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2 or 3 8″ layers of chocolate cake
You can use a cake mix, but it’s better with homemade. I make the Hershey’s Perfect Chocolate Cake. If you are making three layers, just distribute the batter evenly among the three pans. Each pan gets roughly 2 1/3 cups of batter.
For the Mousse:
1 18 oz. jar of peanut butter (not natural–use Jif or Skippy)
1 8 oz. bar cream cheese
1 cup powdered sugar
1 cup heavy cream, chilled
1 tsp. vanilla
Beat the cream cheese and peanut butter with an electric mixer. Add the powdered sugar and vanilla. Clean the beaters and whip the cream to stiff peaks. Fold the whipped cream into the peanut butter mixture. Refrigerate until ready to use.
Place the first layer on a cardboard round or a cake plate. Spread a thin layer of mousse over the cake, top with another cake layer, more mousse, and the next cake layer. Frost the entire cake with the remaining mousse. Refrigerate until ready to serve.
You can drizzle melted milk chocolate over the chilled cake if you want. It adds more calories, but what’s wrong with that?