Chocolate-Peanut Butter Mousse Cake

I guess I'm still on peanut butter mode that I decided to bake a cake yesterday which is a combination of chocolate cake, peanut butter mousse and chocolate ganache frosting. I made a big one with the intention of splitting it between family and another co-worker's birthday. You may think I am the official baker where I work but a birthday is another good excuse to do what I love to do. Here's the recipe. Just try it and impress and please those that matter to you the most. It is delicious! My apologies btw for the incomplete pictures. There was so much going on in the kitchen that I forget at times to take pictures but I guess the recipe will suffice.

Chocolate Cake

Ingredients:
1 1/2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp pure vanilla extract
1 cup boiling water

Directions:
1.Heat oven to 350°F. Grease and flour two 9 x 13-inch rectangular pans
2.Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.
3. Bake 28-30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely before dividing with a serrated knife.

Peanut Butter Mousse

Ingredients:
2 cups creamy peanut butter
2- 8 oz cream cheese
1 cup sifted confectioner's sugar
2 extra large eggs
1 tsp pure vanilla

Method:
1. Beat the peanut butter and cream cheese together until blended.
2. Add sugar slowly, beating well until all the sugar is incorporated.
3. Add the eggs one at a time, beating about 3 minutes after each addition.
4. Add vanilla
5. Chill before spreading a thick layer on the cake. I spread some on the first layer and used the rest on top of the second layer before pouring the chocolate ganache

Chocolate Ganache

Ingredients:
1 cup heavy cream
12 oz dark chocolate, chopped

Method:
Using a double boiler, bring the heavy cream to a soft boil, add the chopped chocolate and stir until smooth. Spread over cake and smooth the top with a spatula.
Chill overnight before serving or do a fast freeze (put the cake in the freezer for an hour to) if you can no longer wait to sink your teeth into it.