Triple Chocolate Peanut Butter Mousse Cake

By srumbel

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...
from frugalfoodiemama.com

Ingredients

• For the chocolate 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
• For the peanut butter mousse
• 1 cup creamy peanut butter
• 4 oz of cream cheese, softened
• 4 oz 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

Details

Preparation time 85mins
Cooking time 115mins

Preparation

Step 1

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.

To assemble and frost 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.

(1 two-layer cake)