• Prep Time: 60 minutes
• Refrigerate: Overnight
• Cook Time: 25 minutes
• Total Time: 85 minutes
• Yield: 14 servings
• Category: Cake
• Method: Pastry
• Cuisine: American

Ingredients

BROWNIE CAKE LAYER 

• ⅔ cup natural unsweetened cocoa powder (55 grams or 2 scant ounces)
• ½ cup all-purpose flour (70 grams or about 2 ½ ounces)
• ½ teaspoon salt
• ¼ teaspoon baking powder
• 3 eggs
• ⅔ cup packed dark brown sugar (130 grams or 4 ½ounces)
• 1 ⅓ cup powdered sugar (170 grams or 6 ounces)
• ⅔ cup canola or vegetable oil
• 1 teaspoon vanilla

PEANUT BUTTER MOUSSE FILLING

• 1 cup heavy cream
• 1 ½ cups smooth peanut butter (385 grams or 13 ½ ounces)
• 8 ounces cream cheese, softened (225 grams)
• 1 ¼ cup powdered sugar  (165 grams 0r 5 ¾ ounces)
• 2 teaspoon vanilla

DARK SATIN GANACHE FOR CAKE

• ⅓ cup 40% or heavy cream
• 2 tablespoons clear corn syrup
• 4 tablespoons butter (60 grams or 2 ounces)
• 5 ounces semisweet chocolate (140 grams)

Instructions

BROWNIE CAKE LAYER

1. Preheat the oven to 325 F /162 C with the rack in the middle.  Line the bottom of a 9" round cake pan with parchment. Spray the parchment and sides of the pan.  Set aside.
2. Measure the cocoa, flour, salt and baking powder and sift them through a strainer.  Both the flour and especially the cocoa have a tendency lump.  The cocoa lumps don't want to dissolve in liquid but sifting will take care of that problem.
3. Beat the eggs and both sugars for about 3 minutes or until fluffy and lighter in color.
4. Add the oil and vanilla, mixing until completely combined.
5. Add the flour mixture and beat on low just to combine.
6. Pour into the pan, level the mixture and bake for 28 to 33 minutes until a tester comes out with a few moist crumbs clinging to it.
7. Cool completely.
8. When cool, place it in a 9x3 inch cheesecake pan or springform pan.

PEANUT BUTTER MOUSSE FILLING

1. In a mixing bowl, beat the cream until stiff.  Remove the cream to another bowl.
2. In the same mixing bowl combine the peanut butter, cream cheese, powdered sugar and vanilla.  Beat until smooth on medium. 

1. Raise mixer to high and beat until light in color.

2. Fold in the cream

3. Pour onto the cake layer in the cheesecake or springform pan and spread evenly.

1. Chill overnight.

DARK SATIN GANACHE

1. Combine the cream, corn syrup and butter in a small saucepan.  Heat until the butter melts but do not let it boil.  It should be steamy hot but not boiling.
2. Remove from the heat and submerge the chocolate.  Wait for 2 minutes the gently whisk until smooth.
3. Pour over the chilled cake and refrigerate until set.

Notes

This cake may be frozen in its entirety well wrapped for a couple of months.  Thaw in the refrigerator.