Chocolate glazed Peanut Butter Mousse Cake

search

Chocolate glazed Peanut Butter Mousse Cake

Ingredients

  • 3/4 cup creamy peanut butter
  • 1 1/3 cup water
  • 1 box yellow cake mix
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 1/2 cup creamy peanut butter
  • 1/3 cup packed light brown sugar
  • 1 1/2 teaspoon vanilla extract
  • 3 1/2 ounces good quality bittersweet chocolate
  • 1/4 cup heavy cream
  • chopped peanuts for garnish

Instructions

Serving Size : 16. Heat oven to 350 degrees. Lightly coat an 8 1/2 x 2" tart pan with removable bottom or two 8 or 9" round cake pans with nonstick spray. Line bottoms of cake pans with waxed paper. Lightly spray paper. Cake: Put peanut butter in a large bowl with 1/3 cup water. Beat with mixer on low speed until well blended. Add remaining 1 cup water and cake ingredients. Beat on low speed to medium and beat 2 minutes or until thickened and smooth. Spread in prepared pan(s). Bake until a wooden pick inserted near center(s) comes out clean, 50-55 minutes for tart pan, 33-36 minutes for 8" pans, 28-31 minutes for 9" pans. Cool in pan(s) on a wire rack 10 minutes.. Remove pans and paper. Let cake(s) cool completely. Mousse: Meanwhile heat 1/4 cup heavy cream in a small saucepan over low heat or in a 2 cup glass measure in microwave just until steaming. Whisk in peanut butter until smooth. Cool to room temperature. Beat remaining 1/2 cup heavy cream in a small saucepan over low heat or in a 2 cup glass measure in microwave just until steaming. Whisk peanut butter until smooth. Cool to room temperature. Beat remaining 1/2 cup heavy cream, brown sugar and vanilla in a medium bowl with mixer on high speed until soft peaks form when beaters are lifted. Fold in peanut butter mixture just until blended. Refrigerate at least 1 hour or until firm enough to spread. Glaze: Break chocolate in small pieces into a bowl. Heat cream as in mousse directions. Pour over chocolate. Let stand 4 minutes. Stir until chocolate melts and mixture has blended. Cool just to room temperature. To assemble: For tart-pan cake, use a long sharp knife to cut cake in half into 2 layers. Set top layer aside. Transfer bottom layer from base of pan to a serving plate. For 8 or 9" layers, invert 1 layer on serving plate. Spread mousse evenly over top of bottom layer. Cover with remaining layer. Pour glaze on top. Sprinkle with peanuts.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window