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5.0 from 15 votes

Peanut Butter Mousse Cake

Peanut Butter Mousse Cake has multiple cake layers of chocolate and sponge cakes with a peanut butter filling, and then topped with ganache! Decadent dessert for any special occasion!

Prep Time
20 mins
Cook Time
20 mins
Additional Time:
30 mins
Total Time
1 hr 15 mins
Servings: 12 Servings
Calories: 1076 kcal
Course: Dessert

Ingredients

Chocolate Layer
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • ½ cup canola oil
  • 2 large eggs
  • 1 cup milk
  • 1 cup water hot
  • 2 tablespoons vanilla extract
  • ⅛ teaspoon cinnamon ground
  • ⅛ teaspoon salt
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
Sponge Cake Layer
  • 6 large eggs at room temperature and separated
  • 1 cup granulated sugar divided
  • 1 cup cake flour
Peanut Butter Mousse
  • 1 1/2 cups heavy cream
  • 2 cups creamy peanut butter
  • 2 8 ounce packages cream cheese, softened
  • 2 cups powdered sugar
  • 2 tablespoons vanilla extract
Ganache
  • 8 ounces semi-sweet chocolate
  • 1 cup heavy whipping cream
  • 1 tablespoon butter unsalted

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Lightly coat with non-stick baking spray a jelly pan or baking sheet with a 1 inch lip (about 17" X 11"). Place parchment paper on top and spray again. Set aside.
  2. Chocolate Layer
  3. Whisk together in a large bowl, flour, sugar, and cocoa. Add oil, eggs and milk. Mix all ingredients well. Add 1 cup of hot water, combining all ingredients. The batter will appear to be too watery. Don't be tempted to adjust. It will cook perfectly.
  4. Pour batter into prepared pan. Cook for 20-25 minutes or until a toothpick placed in the center of the cake comes out clean. Cool for 5 minutes and invert onto a work surface. Remove parchment paper and cool on baking racks. Trim edges if necessary for even layers. Cut in half (horizontal) and set aside (you can wrap in plastic wrap and freeze if you are preparing in advance).
  5. Sponge Cake Layer
  6. Using two mixer bowls (one large, one small), separate the eggs by putting the egg whiles in the large bowl and the yolks in the small bowl.
  7. Add ½ cup of sugar to the egg whites and beat until very stiff and set aside.
  8. Add ½ cup of sugar to yolks and beat until very light yellow in color and thick. Fold egg yolks into egg whites. Two tablespoons at a time add flour and gently and quickly fold into mixture (don't over mix or beat). Pour into prepared jelly roll. Bake for 20 minutes or until toothpick comes out dry.
  9. Cool for 5 minutes and invert onto a work surface. Remove parchment paper and cool on baking racks. Trim edges if necessary for even layers. Cut in half (horizontal) and set aside (you can wrap in plastic wrap and freeze if you are preparing in advance).
  10. Peanut Butter Mousse
  11. In a medium bowl, beat 1 1/2 cups heavy cream until still and set aside. In a large bowl, beat peanut butter and cream cheese together until well combined. Add powdered sugar and vanilla. Fold in whipped cream and refrigerate for 2 hours before assembling cake.
  12. Ganache
  13. In a medium bowl break apart chocolate into small pieces and set aside.
  14. In a small saucepan over medium heat bring heavy whipping cream and butter to a boil. Pour over chocolate and mix until melted and smooth.
  15. Assemble Cake
  16. Place one chocolate layer on a cake stand or a piece of cardboard covered in aluminum foil. Add a layer of peanut butter mousse. Top with a layer of sponge cake. Repeat layers ending with sponge cake. Pour ganache over the cake. Refrigerate for an hour to set. Enjoy!

Nutrition Information

Serving 1g Calories 1076kcal (54%) Carbohydrates 121g (40%) Protein 20g (40%) Fat 60g (92%) Saturated Fat 22g (110%) Polyunsaturated Fat 32g Trans Fat 1g Cholesterol 187mg (62%) Sodium 528mg (22%) Fiber 5g (20%) Sugar 83g (166%)

Nutrition Facts

Serving: 12Servings

Amount Per Serving

Calories 1076

% Daily Value*

Serving 1g
Calories 1076kcal 54%
Carbohydrates 121g 40%
Protein 20g 40%
Fat 60g 92%
Saturated Fat 22g 110%
Polyunsaturated Fat 32g 188%
Trans Fat 1g 50%
Cholesterol 187mg 62%
Sodium 528mg 22%
Fiber 5g 20%
Sugar 83g 166%

* Percent Daily Values are based on a 2,000 calorie diet.