Peanut Butter Chocolate Mousse Cake

This Peanut Butter Chocolate Mousse Cake starts with a layer of brownie topped with mini Reese’s, then topped with a layer of peanut butter mousse, then a layer of chocolate mousse. It is rich, delicious, and yet light because of the mousse. Absolutely to die for!

Peanut Butter Chocolate Mousse Cake - A brownie layer on bottom with Reese's, topped with peanut butter and chocolate mousse!
Peanut Butter Chocolate Mousse Cake - A brownie layer on bottom with Reese's, topped with peanut butter and chocolate mousse!

This cake was actually our dessert for Super Bowl Sunday last week. I had something else I was going to share with you today, but I just couldn’t wait to give you guys this recipe!

I think I mentioned that we had our small group over for the Super Bowl. Well, we had a birthday to celebrate and it was requested that it somehow involve Reese’s. This cake is what I came up with.

I’ve decided that I love the requests I get for this particular birthday. Last year, the inspiration was some kind of cannoli dessert and I made this Cannoli Poke cake. It ended up being my most viewed recipe of all the ones I posted in 2014. Perhaps they are good luck charms? 😉

Peanut Butter Chocolate Mousse Cake - A brownie layer on bottom with Reese's, topped with peanut butter and chocolate mousse!
Peanut Butter Chocolate Mousse Cake - A brownie layer on bottom with Reese's, topped with peanut butter and chocolate mousse!

So while I recognize that this cake may not seem simple, and I know it has several steps involved, the truth is that it’s not hard to make. My mom would disagree, as she is not a baker and doesn’t even own a springform pan (which is needed to make this cake), but it really is doable.

I started with a box brownie mix. You could definitely replace it with a brownie from scratch, but usually when a cake has several steps like this, I try to cut a few complications out by using a boxed brownie. It’s just how I roll. But if you aren’t a fan of boxes, definitely go for a homemade one. I love this one.

The mousse layers are based on the mousse from my Funfetti Millionaire Cake – one my favorite cakes ever! It’s nice because you don’t have to use your stove, just a little bit of microwave use. You will need to use some gelatin to help stabilize it. Don’t be afraid of gelatin if you haven’t used it before. It comes in a powder and isn’t as scary as it seems. Let break the mousse down.

Peanut Butter Chocolate Mousse Cake - A brownie layer on bottom with Reese's, topped with peanut butter and chocolate mousse!
Peanut Butter Chocolate Mousse Cake - A brownie layer on bottom with Reese's, topped with peanut butter and chocolate mousse!

To make the mousse, first sprinkle the gelatin powder over cold water. You want to sprinkle it out over the water, not pour it in a big pile. This allows to gelatin to bloom, or hydrate, before adding to the recipe.

While the gelatin sits, heat the heavy cream in the microwave until it comes to a full boil. The gelatin is added to the heavy cream and the heat activates it. The gelatin should be whisked into the heavy cream. The heat should help it dissolve so that you don’t have any lumps.

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Pour the hot cream over the peanut butter chips and let it sit for a few minutes to soften the chips. Whisk that mixture until smooth – much like making ganache.

The next step is to make whipped cream. It’ll be added to the ganache mixture in two parts. Once everything is combined, it’s added to the pan with the brownie. The peanut butter mousse is added first, allowed to firm up a bit so that the next layer can be added, then the chocolate mousse tops it off.

I finished the cake off with some chocolate whipped cream and more mini Reese’s. I made a fairly thin layer of whipped cream, but you could easily double the recipe if you want more. The cake makes a beautiful presentation and is absolutely delicious. The brownie is the perfect thick and chewy base to the light mousse layers. Yum!

Peanut Butter Chocolate Mousse Cake - A brownie layer on bottom with Reese's, topped with peanut butter and chocolate mousse!
Peanut Butter Chocolate Mousse Cake - A brownie layer on bottom with Reese's, topped with peanut butter and chocolate mousse!

Peanut Butter Chocolate Mousse Cake

Yield: 14-16 slices

A chewy brownie topped with mini Reese’s, peanut butter mousse, and chocolate mousse.

Ingredients:

Brownie Layer

18.4 oz box brownie mix (for 8×8 pan)
8 oz bag mini Reese’s

Peanut Butter Mousse

1 tsp + 1/8 tsp powdered gelatin
1 1/2 tablespoon water
9 ounces peanut butter chips
2 1/4 cups heavy whipping cream
1/4 cup powdered sugar

Chocolate Mousse

1 tsp + 1/8 tsp powdered gelatin
1 1/2 tablespoon water
9 ounces semi sweet chocolate chips
2 1/4 cups heavy whipping cream
1/4 cup powdered sugar

Chocolate Whipped Cream

1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1/4 cup cocoa

Directions:

NOTE: A 9 inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled.

Brownie:

1. Make brownie dough according to instructions on back of box.
2. Grease a 9 inch pan (preferably springform pan, see above) and line the bottom with parchment paper to allow for easy removal. Pour brownie batter into pan and bake according to box instructions.
3. When brownie is done baking, remove from pan and allow to completely cool.
4. Once brownie has cooled, place brownie back into the bottom of the springform pan. Line the sides of the pan with parchment paper that sticks a few inches above the top edge of the pan.
5. Top brownie with an even layer of mini Reese’s. Set aside.

To make peanut butter mousse:

1. In a small bowl, sprinkle the gelatin over the water, let stand for about 5 minutes.
2. Place the peanut butter chips in a medium bowl
3. Microwave 3/4 cup of heavy cream until it comes to a full boil.
4. Add gelatin mixture to the heavy cream and whisk until dissolved.
5. Pour cream over the peanut butter chips and let sit for about a minute.
6. Whisk until peanut butter chips are melted and mixture is smooth. Set aside, cooling for about 5 minutes.
7. Whisk remaining 1 1/2 cups heavy cream at high speed with a mixer until it begins to thicken.
8. Add powdered sugar then continue to whip until stiff peaks form.
9. Fold about a third of the whipped cream to the lightly cooled peanut butter mixture until well combined.
10. Add remaining whipped cream and fold in until well combined.
11. Spoon mousse evenly over the brownie and mini Reese’s and spread evenly. Place in refrigerator for about 1-2 hours, until firm enough to add another layer.

To make chocolate mousse:

1. In a small bowl, sprinkle the gelatin over the water, let stand for about 5 minutes.
2. Place the chocolate chips in a medium bowl
3. Microwave 3/4 cup of heavy cream until it comes to a full boil.
4. Add gelatin mixture to the heavy cream and whisk until dissolved.
5. Pour cream over the chocolate chips and let sit for about a minute.
6. Whisk until chocolate is melted and mixture is smooth. Set aside, cooling for about 5 minutes.
7. Whisk remaining 1 1/2 cups heavy cream at high speed with a mixer until it begins to thicken.
8. Add powdered sugar then continue to whip until stiff peaks form.
9. Fold about a third of the whipped cream to the lightly cooled chocolate mixture until well combined.
10. Add remaining whipped cream and fold in until well combined.
11. Spoon chocolate mousse evenly over the peanut butter mousse and spread evenly. Place in refrigerator for about 2-3 hours, until completely firm.

To finish off cake:

1. Make the chocolate whipped cream: Whisk 1 1/2 cups heavy cream at high speed with a mixer until it begins to thicken.
2. Add powdered sugar and cocoa and continue to whip until stiff peaks form.
3. Take mousse cake out of the springform pan and place it on serving plate or cake circle.
4. Icing the outside of the cake with the chocolate whipped cream.
5. Garnish with additional mini Reeses. Refrigerate until ready to serve.

Enjoy!

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Peanut Butter Chocolate Mousse Cake - A brownie layer on bottom with Reese's, topped with peanut butter and chocolate mousse!

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Recipes from friends:
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