The Devils Chocolate Cake with Peanut Butter Mousse

Name: The Devils Chocolate Cake with Peanut Butter Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups unbleached all-purpose flour; 2 cups beet sugar or cane sugar; 6 Tbs. Equal Exchange Organic Baking Cocoa; 2 tsp. baking soda; 1 tsp. salt; 3/4 cup vegetable oil; 2 Tbs. white vinegar; 2 tsp. Simply Organic Vanilla Extract; 1 lb. plus 2.5 oz. confectioners sugar, divided; 1/2 cup Equal Exchange Organic Baking Cocoa; 1/2 cup nonhydrogenated vegetable shortening; 2 1/2 tsp. Simply Organic Vanilla Extract, divided; 4 oz. smooth peanut butter; 4 oz. firm silken tofu

Servings: persons

3 cups unbleached all-purpose flour
2 cups beet sugar or cane sugar
6 Tbs. Equal Exchange Organic Baking Cocoa
2 tsp. baking soda
1 tsp. salt
3/4 cup vegetable oil
2 Tbs. white vinegar
2 tsp. Simply Organic Vanilla Extract
1 lb. plus 2.5 oz. confectioners sugar, divided
1/2 cup Equal Exchange Organic Baking Cocoa
1/2 cup nonhydrogenated vegetable shortening
2 1/2 tsp. Simply Organic Vanilla Extract, divided
4 oz. smooth peanut butter
4 oz. firm silken tofu

1
To make Chocolate Cake: Preheat oven to 350F.
2
Coat 2 8-inch round cake pans with cooking spray and dust with flour.
3
Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl.
4
Whisk together vegetable oil, vinegar, vanilla, and 2 cups water in separate bowl.
5
Fold oil mixture into flour mixture, but dont overmix.
6
Pour into prepared pans, and bake 40 minutes, or until toothpick inserted in center comes out clean.
7
Cool cake in pan, then unmold.
8
To make Fudge Icing: Sift 1 lb.
9
confectioners sugar and cocoa into mixing bowl.
10
Add shortening; beat 1 minute with electric mixer on low speed, or until well combined.
11
Add 2/3 cup boiling water and 1 tsp.
12
vanilla.
13
Beat until smooth.
14
Cool 20 minutes.
15
To make Peanut Butter Mousse: Puree peanut butter and tofu in blender until smooth.
16
Blend in remaining 2.5 oz.
17
confectioners sugar 1 Tbs.
18
at a time, then blend in remaining 1 1/2 tsp.
19
vanilla.
20
Chill mousse until firm enough to spread.
21
To assemble: Place one cake layer on plate; top with Peanut Butter Mousse, then second cake layer.
22
Frost with Fudge Icing.

2109

kcal

Calories

Fat

381

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups unbleached all-purpose flour, 2 cups beet sugar or cane sugar, 6 Tbs. Equal Exchange Organic Baking Cocoa, 2 tsp. baking soda, and more.

Yes, The Devils Chocolate Cake with Peanut Butter Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!