Peanut Butter Chocolate Mousse Brownie Cake

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We’re not messing around today.

Yes, this cake is a little crazy. Yes, it’s slightly over-the-top. Yes, it’s absolutely one of the yummiest desserts I’ve ever tasted. Sometimes, a dessert with a little bit of oomph (a nice way to say a little bit of work) is exactly what you need.

And actually, while this brownie cake does involve a few steps to get each of those luscious layers deliciously perfect, each step of the recipe is simple as can be.

Considering the whole peanut butter, chocolate, brownie thing is waaaaay high up on Brian’s list of favorite flavors, this is a no-brainer of a Father’s Day dessert for him, although I can see myself finding a million excuses to make this cake.

It’s hard to describe the happiness those light and fluffy layers of peanut butter and chocolate mousse piled on top of the rich, fudgy brownie bring to my life. Of course on top and in between all that gloriousness is dreamy chocolate ganache and enough mini Reese’s peanut butter cups to feed a small army.

Speaking of an army, this cake will serve about that. Don’t make the mistake of thinking your guests will need a huge honkin’ slice to be satisfied. Even the slice I show in the picture above could probably have been cut a little thinner (ahem, although I had no problem devouring it completely).

Be sure to read through the recipe and get a grip on the steps involved (the cake can easily be made ahead of time but it requires a few chilling periods and probably a little self-control to make sure the mousse actually makes it onto the cake).

And I certainly don’t need to state this out loud (but of course I will), if you’re looking to stockpile some rock star points in the kitchen, this cake will most certainly do the trick.

Peanut Butter Chocolate Mousse Brownie Cake
Peanut Butter Chocolate Mousse Brownie Cake


Brownie Base:

  • 10 tablespoons (1 1/4 sticks or 5 ounces) butter
  • 1 1/4 cups (9 7/8 ounces) sugar
  • 3/4 cup plus 2 tablespoons (2 7/8 ounces) unsweetened cocoa powder (natural or Dutch-process)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup (2 3/8 ounces) all-purpose flour
  • 12 ounce bag mini Reese’s peanut butter cups, unwrapped and cut in half

Peanut Butter Mousse:

  • 2 ounces cream cheese, softened
  • 1/3 cup (1.5 ounces) powdered sugar
  • 3/4 cup peanut butter
  • 1/2 teaspoon vanilla extract
  • 2 cups cold heavy whipping cream

Chocolate Mousse:

  • 9 ounces semisweet chocolate, cut into chunks (or use good-melting chocolate chips)
  • 2 ounces cream cheese, softened
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups cold heavy whipping cream

Chocolate Ganache:

  • 1/2 cup semisweet chocolate chips
  • 1/2 cup heavy cream


  1. Preheat the oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the bottom and sides with nonstick cooking spray.
  2. For the brownies, in a medium microwave-safe bowl (or in a pan on the stovetop), melt the butter, sugar and cocoa powder at 1-minute intervals, stirring in between, until the butter is completely melted and the mixture is well-combined.

You can find complete recipes of this Peanut Butter Chocolate Mousse Brownie Cake in

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