PEANUT BUTTER MOUSSE CAKE
With a cookie bottom and topped with everything delicious
I go through so many foodie phases that it’s not even funny. The only thing I can liken them too is being pregnant and having cravings that you can’t stop unless you give into them…The only thing is, I’m not pregnant (definitely not) and so I just like to call it, #bakerscravings.
They are just as strong and even more dangerous…because it means we set out to satisfy this craving in multiple versions and ways, then we share them with you!
So, that being said, last week was salted caramel and this week…hello, peanut butter!
Parties aside though, sometimes there is nothing better than sitting down after a long day (or a long morning for us mums!) and enjoying something totally decadent, filled with totally necessary calories and a cup of strong coffee. And, as you might be able to see, I couldn’t even wait for mine to set before I dived right in… I blame my dessert addiction...
This one comes around at least once every six months, maybe every three…who am I kidding, let’s say fortnightly. But whenever it hits me, I am always excited to put peanut butter in EVERYTHING! I had it for breakfast this morning on my toast, made a doughnut glaze at lunch and now I’m staring at the the big guy – my Peanut Butter Mousse Cake!
I am always so conflicted when making things like this as to whether to call it a pie or a cake, I feel like we need a good word for the middle ground creations that could really go into either options? But for the sake of this recipe, given it was done in a cake tin, we are going with cake!
This 'moussey' dream is almost like eating a giant peanut butter cup, but with more textures and dare I say it – even better flavours! With a giant peanut butter choc-chip cookie, for the base, a soft, airy peanut butter filling and a soft ganache top, this cake is a decadent sweet and salty treat – not to mention all the extra Reese’s, crushed peanuts, mini chocolate chips and salted caramel sauce…
It's the bomb.
The Peanut Butter Bomb.
Gather The Following...
Now, Lets Begin!
Begin by lining a 20cm spring form cake tin with baking paper on both the bottom and the sides, and set aside until needed.
Now, to make the Cookie Base! Start by preheating the oven to 180. Next, cream together the butter, brown sugar, peanut butter and vanilla extract using an electric mixer. Once The mixture is light, fluffy and combined add in the egg and beat until incorporated.
Sift the flour and baking soda over the butter mixture and stir using a rubber spatula to incorporate. Once the dough has formed, stir in the chocolate chips!
Press the cookie dough into the base of your prepared tin and bake in a preheated oven for 15-20 minutes or until golden. Once cooked, remove it from the oven and allow it to cool on a wire rack.
To make your Peanut Butter Mousse, begin by sprinkling your gelatine over your cold water and allow it to dissolve for 5 minutes until needed.
Next, heat your vanilla extract, peanut butter, caramel top n' fill and 1 cup of cream in a small saucepan over low-medium heat until smooth and combined, bring to a simmer, remove from the heat and stir in the gelatine mixture. Allow to cool.
When your peanut butter mixture is almost cool, whip your remaining cream to get medium peaks. Gently fold your cooled peanut butter mixture through your whipped cream until combined. Pour your mousse filling over your cooled cookie base and allow it to cool in the fridge for 4-6 hours before topping it with your silk ganache!
To make your Ganache, pour your butter and milk into a microwave safe bowl and heat in the microwave in bursts of 30 seconds, until the butter is completely melted. Once melted, pour your chocolate over the buteer and milk mixture and stir until chocolate is melted and ganache is smooth and shiny.
Pour ganache over set mousse cake and top with reeses pieces, chocolate chips and crushed peanuts! Set in the fridge againfor at least 1 hour until set.
To serve, simply remove it from the springform tin and slice! I, of course, had to drizzle mine with salted caramel sauce – but the choice is completely yours!
Peanut Butter Cookie Base
65g Salted Butter, room temperature
¼ cup Brown Sugar
¼ cup Peanut Butter
2 tsp Vanilla Extract
1 Large Egg
¼ cup + 2 TBLS Plain Flour
1/2 tsp Baking Soda
¾ cup Chocolate Chips
Peanut Butter Mousse Filling
3 tsp Gelatine
2 TBLS Cold Water
1 tsp Vanilla Extract
2/3 cup Peanut Butter
½ can Caramel 'Top n Fill'
2 cups Thickened Cream, divided in two
4 TBLS Salted Butter
½ cup Full Cream Milk
1 ¼ cups Dark Chocolate, chopped