With it's super moist chocolaty cake layers frosted with a rich peanut buttery mousse, this Triple Chocolate Peanut Butter Mousse Cake is chocolate cake perfection...
Do you all know what day it is today?
Nope.... It isn't hump day (that's tomorrow, folks). ;)
It is National Chocolate Cake Day! (As if we all need a national food holiday to eat a slice or two of chocolate cake today, right?)
I have actually been holding onto this recipe for a decadent Triple Chocolate Peanut Butter Mousse Cake for a little while now. Inspired by my Peanut Butter Chocolate Mousse Pie, this cake has been served at my son's birthday party for the past two years, and it has been requested by my mother for her department's work birthday parties several times in the past year. To say that this cake has been thoroughly tested and taste tested would be an understatement, friends. ;)
I could think of no better day to finally share this recipe with you all than for National Chocolate Cake Day. How can you go wrong with super moist chocolaty cake layers frosted with a rich peanut buttery mousse and then topped with your favorite whipped topping, lots of chocolate syrup and honey roasted peanuts? I mean, unless you are not a fan of chocolate... or peanut butter... or cake. Does someone like that even exist anyways? ;)
Triple Chocolate Peanut Butter Mousse Cake
Prep Time: 1 hour, 25 minutes
Cook Time: 30-35 minutes
Ingredients (1 two-layer cake)
- 1 box of your favorite chocolate cake mix (I like to use a chocolate fudge one in this recipe.)
- 1 5.9oz box of instant chocolate pudding
- 1 cup canola oil
- 4 eggs
- 1/2 cup sour cream
- 1 cup warm water
- 1 cup creamy peanut butter
- 4oz of cream cheese, softened
- 4oz of whipped topping, thawed (save the remainder of the tub for topping the cake)
- 2 cups powdered sugar
- Chocolate syrup & honey roasted peanuts, for garnishing
Preheat your oven to 350 degrees. Spray and flour two 9-inch cake pans (or line with parchment paper and then spray). Set aside.
In a large mixing bowl, combine the cake mix, pudding mix, canola oil, eggs, sour cream, and warm water. Mix until just combined. Divide the batter evenly into the two prepared cake pans. Bake for 30-35 minutes, or until the center is set and a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10-15 minutes, then run a butter knife along the edges. Invert the cakes onto a wire rack. Allow the cakes to cool completely.
While the cakes are cooling, prepare the peanut butter mousse frosting. In a large mixing bowl, cream together the peanut butter and cream cheese. Then beat in the whipped topping and the powdered sugar until creamy. Refrigerate the frosting for at least one hour before frosting the cake.
Place one cake layer on your cake plate. Spread about half of the chilled peanut butter mousse frosting over the bottom layer. It is perfectly okay if it starts to ooze over the sides. Drizzle with a little bit of chocolate syrup. Place the top layer over the frosted bottom layer. Use the remainder of the frosting over the top cake layer. Again, it is fine if it oozes over the sides a little. Spread the remaining thawed whipped topping over the center of the cake. Drizzle with a little more chocolate syrup and garnish with honey roasted peanuts.
Slice, serve, and enjoy!
Be sure to cover and refrigerated any leftover cake.
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This Triple Chocolate Peanut Butter Mousse Cake is my family's most requested cake for a reason, folks. One bite and I guarantee that you all will know just why... ;)
How do you plan to celebrate National Chocolate Cake Day today? (Psssstttt... I am giving you a free pass to ditch those New Year's resolutions just for today.)
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