Peanut Butter Chocolate Cake

prep time:: 1 hr
total time:: 2 hr plus chilling

Makes 12 servings

Jessica Santjer

ingredients

Crunchy Chocolate Layer:
4 bars (1.5 ounces each) Godiva® Milk Chocolate, finely chopped
1 cup creamy peanut butter
2 cups lightly crushed corn flakes or crushed pirouette cookies
Cookie Crust:
16 chocolate sandwich cookies, crushed (about 1 1/2 cups)
1 tablespoon sugar
1/8 teaspoon salt
4 tablespoons unsalted butter, melted
Milk Chocolate Mousse:
8 bars (1.5 ounces each) Godiva® Milk Chocolate, cut into 1/4-inch chunks
1/2 cup creamy peanut butter
3/4 cup milk
1/4 teaspoon salt
1 cup heavy cream
Ganache Topping:
1/3 cup heavy cream
4 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped
1/2 teaspoon vanilla extract

directions

1
Make Crunch Chocolate Layer:
2
1. Trace 2 (8-inch) circles onto a sheet of parchment paper and set aside. Place the milk chocolate and peanut butter in a medium microwavable bowl. Microwave on HIGH for 1 1/2 minutes, stirring once during heating. Microwave at additional 15 second intervals until the mixture is completely melted and smooth. Stir in the corn flakes. Spread the mixture onto the parchment paper just inside the lines. Place the sheet onto a baking sheet and refrigerate or freeze until it’s firm.
3
Make Crust:
4
1. Position rack in the center of oven and heat to 325°F. Mix the chocolate cookie crumbs, sugar and salt in a medium bowl. Stir in the melted butter. Press the crumb mixture onto the bottom of a 9” spring-form pan. Bake for 8 minutes or until set. Cool completely on a wire rack.
5
Make Mousse Filling:
6
1. Place the milk chocolate and peanut butter in a medium microwavable bowl. Microwave on HIGH for 1 1/2 minutes or until melted, stirring once during heating.
7
2. Heat the milk in a 2-quart saucepan over medium-high heat until it boils. Beat the hot milk into the melted chocolate mixture. Stir in the salt and set aside. Let cool to room temperature.
8
3. Beat the heavy cream with an electric mixer at high speed until soft peaks form. Fold the whipped cream into the chocolate mixture. Spoon about 3/4 cup of the mousse into the crust, spreading into an even layer with an offset spatula. Top with 1 of the crunchy chocolate layers. Spread the remaining mousse into the crust. Top with the remaining chocolate layer. Freeze the cake for at least 2 hours before serving.
9
Make Ganache Topping:
10
1. Heat the cream in a 2-quart saucepan over medium-high heat to a boil. Remove from the heat. Stir in the dark chocolate, stirring until it’s melted and smooth. Stir in the vanilla.
11
2. About 30 minutes before serving, remove the cake from freezer and remove the side of pan. Pour ganache topping over the top of the cake, letting it drip down the sides.