The title of the recipe
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 cup whole milk, at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
For the cake:
- Preheat the oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large mixing bowl, combine cocoa powder and milk. Stir until smooth.
- Add the eggs one at a time, whisking well after each addition. Whisk in vanilla extract.
- Gradually add the dry ingredients to the chocolate mixture, whisking until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
For the peanut butter mousse:
- In a small mixing bowl, combine 1/2 cup creamy peanut butter and 1 tablespoon confectioners' sugar.
- Whip until smooth and creamy.
- Add 1/4 cup heavy cream and whip until stiff peaks form.
- Stir in 1 teaspoon vanilla extract.
To assemble the cake:
- Place one of the cooled cakes on a serving plate or cake stand.
- Spread the peanut butter mousse over the top of the cake, leaving a 1-inch border around the edges.
- Top with the second cake and refrigerate for at least 30 minutes to allow the flavors to meld.
For the dark chocolate ganache:
- Melt 1 cup semisweet chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.
- Stir in 2 tablespoons heavy cream and let cool to room temperature before spreading over the top of the cake.
Note: This recipe combines elements of apple baked crumble (crunchy topping) with key lime pie (peanut butter mousse).