Peanut Butter Chocolate Mousse Cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: dark chocolate chips

💰Cheaper: milk chocolate

Milk chocolate is more accessible and less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Granulated sugar is less processed and cheaper.

To start, make the brownie layer using all-purpose flour, natural unsweetened cocoa powder, baking powder, and salt.

Mix together wet ingredients: vegetable oil, sugar, and vanilla extract.

Add eggs to the wet mixture and mix well.

Combine the dry ingredients with the wet ingredients and mix until combined to form brownie batter.

Pour brownie batter into a 9-inch cake pan that has been sprayed with non-stick baking spray and lined with parchment.

Bake in the oven for 27 to 32 minutes.

Let the brownie cool in the pan for about 10 minutes, then flip it onto a cooling rack to cool completely.

Prepare the peanut butter mousse by blooming gelatin in cool water for about 5 minutes.

While waiting, prepare the brownie by wrapping it in an acetate clear cake collar or using parchment paper in the cake pan.

Heat the bloomed gelatin in the microwave for about 10 seconds to melt it, and heat heavy cream until just boiling.

Combine melted gelatin with hot cream, then pour over peanut butter chips and let sit for 2 to 3 minutes to melt the chips.

Stir the mixture until smooth, then cool it until it's not quite room temperature before folding in whipped cream.

Make whipped cream using heavy whipping cream and powdered sugar, whipping until stiff peaks form.

Fold the whipped cream into the peanut butter mixture in two additions, being careful not to deflate it.

Spread the peanut butter mousse evenly over the cooled brownie and refrigerate for about 1 hour until firm.

Once the peanut butter mousse is firm, prepare the chocolate mousse layer using a similar method as the peanut butter mousse.

Add the chocolate mousse on top of the peanut butter layer and smooth it out, then refrigerate for 3 to 4 hours until firm.

Make chocolate whipped cream for frosting using heavy whipping cream, powdered sugar, natural unsweetened cocoa powder, and vanilla extract, whipping until stiff peaks form.

Frost the cake starting with the top and then the sides, using a piping bag with a Teco Tip 847 for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens