Peanut Butter Mousse Cake – untitled

The peanut butter mousse cake, the dense cake paired with the light mousse, ooh what a joy.
I know there are so many way of making this, but I especially love this recipe because its easy, light and has two layers of chocolate cake!
I topped it off with some chocolate buttercream, that I had saved from a Dobos Torte I had made a couple days ago. Even with that, it wasn’t all that heavy at all!
All in all, it tasted great and did I mention the peanut butter I used is homemade and organic? Thats a bonus!

The thousand origami cranes! Thats a story. hehe
According to Japanese tradition, a thousand cranes held together with a string brings good luck and prosperity. I dont know how lucky I will be, about my dream job, but I did have helluva fun making those! And they make the nicest decorations haha!

Aaand, Here goes the recipe:

To make the Devil’s food chocolate cake :
9 tablespoons unsweetened cocoa powder

  • 200 gm cake flour (not self-rising)
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 113 gm (1 stick) unsalted butter, at room temperature
  • 200 gm granulated sugar
  • 2 large eggs, at room temperature
  • ½ cup strong coffee (or water)
  • ½ cup whole or low-fat milk
To make the Peanut Butter mousse: 
1/2 cup smooth peanut butter 

1 cup whipped cream, whipped to soft peak 
4-5 tablespoon confectionary sugar

70 gm Mascarpone  cheese 
2 tablespoon gelatin
1/8 cup warm water 
To make the Chocolate Frosting:

113 gm Butter 
250 gm confectionery sugar 
2 tablespoon milk 
50 gm Melted chocolate 
4 tablespoon cocoa 

Step 1: Make the cake!
Combine all dry ingredients and keep them aside. Warm the milk and coffee/water. Beat the butter and the sugar till light and creamy. Add in the eggs one by one and beat till creamy, add vanilla. Add the flour mixture and milk mixture, alternatively. Start with flour and end with flour. mix till well combined. DO NOT OVER MIX.  Transfer to a 8 inch greased and lined pan. Bake for 30 minutes at 356 F (180 C)

Step 2: The filling!
Combine gelatin and water, set aside. Beat the mascarpone, peanut butter and the sugar till nice and fluffy. Add the molten gelatin, microwave if still grainy. Fold in the whipped cream.

Step 3: The Frosting!
Beat butter till light and fluffy (The colour becomes pale), slowly add in the sugar. After well combined, add in the milk, chocolate and cocoa.

Step 4: Assembling!
In a spring form pan, Layer a layer of cake, top it with a third of the filling repeat for three layers of cake. Let it set in the fridge for a minimum of four hours to over night.
After it set, take it out and ice! 

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