I made another one that I had found on EAT but didn't like it. This one, I did. The mousse has exactly the perfect amount of pb in it.
CHOCOLATE PEANUT BUTTER MOUSSE CAKE
1/3 cup chopped peanuts
CAKE:
1 cup boiling water
½ cup unsweetened cocoa powder
1 ¼ cups all-purpose flour
1 tsp baking soda
¼ tsp baking powder
¼ tsp salt
½ cup butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla
MOUSSE:
¾ cup smooth peanut butter
1 ½ cups whipping cream
2 tbsp granulated sugar
½ tsp vanilla
GANACHE:
2/3 cup whipping cream
6 oz bittersweet chocolate, chopped
Grease 9-inch springform pan. Line bottom with waxed or parchment paper, set aside.
Cake: In small bowl, whisk boiling water with cocoa powder until smooth; let cool to room temperature. In separate bowl, stir together flour, baking soda, baking powder and salt; set aside.
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. With wooden spoon, stir in flour mixture alternately with cocoa mixture, making 3 additions of flour and 2 of cocoa.
Pour into prepared pan, smoothing top. Bake in 350 oven for 30 – 35 minutes or just until cake begins to pull away from side of pan and tester inserted in certre comes out clean. Let cool in pan on rack for 20 minutes. Remove from pan. Let cool completely; carefully peel off paper. If necessary, trim top with serrated knife to make level.
-2-
Mousse: In heatproof bowl over hot (not boiling) water, melt peanut butter; let stand until at room temperature yet still liquid.
Meanwhile, place springform pan ring on freezer-safe cake plate. Cut 30x4 inch strip of waxed paper; fit around inside of pan ring to line pan and extend above top. Place cake inside.
Whip cream, sugar and vanilla; fold one-quarter into peanut butter until blended. Gently fold mixture into remaining whipped cream until evenly combined. Spoon over cake, spreading to cover and smoothing top. Transfer to rigid airtight container or cover with plastic wrap; freeze for about 4 hours or until firm.
Ganache: In saucepan over medium heat, heat whipping cream just until bubbles start to form around edge. Place chocolate in bowl; pour in cream. Stir until melted. Let cool until at room temperature yet still pourable.
Carefully remove ring from cake and peel off paper. Trim any raised edges from mousse to level top. Pour ganache over centre of cake, spreading to edge with palette knife and letting chocolate flow down sides randomly. Sprinkle ring of peanuts around top edge of cake. Freeze in rigid airtight container for about 2 hours or until ganache is set. (Cake can be frozen for up to 2 weeks.)
Let thaw in refrigerator for at least 6 hours or for up to 24 hours before serving. (Or, serve semifreddo; thaw partially in refrigerator for about 2 hours.)
Makes 12 to 16 servings. Per each of 16 servings: about 400 calories, 8 g protein,
30 g fat, 32 g carbohydrate.
From: Canadian Living: Holiday Baking 1996
CHOCOLATE PEANUT BUTTER MOUSSE CAKE
1/3 cup chopped peanuts
CAKE:
1 cup boiling water
½ cup unsweetened cocoa powder
1 ¼ cups all-purpose flour
1 tsp baking soda
¼ tsp baking powder
¼ tsp salt
½ cup butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla
MOUSSE:
¾ cup smooth peanut butter
1 ½ cups whipping cream
2 tbsp granulated sugar
½ tsp vanilla
GANACHE:
2/3 cup whipping cream
6 oz bittersweet chocolate, chopped
Grease 9-inch springform pan. Line bottom with waxed or parchment paper, set aside.
Cake: In small bowl, whisk boiling water with cocoa powder until smooth; let cool to room temperature. In separate bowl, stir together flour, baking soda, baking powder and salt; set aside.
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. With wooden spoon, stir in flour mixture alternately with cocoa mixture, making 3 additions of flour and 2 of cocoa.
Pour into prepared pan, smoothing top. Bake in 350 oven for 30 – 35 minutes or just until cake begins to pull away from side of pan and tester inserted in certre comes out clean. Let cool in pan on rack for 20 minutes. Remove from pan. Let cool completely; carefully peel off paper. If necessary, trim top with serrated knife to make level.
-2-
Mousse: In heatproof bowl over hot (not boiling) water, melt peanut butter; let stand until at room temperature yet still liquid.
Meanwhile, place springform pan ring on freezer-safe cake plate. Cut 30x4 inch strip of waxed paper; fit around inside of pan ring to line pan and extend above top. Place cake inside.
Whip cream, sugar and vanilla; fold one-quarter into peanut butter until blended. Gently fold mixture into remaining whipped cream until evenly combined. Spoon over cake, spreading to cover and smoothing top. Transfer to rigid airtight container or cover with plastic wrap; freeze for about 4 hours or until firm.
Ganache: In saucepan over medium heat, heat whipping cream just until bubbles start to form around edge. Place chocolate in bowl; pour in cream. Stir until melted. Let cool until at room temperature yet still pourable.
Carefully remove ring from cake and peel off paper. Trim any raised edges from mousse to level top. Pour ganache over centre of cake, spreading to edge with palette knife and letting chocolate flow down sides randomly. Sprinkle ring of peanuts around top edge of cake. Freeze in rigid airtight container for about 2 hours or until ganache is set. (Cake can be frozen for up to 2 weeks.)
Let thaw in refrigerator for at least 6 hours or for up to 24 hours before serving. (Or, serve semifreddo; thaw partially in refrigerator for about 2 hours.)
Makes 12 to 16 servings. Per each of 16 servings: about 400 calories, 8 g protein,
30 g fat, 32 g carbohydrate.
From: Canadian Living: Holiday Baking 1996