Peanut Butter Chocolate Mousse Brownie Cake
"Can we talk about heavy cream for a minute? It's important to use the right kind in this recipe so that the mousse layers whip up to thick and fluffy wonderfulness. Regular whipping cream won't work here - you need heavy whipping cream with 40% milkfat for best results (especially if you don't want to whip the heavy cream into stiff peaks before using in either of the mousse components which saves dirtying up another bowl).Because this cake is loaded with rich, decadent layers, you can get away with serving thin slices. UPDATE: Please read through the comments before making this recipe! Many of you have had issues with soupy/grainy mousse layers and I'd rather that not happen to anyone else...."
INGREDIENTS
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10 tablespoons (1 1/4 sticks or 5 ounces) butter
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1 1/4 cups (9 7/8 ounces) sugar
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3/4 cup plus 2 tablespoons (2 7/8 ounces) unsweetened cocoa powder (natural or Dutch-process)
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1/2 teaspoon salt
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1/2 teaspoon pure vanilla extract
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2 large eggs
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1/2 cup (2 3/8 ounces) all-purpose flour
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12 ounce bag mini Reese's peanut butter cups, unwrapped and cut in half
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2 ounces cream cheese, softened
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1/3 cup (1.5 ounces) powdered sugar
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3/4 cup peanut butter
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1/2 teaspoon vanilla extract
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2 cups cold heavy whipping cream
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9 ounces semisweet chocolate, cut into chunks (or use good-melting chocolate chips)
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2 ounces cream cheese, softened
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3 tablespoons powdered sugar
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1/2 teaspoon vanilla extract
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2 cups cold heavy whipping cream
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1/2 cup semisweet chocolate chips
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1/2 cup heavy cream
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