Thursday, September 20, 2012

TCS September ~ Chocolate Peanut Butter Mousse Cake

Its the 20th of the month again and we 
bake our 2nd last cake from Tish Boyle's The Cake Book,
Chocolate Peanut Butter Mousse Cake
other than the biscuit crust was a bit hard making it difficult
to slice it NeAtLy, the mousse elements' delish!

"Now for some exciting news! As this was our second last cake from our current cake book, we are now opening up group to fellow cake baking enthusiasts who wish to bake with us for the upcoming year. Places are limited and you will need to buy a copy of the new cake book to participate, so dedicated bakers only please.

Anyone wishing to join us can email the co-organiser at (love.for.coffee[AT]gmail.com) along with their name, blog name, blog URL and email address for details. Please put ‘New Cake Slice Member’ in the subject box."

 
Had problems cutting a slice as the crust was very firm!
 Chocolate Peanut Butter Mousse Cake
(Adapted from Tish Boyle's "The Cake Book")
(makes one 9-inch cake)  
(I made half this recipe)
Chocolate Wafer Crust
1 1/2 cups (6.3oz) Nabisco Famous Chocolate Wafer cookie crumbs
(I used digestive biscuits blitzed with dark chocolate and butter) 
4 tbsp (2oz) unsalted butter, melted

Peanut Butter Mousse
5 ounces cream cheese, softened
2 tbsp (1oz) unsalted butter, softened
1 cup (4oz) confectioners' sugar
3/4 cup (7oz) creamy peanut butter
1/4 tsp salt
2 1/2 cups heavy whipping cream

Chocolate Mousse
5 ounces bittersweet chocolate, coarsely chopped
3 ounces milk chocolate, coarsely chopped
1/3 cup whole milk
3 tbsp granulated sugar
1/2 tsp vanilla extract

To make the crust:
Lightly butter the bottom of a 9x3 inch (at half recipe, I used my Wilton 6") springform pan. In a bowl, stir together the cookie crumbs and the melted butter until combined. Press the crumbs onto the bottom of the pan in an even layer. Refrigerate the crust while you make the PB mousse.

To make the PB mousse:
In the bowl of a standing mixer using the paddle attachment, beat the cream cheese and butter until creamy, about 1 minute on medium-low speed. Mix in the confectioners' sugar. Add the peanut butter and salt and mix until well blended. Remove the bowl from the mixer and set aside.

In a clean mixer bowl, using the whisk attachment, beat the heavy whipping cream at high speed until soft peaks form. Fold 1 cup of the whipped cream into the peanut butter mixture until almost blended. Fold in another 1 1/2 cups of the whipped cream until completed blended. (Save the remaining whipped cream for making the chocolate mousse.)

Scrape the peanut butter mousse into the prepared pan and spread evenly over the crust. Refrigerate while you make the chocolate mousse.

To make the chocolate mousse:
Place both chocolates in the bowl of a food processor and process until finely ground. Leave the chocolate in the bowl.

Combine the milk and sugar in a small saucepan and bring to a boil over medium heat. With the food processor running, pour the hot milk mixture through the feed tube and process until the chocolate is completely melted. Scrape down the sides of the bowl, add the vanilla, and process until blended. Scrape mixture into a large bowl.

Gently fold one-third of the remaining whipped cream into the chocolate. Fold in the rest of the whipped cream until completely blended. Scrape the chocolate mousse over the peanut butter mousse layer. Loosely cover the cake and freeze for at least 1 hour, until firm.


Optional: You can also glaze the top of the mousse cake with your favorite bittersweet chocolate glaze. Refrigerate the glazed cake for 1 hour before serving. (Although I think I liked it better without the glaze.)(my sugared peanuts did not turn out good so I blitzed some Lockner biscuits and sprinkled on top of cake).

To serve:
Run a thin-bladed knife under hot water (or dunk into a pitcher of hot water) and wipe dry, run the knife between the cake and the side of the pan to release the cake; reheat the knife as needed. Remove the sides of the springform pan. The cake is ready for serving. Store in refrigerator for up to 3 days.

14 comments:

  1. Your cake looks sensational! And looks so good! Great job, Emily!

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  2. I didn't have trouble with the crust, but then again I didn't really press down hard because I was afraid of breaking the crust. I also used chocolate teddy grahams.

    You did such a great job. A slice of the full cake looks so decadent :)

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  3. I too found the crust too hard straight out of the fridge but it softened if you left it for a wee while. But then, of course, the mousse layers are too soft to cut presentably. I think maybe individual cakes like Becca's are the way to go next time.

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  4. wow! You did such a great job Emily!!! It looks really great and yummy! I wish I could have a slice! YUM!

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  5. I used oreo cookies for my crust. I did have a little trouble removing the first slice.

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  6. I think the crumbs look nice on the top! Great job!

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  7. Your cake looks gorgeous and I love how thick your peanut butter layer is. I loved this 'cake' too

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  8. Your garnish on this makes it ultra decadent. yummy!

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  9. this looks really delicious, very tempting! wow, you all almost finishing the whole book..what an achievement!!

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  10. Hi Emily,
    This is such a lovely cake.
    mui ..^^

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  11. Lena,

    We at TCS only bakes 12 recipes from each book every year! New book announced!

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