This amazing cake was adapted from Life, Love & Sugar. You have to visit her blog….prepare to DROOL!!!!
This cake was definitely a labor of love and made the taste testers swoon! You need a wee bit of patience to prepare the layers but they are not difficult to make. The Reese’s peanut butter cups sprinkled on the brownie layer are a sweet surprise, too!!! I topped my cake off with some hot fudge….just not too hot or I am afraid it might melt down the mousse! So, let it cool a bit after you melt it. Enjoy!
You’ll Need:
9 inch Springform Pan
Mousse Cake
Ingredients
- 1 box brownie mix
- 8 ounces Reese's minis
Peanut Butter Mousse Layer
- 1 tsp + 1/8 tsp powdered gelatin
- 1 ½ Tablespoons water
- 9 ounces Reese's peanut butter chips
- 2 ¼ cups heavy cream
- ¼ cup powdered sugar
Chocolate Mousse
- 1 tsp + 1/8 tsp powdered gelatin
- 1 ½ Tablespoons water
- 9 ounces semi-sweet chocolate chips
- 2 ¼ cups heavy cream
- ¼ cup powdered sugar
Topping
- Jar of hot fudge
Peanut Butter frosting for decorations
- ⅔ c. Skippy peanut butter-creamy!
- 8 T. soft butter
- 1 c. powdered sugar
Instructions
- Prepare brownie according to box directions.
- Bake in 9 inch springform pan greased & lined with parchment paper until done.
- Remove and Let cool.
- Place cooled brownie back in the pan but also line the sides all the way around with parchment.It should extend above the pan to "hold" mousse.
- Sprinkle the reeses on the brownie.
PB Mousse
- Sprinkle gelatin on top of water in a bowl and let sit 5 mins.
- Heat 3/4 cup cream in microwave till boiling and then add the gelatin. Whisk well.
- Place the pb chips in a heat proof bowl and pour the cream over the chips.
- Let it sit a minute and stir smooth.
- Cool 5 mins.
- Meanwhile, beat 1 1/2 cups heavy cream on hi.
- Add powdered sugar and beat to stiff peaks.
- Fold a little cream at a time into the pb mixture.
- Spread this over the brownie and reese's layer.
- Chill 2 hours.
Chocolate Layer
- Again, in a bowl sprinkle the gelatin over the water. Sit 5 mins.
- Microwave 3/4 cup of the heavy cream to a boil.
- Add the gelatin mix to the hot cream and whisk.
- Place chips in a bowl and pour this cream over them.
- Sit a minute and whisk smooth.
- Meanwhile, beat 1 1/2 cups heavy cream on high.
- Add sugar and beat to stiff peaks.
- Fold a little cream at a time into the cooled chocolate.
- Once all incorporated and smooth, pour this over the pb mousse layer and chill another 2 hours or longer if not firm.
- Once firm, remove sides of cake.
- Decorate with hot fudge but do not pour it on while very hot or it will melt your cake!!!!
Peanut Butter Decorations
- Beat pb and butter and slowly add sugar.
- Beat till smooth.
- Pipe onto cake using pastry bag or ziploc bag with cut corner.