Chocolate-Peanut Butter Mousse Cake

Recipes / Desserts

This ultra-decadent cake is simply irresistible!

Recipe «Chocolate-Peanut Butter Mousse Cake» presented in category Recipes / Desserts, to prepare this dish you will need no more 180 minutes. To make this dish at home by prescription from the author sheff would need: 3/4 c. graham cracker crumbs, 2 tbsp. + 1/2 cup packed light brown sugar, 1/4 c. butter melted, 3/4 c. lightly salted cocktail peanuts, 1 pkg. cream cheese at room temp. , 1 c. peanut butter, 1 tbsp. + 1 tsp. vanilla extract, 7 c. thawed frozen whipped topping from 2 containers , chocolate cake layer, 1 1/2 c. dark chocolate chips melted, 2 tbsp. caramel topping.

Ingredients:

  • 3/4 c. graham cracker crumbs 
  • 2 tbsp. + 1/2 cup packed light brown sugar 
  • 1/4 c. butter melted 
  • 3/4 c. lightly salted cocktail peanuts 
  • 1 pkg. cream cheese at room temp. 
  • 1 c. peanut butter 
  • 1 tbsp. + 1 tsp. vanilla extract 
  • 7 c. thawed frozen whipped topping from 2 containers 
  • chocolate cake layer 
  • 1 1/2 c. dark chocolate chips melted 
  • 2 tbsp. caramel topping 

Instructions

  1. Heat oven to 350°F.
  2. Coat 8"x3" springform pan with olive oil cooking spray. Line bottom with round of parchment paper; coat with spray.
  3. Mix crumbs, 2 Tbs. sugar, and butter. Press into bottom of pan.
  4. Bake 8 min. or until set. Cool.
  5. Chop 1/2 cup peanuts; sprinkle over crust.
  6. On medium speed, beat cream cheese, peanut butter, 1 Tbs. vanilla, and remaining sugar until smooth; beat in 1 cup whipped topping. Fold in 3 cups topping.
  7. Carefully spread peanut butter mousse over peanuts in crust.
  8. Trim cake layer to make 3/4" thick; fit into pan over mousse. Refrigerate.
  9. In large microwave-safe bowl, mix chocolate, 1/2 cup warm water, and remaining vanilla until smooth; if mixture gets lumpy, microwave in 10-sec intervals, stirring, until smooth.
  10. Fold in 1 cup whipped topping until just blended; fold in remaining 2 cups until blended and smooth.
  11. Spread over cake in pan. Cover; refrigerate until set, at least 3 hrs.
  12. Transfer mousse cake to serving plate. Drizzle with caramel topping, then sprinkle top with remaining peanuts.