Slice into this chocolate peanut butter mousse cake to reveal two light and airy mousses swirled atop a fluffy chocolate sponge and below a rich chocolate ganache. I love a cake that is simple and unfussy on the outside and absolutely showstopping on the inside, and this cake is exactly that. It needs no decoration, but it still has that "wow factor" from the prominent peanut butter & chocolate flavors and gorgeous marbled effect. It's also a textural dream from the soft cake to the cloud-like mousse and to the creamy ganache. The overnight chill and zero decoration make it the perfect make-ahead dessert to bring to a party!
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Why you'll love this chocolate peanut butter mousse cake
- Soft & Fluffy Chocolate Sponge:Â This cake bakes up with an impossibly soft texture and moist crumbs, making it the definition of indulgence.
- Chocolate & Peanut Butter Combo:Â It doesn't get much more classic than a combination of chocolate and peanut butter, but this cake adds an elegance to the nostalgic flavors!
- Simple, Stunning Dessert:Â Even though it looks complex, this mousse cake is simple to make and gorgeous enough to be your dessert table centerpiece!
For more mousse cake recipes, try my Dark Chocolate Mousse Cake, Chocolate Raspberry Mousse Cake, One Layer Chocolate Mousse Cake.
Ingredient Notes
- Flour:Â Use a high-quality unbleached all-purpose flour, such as Bob's Red Mill or King Arthur Baking Co.
- Chocolate: Use your favorite semisweet chocolate. I love Guittard, Valrhona, and Lindt.
- Peanut Butter: I recommend using a thick, creamy peanut butter, such as Jif.
- Oil:Â Use a neutral oil such as light-tasting extra virgin olive oil.Â
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this chocolate peanut butter mousse cake recipe! For the full ingredient list and method, see the recipe card at the end of this post.
Make the chocolate sponge
In a small bowl, melt the chocolate and oil. In a medium bowl, vigorously whisk the sugar, salt, egg yolks, and vanilla until the mixture is pale in color. Pour the cooled chocolate mixture into the egg yolk mixture and mix to combine. In a separate bowl, whip the egg whites to stiff peaks. Use a rubber spatula to fold the egg whites into the yolk, chocolate mixture until fully combined. Sift the flour and cocoa powder on top of the batter, then gently fold it in until fully combined. Pour the batter into the prepared pan. Bake the chocolate sponge for about 18-20 minutes.
Make the chocolate mousse
In a small saucepan, bring the whole milk, 84 (¼ cup + 2 tbsp) heavy cream, eggs, sugar, and salt to just shy of a simmer (180 F). Pour the anglaise base through a fine mesh sieve over the chocolate, weighing the anglaise out to 180g and mix until smooth. Add half of the whipped cream to the chocolate mixture in two parts and gently fold with a rubber spatula until fully combined.
Make the peanut butter mousse
Pour 180g of the anglaise over the peanut butter and mix until smooth. Add the remaining half of the whipped cream to the peanut butter mixture in two parts and gently fold with a rubber spatula until fully combined.
Assemble the cake
lternate adding the mousses to the cooled cake, then swirl them slightly with a knife, and smooth out the top with an offset spatula. Chill the cake for at least 6 hours or overnight.
Top with ganache and serve
Make the ganache, pour it over the chilled cake, and spread into an even layer. Place the cake back in the fridge until the ganache is set (about 30 minutes), then remove from the springform pan, peel back the cake collar, and serve!
Expert Baking Tips
- Mix the cake batter very gently. Once you start folding in the egg whites and dry ingredients, be sure to use a rubber spatula and mix in a very gentle method through the middle and around the sides. This will ensure that all that air you just beat into the egg whites doesn't deflate! And this air is essential to the cake rising in the oven and baking up into a light & fluffy sponge.
- Add a cake collar before spreading the mousse on the cake. This will ensure a nice and neat edge on the mousse and will make it easier to remove it from the pan.Â
Recipe FAQs
Be wary of over-heating the cream or chocolate or over-mixing, or the ganache might split. When ganache splits, the fat solids separate and it appears grainy. If this happens, sometimes it can be fixed by adding a splash of cold heavy cream or small amount of butter.
Store this cake assembled in the fridge until ready to serve. Store individual slices covered with plastic wrap in the fridge for up to 3 days.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.Â
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other cake & cupcake recipes to try
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📖 Recipe
Chocolate Peanut Butter Mousse Cake
Ingredients
For the chocolate sponge:
- 56 g (2 oz) semisweet chocolate
- 50 g (¼ cup) neutral oil
- 132 g (â…” cup) granulated sugar
- ¼ teaspoon salt
- 3 eggs, separated
- ½ teaspoon vanilla extract
- 40 g (â…“ cup) all-purpose flour
- 21 g (¼ cup) dutch process cocoa powder
For the chocolate & peanut butter mousses:
- 170 g (1 cup) semisweet chocolate
- 260 g (1 cup) thick & creamy peanut butter, such as Jif
- 340 g (1 ½ cups) whole milk
- 84 g + 540 g (¼ cup + 2 tbsp, 2 ¼ cups + 2 tbsp) heavy cream, divided
- 2 eggs
- 50 g (¼ cup) granulated sugar
- ½ teaspoon salt
For the chocolate ganache:
- 170 g (¾ cup) heavy cream
- 170 g (6 oz) semisweet chocolate
- 21 g (1.5) unsalted butter
Instructions
For the chocolate sponge:
- Preheat the oven to 350 degrees F. Line a 9" springform pan with parchment paper.
- In a small heat-proof bowl, combine the chocolate and oil. Place the bowl over a small pot of simmering water, and stir frequently until the chocolate has full melted. Set aside to cool.
- In a medium bowl, vigorously whisk the sugar, salt, egg yolks, and vanilla until the mixture is pale in color and drizzles off the whisk like a ribbon.
- Pour the cooled chocolate mixture into the egg yolk mixture and mix to combine.
- In a separate bowl, add the egg whites and use an electric hand mixer to beat until stiff peaks form.
- Use a rubber spatula to fold â…“ of the egg whites into the yolk, chocolate mixture to loosen it up, then fold in the rest until fully combined.
- Sift the flour and cocoa powder on top of the batter, then gently fold it in until fully combined. Be careful not to deflate those egg whites!
- Pour the batter into the prepared pan. Bake the chocolate sponge for about 18-20 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool completely before adding the mousses. You can also place the cake in the fridge to cool down faster.
For the chocolate & peanut butter mousses:
- In two medium bowls, add the chocolate to one bowl and the peanut butter to the other. Set aside.
- In a small saucepan, bring the whole milk, 84 (¼ cup + 2 tbsp) heavy cream, eggs, sugar, and salt to just shy of a simmer (180 F).
- Pour the anglaise base through a fine mesh sieve over the chocolate, weighing the anglaise out to 180g. Do the same to the peanut butter. Mix both until smooth.
- In a separate large bowl, add the remaining 540g (2 ¼ cup + 2 tbsp) heavy cream and use an electric mixer to beat until stiff peaks form.
- Add half of the whipped cream to the chocolate mixture in two parts and gently fold with a rubber spatula until fully combined. Repeat with the other half and the peanut butter mixture.
- Once the cake is cool, use a knife to loosen the cake from the edges of the pan. Open the springform pan, then add a cake collar and close the pan again.
- Alternate adding the mousses to the cooled cake, then swirl them slightly with a knife, and smooth out the top with an offset spatula. Chill the cake for at least 6 hours or overnight.
For the chocolate ganache:
- In a small saucepan over low-medium heat, bring the heavy cream to a simmer, or about 190 degrees F.
- Add the chocolate and butter, then place the lid on top for one minute. Remove the lid, then stir with a rubber spatula until smooth.
- Pour the ganache over the chilled cake and spread into an even layer.
- Place the cake back in the fridge until the ganache is set (about 30 minutes), then remove from the springform pan, peel back the cake collar, and serve!
Notes
- Mix the cake batter very gently. Once you start folding in the egg whites and dry ingredients, be sure to use a rubber spatula and mix in a very gentle method through the middle and around the sides. This will ensure that all that air you just beat into the egg whites doesn't deflate! And this air is essential to the cake rising in the oven and baking up into a light & fluffy sponge.
- Add a cake collar before spreading the mousse on the cake. This will ensure a nice and neat edge on the mousse and will make it easier to remove it from the pan.Â
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