Decadent recipe for a Chocolate Cake topped with Peanut Butter Mousse and Ganache
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 (2/3 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
65 ml (4 T) white sugar
Place the egg whites in a clean bowl. Add the salt. Beat untill stiff and set aside.
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.
By hand, gently fold the egg whites one third at a time into this mixture.
Pour into two baking pans that have been sprayed with non-stick spray and lined on the bottom with baking paper.
Bake in a preheated oven at 180°C 25 minutes or until a skewer inserted in the center of the cake comes out clean. Cool.
Place the sugar, cream and butter into a small saucepan.
Bring to the boil stirring continuously until all the sugar has dissolved.
Allow to boil for a further 3 minutes. Cool.
Peanut Butter Mousse:
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.
Fold the cream into the peanut butter and set aside.
Break the chocolate into cubes and place in a heat resistant bowl.
Bring the cream to the boil.
Pour the hot cream over the chocolate. Do not stir but leave to stand for two minutes.
Whisk the chocolate and the cream together until well blended.
Leave the ganache at room temperature and whisk it every ten minutes or so until it thickens.
Place the sugar into a non-stick frying pan in a thin even layer.
Heat the sugar over low heat, do not stir.
As the sugar beings to melt, slowly pull it all together and stir.
Continue to cook the sugar over a low heat until it caramelizes and turns golden.
Remove from the heat.
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.
Place one layer of chocolate cake onto a cake stand or serving platter. Trim the cake horizontally so that its top is level.
Place the outer ring of a loose bottom baking pan around the cake.
Spread the cooled caramel onto the cake, evenly all the way to the baking pan edge.
Top with the second layer of chocolate cake.
Add the peanut butter mousse and even the top.
Place the cake in the refrigerator to set (at least 1 hour, but even overnight if making ahead)
Remove the cake pan.
Cover the cake over the sides and top with a thick layer of the chocolate ganache.
Decorate with chocolate balls and caramel sugar.
Recipe courtesy of Pomegranate Days– a blog by Sam Taylor