Peanut Butter Mousse Cake Peanut Butter Mousse Cake 12 4 eggs, separated 250 ml (1 C) cake flour 65 ml (4 T) cocoa powder 10 ml (2 t) baking powder 250 ml (1 C) white sugar 2.5 ml (½ t) salt 125 ml (½ C) sunflower oil 125 ml (½ C) boiling water 250 g light brown sugar 150 ml (⅔ C)cream 140 g butter 250 ml (1 C) peanut butter 125 ml (½ C) icing sugar 250 ml (1 C) cream, softly whipped 250 g dark chocolate 250 ml (1 C) cream 65 ml (4 T) white sugar

Peanut Butter Mousse Cake

Peanut Butter Mousse Cake

This week we are celebrating a birthday. A decade of Mackensie-Leah.

Birthdays always give cause for reflection, a marking on the calendar of life the year that has passed and the year still to come. But ten years? Ten years stop you in your tracks, because ten years is an awfully long time.

Ten years ago I traversed the passage into motherhood in the brutal way that only an emergency c-section affords. I stumbled and fought my way into motherhood through unsuccessful breastfeeding, very little sleep and a move across the country; broken in like a wild horse is trained to accept its rider. I was bewildered, wide eyed and speechless.

Today, ten years later, I am quieter, calmer and toasting my survival with a cup of tea and a slice of Peanut Butter Mousse Cake, because this bringing up of small humans deserves it just rewards.

Peanut Butter Mousse Cake
Peanut Butter Mousse Cake

Pretty Girl at ten is the exactly the same as Pretty Girl at nine and even at eight, but also completely different. There are things in her life now that are simply impossible, like remembering to pick up her clothes and put on deodorant. Things happen in her world that fall just short of being a minor crisis like not being able to find her homework bag, or being one and a half minutes late for anything. My pleas for calm and reason in these moments are generally met by a deafening silence, and a look that yells “I am clearly misunderstood”.

This child cannot remember the manners I have been trying to instill in her for the last ten years. Manners like “look at me when I talk to you”; “greet adults when you see them”; “say MAY I not CAN I”; “do not eat with your fingers” all of which make me question her ability to retain basic information. It is a worry that is instantly negated when she is able to, without fault or doubt, sing and play the cup song from Pitch Perfect ; a skill that took her less than thirty minutes to learn.

Peanut Butter Mousse Cake
Peanut Butter Mousse Cake

This child wants to play and sing and dance and her over dramatic rendition of poetry will make you laugh till you cry. But then, on other days there are glimpses of the lady that hormones are intent on changing her into. Those moments catch in my throat because I think of her getting married and leaving my house, and it all feels too soon because we just gave away our last Barbie DVD.

This ten year old girl is my grown up child. It is an accurate oxymoron that defines the basis of her whole existence and by extension ours. Navigating the next few years seems particularly daunting, and I fear there will be a much greater need for cake.

But yes my sweet girl, a grown up cake like this one, because I totally get that you are now way too old for a theme cake. Duh!

Happy birthday to you my dearest, dearest Pretty Girl.


A note on this amazing cake.  It requires great effort and a lot of dishes to make.  A layer of chocolate cake, topped with a layer of caramel, topped with a second layer of chocolate cake, topped with a thick layer of peanut butter mousse and covered with a layer of chocolate ganache.  Decorated with chocolate balls and spun sugar.  It is however, utterly and completely worth it.

Such is my level of devotion to cake that I have a board on Pinterest entirely devoted to amazing cakes. I think this one will be a perfect fit. You can follow my Amazing Cakes // board here:

Follow Sam Taylor // Pomegranate Days’s board Amazing Cakes // on Pinterest. Sam Taylor Food Blog



Peanut Butter Mousse Cake
Serves: 12
Prep time:
Cook time:
Total time:
Peanut Butter Mousse Cake
Chocolate Cake
  • 4 eggs, separated
  • 250 ml (1 C) cake flour
  • 65 ml (4 T) cocoa powder
  • 10 ml (2 t) baking powder
  • 250 ml (1 C) white sugar
  • 2.5 ml (½ t) salt
  • 125 ml (½ C) sunflower oil
  • 125 ml (½ C) boiling water
  • 250 g light brown sugar
  • 150 ml (⅔ C)cream
  • 140 g butter
Peanut Butter Mousse
  • 250 ml (1 C) peanut butter
  • 125 ml (½ C) icing sugar
  • 250 ml (1 C) cream, softly whipped
  • 250 g dark chocolate
  • 250 ml (1 C) cream
Caramel Sugar
  • 65 ml (4 T) white sugar
Chocolate Cake
  1. Place the egg whites in a clean bowl. Add the salt. Beat untill stiff and set aside.
  2. Sift the flour, cocoa powder and baking powder into a bowl. Add the egg yolks, oil and water beat using an electric beater until well blended, about 3-4 minutes.
  3. By hand, gently fold the egg whites one third at a time into this mixture.
  4. Pour into two baking pans that have been sprayed with non-stick spray and lined on the bottom with baking paper.
  5. Bake in a preheated oven at 180˚C 25 minutes or until a skewer inserted in the center of the cake comes out clean.
  6. Cool.
  1. Place the sugar, cream and butter into a small saucepan.
  2. Bring to the boil stirring continuously until all the sugar has dissolved.
  3. Allow to boil for a further 3 minutes.
  4. Cool.
Peanut Butter Mousse
  1. Place the peanut butter and icing sugar into a bowl and beat well until the peanut butter has softened and creamed and the sugar has dissolved.
  2. Fold the cream into the peanut butter and set aside.
  1. Break the chocolate into cubes and place in a heat resistant bowl.
  2. Bring the cream to the boil.
  3. Pour the hot cream over the chocolate. Do not stir but leave to stand for two minutes.
  4. Whisk the chocolate and the cream together until well blended.
  5. Leave the ganache at room temperature and whisk it every ten minutes or so until it thickens.
Caramel Sugar
  1. Place the sugar into a non-stick frying pan in a thin even layer.
  2. Heat the sugar over low heat, do not stir.
  3. As the sugar beings to melt, slowly pull it all together and stir.
  4. Continue to cook the sugar over a low heat until it caramelizes and turns golden.
  5. Remove from the heat.
  6. Using the back of two spoons, take a bit of the sugar and squeeze and pull the spoons apart until the sugar begins to form long strands as it cools.
To Assemble
  1. Place one layer of chocolate cake onto a cake stand or serving platter. Trim the cake horizontally so that its top is level.
  2. Place the outer ring of a loose bottom baking pan around the cake.
  3. Spread the cooled caramel onto the cake, evenly all the way to the baking pan edge.
  4. Top with the second layer of chocolate cake.
  5. Add the peanut butter mousse and even the top.
  6. Place the cake in the refrigerator to set (at least 1 hour, but even overnight if making ahead)
  7. Remove the cake pan.
  8. Cover the cake over the sides and top with a thick layer of the chocolate ganache.
  9. Decorate with chocolate balls and caramel sugar.

24 Comments on Peanut Butter Mousse Cake

  1. Teresa
    June 25, 2015 at 1:39 pm (5 years ago)

    Absolutely stunning! Enjoy the birthday celebrations super-mom. x

    • sam
      June 25, 2015 at 5:24 pm (5 years ago)

      Thank you Teresa. I don’t always feel like a super-mom, but ten years in I am taking the title for today at least 😉

  2. tami
    June 25, 2015 at 3:15 pm (5 years ago)

    Happy 10th birthday Pretty Girl. That cake looks friggen awesome!

    • sam
      June 25, 2015 at 5:23 pm (5 years ago)

      Thanks Tami – I have neighbours that can vouch for its awesomeness! A walk in the park for a baker like you.

  3. Dishwasher Required
    June 25, 2015 at 4:00 pm (5 years ago)

    Oh my – that does sound like effort well worth it! A complex cake that is worthy of a complex little girl. Happy birthday to her and happy decade-of-motherhood to you!

    • sam
      June 25, 2015 at 5:22 pm (5 years ago)

      Thanks Jenny! And thanks for popping in – so great to connect with you!

  4. toyinoalli
    June 25, 2015 at 8:37 pm (5 years ago)

    Well this just looks delicious!!! Your daughter is beautiful! And Happy Birthday to her!!!

    • sam
      June 25, 2015 at 8:43 pm (5 years ago)

      Thank you so much Toyin! I am biased but I think she is a realy beauty too. We may just have to call on you for some maths help though – we are not exactly huge fans 😉

  5. diannebibby
    June 26, 2015 at 6:22 am (5 years ago)

    What a cake Sam! Love the chocolate and peanut butter combination – super indulgent for a really special birthday celebration.

    • sam
      June 27, 2015 at 9:04 am (5 years ago)

      Thank you Di. This cake surprised even me, I am actually not the biggest lover of peanut butter. I think in mousse form the flavour is less intense and perhaps more agreeable. We are all officially birthdayed out now!

  6. Namreen Sonday
    June 26, 2015 at 12:04 pm (5 years ago)

    I’m a tad bit sentimental when it comes to kids and birthday stories…loved this little memoir that I’m sure Pretty Girl will look back on with fondness. That cake is a whole other story! On my list of things to try!

    • sam
      June 27, 2015 at 9:02 am (5 years ago)

      Hi Namu. Mackensie does not yet read my blog. I do hope that she does one day though. I also hope that through the words that I leave here for her that she will come to see through all the mothering that nags on her to my mother’s heart and a woman’s eye. As for the cake, I believe you are an accomplished enough baker to take it on!

  7. Kit
    June 26, 2015 at 12:28 pm (5 years ago)

    Wow that looks a fabulously grown-up cake and I’m not even going to show it to my almost 15 year old whose birthday is next week! Because i know I wouldn’t have th epatience for all those layers and bowls… hope you had an awesome celebration!

    • sam
      June 27, 2015 at 8:58 am (5 years ago)

      Kit, I usually have a dirty bowl limit to cakes and if the recipe exceeds it I politely decline. Every once in a while you need to make an exception. Maybe for sweet sixteen?

  8. Zirkie
    June 27, 2015 at 4:38 pm (5 years ago)

    Congratulations to the birthday girl! The cake sounds and looks amazing!

    • sam
      June 28, 2015 at 11:04 am (5 years ago)

      Thank you Zirkie – she was spoilt and loved and everything was apparently “epic” 😉

  9. Carol Abnett
    July 7, 2015 at 3:21 pm (5 years ago)

    Looks yummy,can you tell me what size baking pans did you use?

    • sam
      July 7, 2015 at 5:13 pm (5 years ago)

      Thanks Carol. For the chocolate cake I used two 21 cm loose bottom cake pans, and then used the same ring to build the cake in. You could of course go bigger, but you would definately loose the height of the cake and maybe some of its WOW. Sam

  10. Carol
    July 8, 2015 at 8:16 am (5 years ago)

    Thanks for your quick reply, I think I would stick to the same size as you have used, I don’t like to mess with what is tried, tested and works. I will definitely be making this for my next party.
    Thanks again.

    • sam
      July 8, 2015 at 8:39 am (5 years ago)

      It is a pleasure Carol. I would love to see how it turns out – please send me a pic of your cake!

  11. Ilfring
    February 5, 2016 at 11:04 pm (5 years ago)

    Very creative! I like all the various dessert elements you incorporated! Just quickly, the caramel layer is short on instructions: I brought the listed ingredients to a boil while stirring, and then scaled back on stirring for the 3 minutes of boiling…it doesn’t say explicitly to not stir, but that’s how I understood the instructions. At any rate, I ended up with a thin caramel sauce, not the thicker, more fluffy/creamy looking one that I see in the picture…I tried beating it (like taffy), to no avail…I ended up reboiling it (brought it to hard ball stage, and that takes longer than 3 minutes) so that I’d get at least a soft, but firm caramel layer that could support a layer of cake. And then I threw salted peanuts in it for good measure. What exactly did you do get what I see in the picture? Please and thanks!

    • sam
      February 11, 2016 at 8:50 pm (5 years ago)

      Hi there. I am sorry it has taken so long for me to reply to you,I am still not sure how I missed your comment. I apologise for not being clear enough on the caramel sauce. You must bring the sauce to the boil, stirring all the time so that the sugar does not catch. Once all the sugar is dissolved, allow the caramel sauce to boil for three minutes, you do not have to be exact on time but the caramel should be at a rolling boil. I stir every now and then to make sure it is not catching. Then you must allow it to cool completely, as in cold. The sauce will thicken as it stands. When I assembled the cake, the caramel was spreadable, but the in the pic, the cake has set overnight so the caramel has hardened up in the fridge. It still slices soft and smooth despite the “hard” look in the pic. Your consistency aim is more of set ganache than hard caramel.

      I really hope this helps. Please let me know if you have better success next time?

  12. Ilfring
    February 29, 2016 at 9:08 pm (5 years ago)

    Hi! Thanks so much for your reply. No worries about timeliness…as you can see, I’m not 😛 lol Thanks for clarifying the caramel step, it makes sense, and when I make the cake again (it was such a fantastic cake!) I’ll be sure employ your directions. Thank-you again, God bless and Happy Monday!

    • sam
      March 2, 2016 at 5:28 pm (5 years ago)

      You are most welcome.


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