This Chocolate Peanut Butter Mousse Cake is a rich, layered dessert that combines a fudgy brownie base with smooth peanut butter mousse, light chocolate mousse, and a creamy cocoa topping. It’s elegant enough for special occasions yet simple enough to prepare at home without complicated techniques.

Why You’ll Love This Recipe

• It has four distinct layers that balance chocolate and peanut butter perfectly
• The recipe is straightforward and beginner-friendly
• No complicated equipment is required
• It can be made ahead of time and served chilled
• The textures range from fudgy to airy and creamy in every bite

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Brownie layer
150 g dark chocolate
100 g unsalted butter
150 g granulated sugar (¾ cup)
2 large eggs
95 g all-purpose flour (¾ cup)
2 tablespoons unsweetened cocoa powder

Peanut butter mousse
200 g cream cheese, softened
120 g peanut butter (½ cup)
60 g powdered sugar (½ cup)
240 ml heavy cream (1 cup), cold

Chocolate mousse
150 g dark chocolate
240 ml heavy cream (1 cup), cold

Cocoa cream topping
240 ml heavy cream (1 cup), cold
2 tablespoons powdered sugar
2 tablespoons unsweetened cocoa powder

Directions

1. Preheat the oven to 340°F (170°C). Grease and line a round cake pan, about 8 inches in diameter.
2. Melt the chocolate and butter together until smooth. Stir in the sugar, then add the eggs one at a time, mixing well. Fold in the flour and cocoa powder until just combined.
3. Pour the brownie batter into the prepared pan and bake for 20 minutes. Remove from the oven and let it cool completely in the pan.
4. For the peanut butter mousse, beat the cream cheese until smooth. Add the peanut butter and powdered sugar and mix until creamy. Whip the heavy cream separately until soft peaks form, then gently fold it into the peanut butter mixture.
5. To make the chocolate mousse, melt the chocolate and let it cool slightly. Whip the heavy cream to soft peaks and fold it into the melted chocolate until light and smooth.
6. For the topping, whip the heavy cream with powdered sugar and cocoa powder until medium peaks form.
7. Assemble the cake by spreading the peanut butter mousse evenly over the cooled brownie. Add a layer of chocolate mousse on top, then finish with the cocoa cream topping.
8. Refrigerate the cake for at least 4 hours, or until fully set. Slice and serve chilled.

Servings and timing

Servings: 8 slices

Preparation time: 25 minutes
Baking time: 20 minutes
Chilling time: 4 hours
Total time: approximately 4 hours 45 minutes

Variations

• Replace peanut butter with almond butter for a different nut flavor
• Add a thin layer of chocolate ganache between the mousse layers for extra richness
• Use milk chocolate instead of dark chocolate for a sweeter profile
• Sprinkle chopped nuts or chocolate shavings on top for added texture

Storage/Reheating

Store the cake covered in the refrigerator for up to 3 days. This dessert is best served cold and does not require reheating. For clean slices, use a sharp knife wiped clean between cuts.

FAQs

Can I make this cake a day in advance?

Yes, this cake is ideal for making ahead. The flavors and textures improve after chilling overnight.

Can I freeze the mousse cake?

You can freeze it for up to one month. Thaw overnight in the refrigerator before serving.

What size pan works best?

An 8-inch round pan provides the best layer thickness, but a 9-inch pan can also be used for slightly thinner layers.

Can I use whipped topping instead of heavy cream?

Heavy cream is recommended for the best texture, but a stabilized whipped topping can work in a pinch.

How do I know when the brownie layer is done?

The edges should be set and a toothpick inserted in the center should come out with a few moist crumbs.

Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect the texture of the brownie and mousses.

Is this recipe suitable for beginners?

Yes, each step is simple and forgiving, making it a great recipe for home bakers.

Can I make this without an oven?

The brownie layer requires baking, so an oven is necessary for this version.

What type of peanut butter should I use?

Smooth, creamy peanut butter works best for a silky mousse texture.

How long should the cake chill before serving?

A minimum of 4 hours is needed, but overnight chilling gives the best results.

Conclusion

This Chocolate Peanut Butter Mousse Cake is a luxurious yet easy dessert that delivers bold flavor and beautiful layers. Whether you’re serving guests or treating yourself, it’s a reliable recipe that looks impressive and tastes even better with every chilled slice.

Print