E2 Bakes is turning three on Sunday!In years past, I would take this time to go on about the number of posts/recipes I’ve written (332/322, if you care about that sort of thing) and how I had no idea that the blog would go on this long. I have a tendency toward sentimentality and I’m working on reining it in, but I’m not perfect yet…so, um, I’ll be brief. And then we’ll talk about Peanut Butter Mousse Cake.This blog is the thing of which I am proudest. I spend more time and energy working on content for this site than basically anything else, but it has been worth every late night and working weekend. I hope to continue baking and writing here for years to come.I blog because I love it, but it wouldn’t be nearly as much fun without y’all. Thank you for reading, commenting, providing encouragement and feedback, and making my recipes in your own kitchens!This community has grown by leaps and bounds over the last year. For those of you who are new around here, welcome! I’m glad you’re here.
For those who have been here since the beginning, thank you for sticking with me. Sorry about all those bad photos in the early days 🙂 As for the future, lot of exciting things are coming in year four! Recipes, of course, but also bigger, better, blog-altering things. I can’t say much now, but know that good things are happening and I’m psyched to share them with you soon ❤ For now though, let’s talk about Peanut Butter Mousse Cake. It’s the peanut butteriest peanut butter cake I’ve ever had. So. freaking. good!It starts with a flourless peanut butter cake. This super-easy cake comes together with just five ingredients, one bowl, and a whisk. It’s rich and dense—since it relies on peanut butter and eggs for texture and structure, it’s like a cross between a cake, cookie, and a blondie. YUM.After the cake is baked and cooled, it’s topped with a thick layer of creamy peanut butter mousse. If this recipe looks familiar, that’s because it is—it’s the filling from my No-Bake Peanut Butter Pie 🙂Spread the mousse layer on and chill the cake until everything is firm.Top it with a thick layer of whipped cream. Yaaaaaaas.Don’t forget the peanut butter magic shell and honey roasted peanuts.How gorgeous is that?! I love the triple-layered look.And the creamy, dreamy peanut butter flavor.This cake is shockingly simple to make (don’t let the length of the recipe scare you away!) and perfect for nearly any occasion…
…including very silly ones like this blog’s anniversary.
Peanut Butter Mousse Cake
makes one 9-inch round cake
Flourless Peanut Butter Cake:
1 cup creamy-style peanut butter (not natural)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
4 large eggs, room temperature
2 teaspoons pure vanilla extract
Peanut Butter Mousse:
3/4 cup heavy cream, very cold
1 cup creamy-style peanut butter (not natural)
1 cup confectioner’s sugar
8 ounces full-fat brick-style cream cheese
1 tablespoon pure vanilla extract
1 1/2 cups heavy cream, very cold
2 tablespoons confectioner’s sugar
Peanut Butter Magic Shell*:
1/2 cup creamy-style peanut butter (not natural)
1-2 tablespoons confectioners sugar (depending on your sweetness preference)
1 tablespoon coconut oil (preferably refined)
1 teaspoon honey
2 tablespoons honey roasted peanuts
Preheat oven to 375F. Grease a 9-inch springform pan. Line with parchment and grease again. Set aside.
Make the flourless peanut butter cake. In a medium-large mixing bowl, whisk together peanut butter, granulated sugar, and light brown sugar. Whisk in eggs one at a time, followed by vanilla. Transfer batter to prepared pan. Tap full pan on the counter 10 times to release any large air bubbles (there may be a lot).
Bake 25-27 minutes, or until puffy and no longer wet-looking. Let cool completely in the pan on a rack. Run a thin flexible knife around the edge, but do not remove from the pan.
Make the peanut butter mousse. In a large mixing bowl, use an electric mixer to whip heavy cream until stiff peaks form. Do not overwhip. Set aside.
In a separate large mixing bowl, use an electric mixer to beat peanut butter, cream cheese, and confectioner’s sugar until combined and fluffy. Use a silicone spatula or wooden spoon to stir in 1/3 of the whipped cream. Working in 2 installments, carefully fold in remaining whipped cream until combined.
Pile the mousse on top of the cooled cake (still in the pan). Spread it into an even layer and tap the pan on the counter a few times to release any large air bubbles. Stick a layer of plastic wrap to the surface of the mousse. Refrigerate for at least 3 hours (or freeze for 1 hour).
Remove cake from the refrigerator and let sit at room temperature for 30 minutes. Remove plastic wrap. Run a thin, flexible knife dipped in warm water around the edge of the pan before removing the springform.
Make the whipped cream. Combine heavy cream and confectioner’s sugar in a large mixing bowl. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.
Pile whipped cream onto the cake before spreading it into an even layer. Use a knife dipped in warm water to smooth the outer edge of the cake. Refrigerate cake (uncovered) while you make the peanut butter magic shell.
In a small bowl, use a fork to whisk together peanut butter, 1 or 2 tablespoons confectioners sugar (based on your desired level of sweetness), coconut oil, and honey. Microwave on high in 20 second increments, whisking in between, until mixture is smooth and drizzle-able. Set aside.
Chop all or some of the honey roasted peanuts.
Remove cake from the refrigerator. Pour/drizzle some of the peanut butter magic shell over the top, as desired. Scatter on honey roasted peanuts. Let shell set for a few minutes.
Serve cake immediately or refrigerate. For clean slices, dip the knife in warm water and wipe dry between cuts.
Leftovers will keep covered in the refrigerator for a few days.
This will make more peanut butter magic shell than you need, but leftovers may be stored indefinitely in the refrigerator. This makes excellent ice cream topping. Reheat before using.