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Chocolate Peanut Butter Mousse Cake

A rich and comforting layered dessert featuring a dense brownie base, silky peanut mousse, smooth chocolate mousse, and a light whipped cream topping.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 150 g chocolate Use good-quality chocolate for best flavor.
  • 100 g butter
  • 3/4 cup sugar
  • 2 eggs
  • 3/4 cup flour Can use a gluten-free flour blend.
  • 2 tbsp cocoa
Peanut Mousse
  • 200 g cream cheese Can substitute with mascarpone for a softer texture.
  • 1/2 cup peanut butter Can swap for almond butter if desired.
  • 1/2 cup powdered sugar
Chocolate Mousse
  • 150 g chocolate Use good-quality chocolate for the mousse.
  • 1 cup cream
Whipped Cream Topping
  • 1 cup cream Make sure it's chilled before whipping.
  • 2 tbsp powdered sugar
  • 2 tbsp cocoa For garnish.

Method
 

Preparation and Baking
  1. Mix the brownie ingredients and bake at 340 degrees F for 20 minutes. Cool.
Making the Mousses
  1. Whisk all the ingredients for the peanut mousse.
  2. For the chocolate mousse, melt the chocolate and mix with the whipped cream.
Assembly
  1. Whip the topping cream.
  2. Layer in order: brownie plus peanut mousse plus chocolate mousse plus whipped cream.
  3. Chill in the refrigerator for 4 hours.
Serving
  1. Cut this cake with a warm, sharp knife for clean slices and serve chilled.
  2. Add a sprinkle of cocoa or crushed nuts on top for a special touch.

Notes

Cover the cake tightly with plastic wrap or store in an airtight container in the refrigerator. It keeps beautifully for up to 3 days. For longer storage, freeze slices wrapped in parchment and foil for up to one month. Thaw in the fridge overnight.