Vegan Peanut Butter Mousse Cake
You are going to flip over this new peanut butter mousse cake!
It is so creamy and light with a layer of chocolate mouse too!
Brownie base and upside down ganache icing
Globs of edible peanut butter cookie dough and ganache rosettes swirled high!
As usual we are Building On Recipes which is not a surprise when it comes to cakes like this one.
We do have to prepare several recipes to get to the final cake
But trust me it is worth the effort!
For the base I made my favorite brownie recipe so you will want to get that prepared ahead of time.
Just skip the icing because you don’t need that!
And you will want to bake the batter in a round pan, not square
You can even bake the brownie days ahead and just keep it wrapped well in the refrigerator until you are ready to build the peanut butter mousse cake.
Also since the whipped cream used for the mousse recipes is coconut milk fat,
You will want to be sure to get your cans of coconut milk to the refrigerator to solidify the night before you start.
Raw cookie dough garnish is completely optional but I think it really ties the whole look together!
And who doesn’t love to eat raw cookie dough!?
Just be sure to toast your flour for the recipe first so make it safe to eat raw!
Notes for Success & Safety around Raw Dough!
There is an advisory to eating raw cookie dough though.
Since there has been some trouble with raw flour and salmonella and EColi associated with eating raw flour, it is recommended to toast the flour sufficiently first before using it for raw dough applications
Aquafaba is a replacement for the original meringue from egg whites that is used in traditional non vegan mousse recipes
It is the water from a can of chickpeas that when whipped, will transform into the most beautiful glossy thick meringue you have ever seen!
For more recipes with peanut butter click the links below!
½ Recipe Fudge Brownie For the Peanut Butter Mousse: Creamy Peanut Butter ¾ cup (195g) Milk Alternative 2 tablespoons (30ml) Vanilla Extract 1 teaspoon (5ml) Aquafaba ¼ cup (60ml) Coconut Fat from 1-15oz can full fat coconut milk Granulated Sugar 2 tablespoons (28g) Cream of Tartar ¼ teaspoon For the Chocolate Mousse: Semi Sweet Vegan Chocolate 1 scant cup (113g) Brewed Coffee 2 Tablespoons (28g) Vanilla Extract 1 teaspoon (5ml) Aquafaba ¼ cup (60ml) Coconut Fat from 1-15oz can full fat coconut milk Granulated Sugar 2 tablespoons (28g) Cream of Tartar ¼ teaspoon 1 Recipe Ganache ½ Recipe Peanut Butter Cookie Dough
Prepare the brownie recipe as per the instructions on that blog post, and bake it into the same size pan as you will be building your final mousse cake, I have used a 5″ ring mold for mine, so I baked the brownie in a 5″ cake pan Prepare the peanut butter mousse by slightly melting the peanut butter, then add the milk alternative and vanilla extract, whisk smooth Whip the aquafaba on high speed and gradually add the sugar with the cream of tartar. Whip to stiff peaks. Whip the coconut fat to soft peaks then fold into the peanut butter base. Fold in the aquafaba last and then pour into the ring mold fitted with the brownie base. Freeze while you prepare the chocolate mousse. Melt the chocolate and then add the brewed coffee and vanilla extract. Whisk smooth Fold in the whipped coconut cream and then the aquafaba and pour the mousse over top of the peanut butter mousse in the ring mold Freeze for at least 4 hours or until it is set and firm. While the cake is setting prepare the cookie dough recipe as per the instructions on that page just be sure to toast the flour on a sheet pan at 350°F for 10 minutes to kill any bacteria that could be present since you are not going to be baking the dough into cookies. Also, you will see that the cookie recipe I am using listed fudge filling, but you will only prepare the dough part, not the fudge filling part Prepare the ganache by warming the chocolate with the milk alternative over low heat stirring constantly until smooth. Pour the ganache over the top of the frozen mousse cake, then refrigerate until serving. The remaining ganache will set to a pipeable consistency for the rosette decor *Optional garnishes as shown in the video
Will stay fresh for up to 1 week.
Freeze for longer storage, wrapped well for up to 1 month