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Chocolate-Peanut Butter Mousse Cake

This ultra-decadent cake is simply irresistible!


12 servings

Total Time

Prep Time

Cook Time


  • 3/4 c. graham cracker crumbs
  • 2 tbsp. + 1/2 cup packed light brown sugar
  • melted
  • 3/4 c. lightly salted cocktail peanuts
  • at room temp.
  • 1 c. peanut butter
  • 1 tbsp. + 1 tsp. vanilla extract
  • from 2 (16 oz.) containers
  • chocolate cake layer
  • melted
  • 2 tbsp. caramel topping


Heat oven to 350°F. 

Coat 8"x3" springform pan with olive oil cooking spray. Line bottom with round of parchment paper; coat with spray.

Mix crumbs, 2 Tbs. sugar, and butter. Press into bottom of pan. 

Bake 8 min. or until set. Cool. 

Chop 1/2 cup peanuts; sprinkle over crust.

On medium speed, beat cream cheese, peanut butter, 1 Tbs. vanilla, and remaining sugar until smooth; beat in 1 cup whipped topping. Fold in 3 cups topping. 

Carefully spread peanut butter mousse over peanuts in crust. 

Trim cake layer to make 3/4" thick; fit into pan over mousse. Refrigerate. 

In large microwave-safe bowl, mix chocolate, 1/2 cup warm water, and remaining vanilla until smooth; if mixture gets lumpy, microwave in 10-sec intervals, stirring, until smooth.

Fold in 1 cup whipped topping until just blended; fold in remaining 2 cups until blended and smooth.

Spread over cake in pan. Cover; refrigerate until set, at least 3 hrs.

Transfer mousse cake to serving plate. Drizzle with caramel topping, then sprinkle top with remaining peanuts.

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