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Cake Me Home Tonight (Chocolate and Peanut Butter Mousse Cake)
Chocolate and Peanut Butter Mousse Cake topped with Reese's mini cups
Prep Time
1
hour
hr
Active Time
30
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
Cake with mini Reese's cups, Chocolate cake dessert, Peanut Butter and chocolate cake, Peanut Butter Mousse
Yield:
10
Author:
Shea Humpter-Cousins
Materials
Cake- 2, 9-inch rounds
Your favorite chocolate cake mix
Do not use 'Super Moist'
Ingredients required by the cake mix
Peanut Butter Mousse
¾
cup
Peanut Butter
2
oz
Softened cream cheese
¼
cup
Powdered Sugar
2
Tbsp
Marshmellow Fluff
¼
cup
Heavy Whipping Cream
½
cup
Sour Cream
Frosting
1
tub
Chocolate Frosting
1
17.6 oz Family Pack
Reese's Unwrapped Mini Peanut Butter Cups
Instructions
Cake
Use cooking spray and a dusting of flour to prepare cake pans
Bake 2 9-inch chocolate cakes as directed by the box instructions
Test each cake with a toothpick to ensure the cake centers are fully cooked, (if the toothpick comes out clean, your cake is done)
Allow the cakes to cool
Peanut Butter Mousse
Combine all Mousse ingredients until fully blended
Cover and refrigerate for at least 30 minutes
Cake topping
Carefully place 1st cake on the cake stand
Cover 1st cake with a thick coating of cooled mousse. Taper the mousse so that there is only a thin coat near the outer edge
Place 2nd round on top of the Peanut Butter Mousse
Cover the cake in the Chocolate frosting. It doesn't have to be perfect since you are covering the icing in mini peanut butter cups
Cut half of the Peanut Butter cups in half and half of the cups into quarters
Place them in all directions, all over the cake. If used wisely, there should be no issue with a 17.6 oz candy pack covering the cake
Refrigerate the cake until you are ready to serve