Chocolate Sponge with Peanut Butter & Chocolate Mousse Layered Cake

 

I have never claimed to be a culinary expert, and neither have I ever shied away from admitting that I follow, get inspired and watch A LOT of food channels or pages on either YouTube or Instagram. I am sure most of you enjoy, like me the 30 second or so videos of a full recipe on pages like Tastemade, food network, buzzfeedtasty etc.

This particular recipe was stumbled upon one of my insomniac nights of stalking food accounts. The hack I was talking about was they used a store bought brownie box for the cake base!!!! OMG DID MISCHEF JUST USE A BOXED CAKE MIX!!😱🤔 CALL THE FOOD POLICE 😎 OH relax guys it doesn't make any of us less of a cook to use hacks SOMETIMES , if it means using something that can make our life easier; just saying 🙃.

The rest, I promise, was from scratch! 😬 it was a really well balanced recipe, with a bonus of an easy option. The smooth and creamy layer of the peanut butter topped with the chocolate mousse created a pretty visual to the eye as well. I made this for my mother in law's kitty lunch and it was well appreciated. There was also just enough left for the kids to enjoy some at night.

Ingredients

For 10 servings

BROWNIE LAYER

  • 18 oz (510 g) brownie mix, 1 package
  • 2 large eggs
  • ½ cup (120 mL) vegetable oil
  • 3 tablespoons water

PEANUT BUTTER MOUSSE

  • ½ teaspoon gelatin
  • 1 tablespoon water
  • 1 cup (240 g) smooth peanut butter
  • ½ cup (80 g) powdered sugar
  • 1 ½ cups (90 g) whipped cream

CHOCOLATE MOUSSE

  • ½ teaspoon gelatin
  • 1 tablespoon water
  • 1 ½ cups (260 g) chocolate chips
  • 1 ½ cups (360 mL) heavy cream
  • 1 ½ cups (90 g) whipped cream
  • 6 peanut butter cups, for serving

Preparation

  1. Preheat the oven to 325°F (160°C).
  2. Make the brownie layer: in a large bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until the batter is smooth and thick.
  3. Pour the batter into an 8-inch (20-cm) springform pan and smooth the top with a spatula or knife.
  4. Bake for 25 minutes. Remove from oven and use a spatula to press down the top. Let cool to room temperature.
  5. Make the peanut butter mousse: in a small bowl combine the gelatin and water, and set aside.
  6. In a large bowl, mix the peanut butter and powdered sugar until smooth and shiny.
  7. Microwave the gelatin mix for 10 seconds, then mix into the peanut butter until thick and lumpy. Gently fold in half the whipped cream. Once incorporated, fold in the remaining whipped cream.
  8. Pour into the springform pan over the brownie base and smooth the top with a spatula or knife. Freeze for 20 minutes.
  9. Make the chocolate mousse: in a small bowl, combine the gelatin and water, and set aside.
  10. In a large bowl, combine the chocolate chips and heavy cream. Microwave in 20-second increments, stirring between each, until melted.
  11. Microwave the gelatin for 10 seconds, then add to chocolate mixture. Gently fold in half of the whipped cream. Once incorporated, fold in the remaining whipped cream.
  12. Pour the batter into the springform pan over the peanut butter layer and smooth with a spatula or knife. Freeze overnight.
  13. Remove cake from the freezer and release the springform. Cut the chocolate peanut butter cups into sixths and evenly place around the rim of the cake, or decorate as desired! clearly I decorated as desired.
  14. Let the cake thaw for 15 minutes, then serve.
  15. Enjoy!

                                                                                        

 
DessertsAmna Tabba2 Comments