Yield about 8 medium servings
Dough
1 & 1/4 cup all-purpose flour
1 & 1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons cacao powder
1 large egg, cold
1/2 cup sugar
50 ml milk, warm
50 ml vegetable oil
100 ml fresh made coffee (hot)
1 teaspoon vanilla extract
Peanut Butter Mousse filling
1 cup powdered sugar
1/2 cup sour cream
4 oz. cream cheese, room temperature
1/2 cup peanut butter
7 gram gelatin
1/4 cup water, room temperature
Preheat oven to 350 F (180 C). Grease 8 -inch round spring form, spray with non-stick baking spray, and place on a large baking sheet.
Sift flour, baking powder, salt, and cocoa together in a medium bowl.
Beat the egg and sugar with an electric mixer until white, add vegetable oil and beat until smooth. Pour in warm milk. Add vanilla extract and hot coffee.
Add flour mixture into the egg mixture and mix on a medium speed until smooth.
Bake in an oven for 40-45 minutes (until a dry skewer), cool on a wire rack until cool completely. Slice a thin layer off the tops (level) to create a flat surface with a large serrated knife. Split the cake into 2 even layers.
Set aside some pieces of cake from the top and grate them into crumbs.
For a mousse, soak gelatin in cold water.
Mix cream cheese, powdered sugar, peanut butter, and sour cream at low speed. Heat gelatin with water until dissolved, add to a cheese-sour cream mass part by part. Mix well with an electric mixer for about several minutes. Place in refrigerator for 10-15 minutes.
To assemble the cake, place the first layer on your cake stand or serving plate. Evenly spread half of the prepared filling on top. Use an icing spatula to spread. Top with 2nd cake layer and spread another half of the filling on top. Spread crumbs all over a top and sides.
Chill the assembled cake for at least 2 hours and up to 1 day before slicing and serving. If chilling for longer than a few hours, you can carefully cover it with plastic wrap.
Cut into serving pieces.
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