Cake with peanut butter mousse and chocolate ganache



30 min

Baking Time

– min



Many of us are accustomed to using peanut butter as a spreading for our snacks or as one of our smoothy ingredients, because it is an excellent food rich in good fats and fiber! How about a different use of peanut butter, as an ingredient for an amazing cake with peanut butter mousse and chocolate ganache? Try it and I am waiting for your impressions!


For the base:

  • 300gr. cookies of your choice
  • 110gr. melted butter

For the mousse:

  • 530gr. cream cheese
  • 180gr. powder sugar
  • 250gr. peanut butter
  • 1 tsp. of liquid vanilla
  • 120 ml sour cream 35% fat

For the ganache:

  • 160 ml cream 35% fat
  • 125gr. chocolate couverture


For the base:

  1. Break the cookies into a multi, transfer them to a bowl and mix them with the melted butter.
  2. Place them on a cake pan detachable 23 cm. Press the cookies with a spoon and put them in the fridge until the rest of the ingredients are ready.

For the mousse:

  1. Put the cream cheese with the powder sugar in the bowl of the mixer or in a bowl and beat until they are incorporated. Add the peanut butter and vanilla and mix with the whisk. Finally add the cream and mix for the last 2 minutes until the mousse becomes creamy and fluffy.
  2. Pour it over the cookies, spread evenly and put back in the fridge for at least 5 hours or put it in the freezer for 2 hours.

For the ganache:

  1. Put the cream in a saucepan and heat it, being careful not to boil. When well heated, remove the saucepan from the heat and add the chopped couverture. Stir with a hand whisk and let cool slightly.
  2. Take the cake out of the fridge and spread the ganache evenly on top. Put the dessert in the fridge and serve in pieces.

Tip: The cake does not have gelatin so it will be good for a perfect result to put it in the freezer for 1 hour after you put the ganache and then cut it into pieces.

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