A glorious combination

What started out as a simple get-together to celebrate my dad's birthday, ended with moving kitchen appliances and furniture into tiny doorways and up staircases. We were about halfway through dinner when my husband noticed two ladies next door struggling to lift a washer out of a large moving van. Being the good neighbor that he is, he walked out and offered to help. As it were, the woman's husband had been called into work unexpectedly and there was no less than 1 dryer, 1 refrigerator and 1 enormous couch left to move and no hope of two women getting them into that house without help. So with the assistance of my dad, brother, brother-in-law and husband, a new to the neighborhood family was helped out of a bind. Dinners sat on the table, half eaten and getting cold but we women were proud to have such considerate and unselfish men in our family.

My father, in particular, has exemplified these qualities throughout the 27 years I've know him. It's one thing to go out of your way for your own family, but my father has consistently stepped up when friends, coworkers, friends of friends and even strangers needed a helping hand. Whether it was delivering food baskets at thanksgiving, helping fix a computer, or driving in the middle of the night to pick me up from a first grade sleepover when I woke up scared. He's always been a giver and a great example to me who is so often selfish with my time. It would take me years to recount the many times he has shown love with his sacrifice of time, resources and energy for myself and countless others.

With that knowledge, I always consider it a treat to do something nice for him on his birthday. This year it was making a cake that combined two of his favorite things–chocolate and peanut butter. I think he liked it and even though the night took a weird twist we ended on a sweet note.

Chocolate Peanut Butter Mousse Cake
adapted from The Cake Book by Tish Boyle

Crust:
• 1 1/2 cup Nabisco Famous Chocolate Wafer cookie crumbs
• 4 tablespoons unsalted butter, melted

Peanut Butter Mousse:
• 5 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 1/4 cups confectioners' sugar
• 3/4 cup creamy peanut butter
• 1/4 teaspoon salt
• 2 1/2 cups heavy cream

Chocolate Mousse:
• 5 ounces bittersweet chocolate, coarsely chopped
• 3.5 ounces milk chocolate, coarsely chopped
• 1/3  cup whole milk
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract

Bittersweet Chocolate Glaze:
• 3 ounces bittersweet chocolate, coarsely chopped
• 1/3 cup heavy cream
• 1/2 teaspoon vanilla extract

Make the Crust
Lightly grease the bottom of a 9 x 3-inch springform pan. In a medium bowl, stir together the cookie crumbs with the melted butter until combined. Pat the crumb mixture onto the bottom of the pan in a even layer. Refrigerate the crust while you make the peanut butter mousse.

Make the Peanut Butter Mousse
In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese and butter at medium-low speed until creamy, about 1 minute. Add the confectioners' sugar and mix until well blended. Add the peanut butter and salt and mix until blended, scraping down the sides of the bowl as necessary. Remove the bowl from the mixer stand and set aside.

In a clean mixer bow, using the whisk attachment, beat the heavy cream at high speed until soft peaks form. Gently fold 1 cup of the whipped cream into the peanut butter mixture until almost blended. Fold in another 1 1/2 cups of the whipped cream until completely blended.

Scrape the mousse into the prepared pan and spread it into an even layer. Refrigerate while you make the chocolate mousse. Cover the remaining whipped cream and refrigerate until ready to use.

Make the Chocolate Mousse
Place the chocolates in the bowl of a food processor and process until finely ground. (Leave the chocolate in the food processor.)

In a small sauce pan, combine the milk and sugar and bring to a boil over medium heat, stirring frequently until the sugar dissolves. With the food processor running, pour the hot milk through the feed tube, and process until the chocolate is completely melted. Scrape down the sides of the bowl, add the vanilla extract, and process until blended. Scrape the mixture into a large bowl.

Using a rubber spatula, gently fold one-third of the reserved whipped cream into the mousse. Fold in the remaining cream until completely blended. Scrape the mousse onto the peanut butter mousse layer. Loosely cover the cake and freeze for at least 1 hour, until firm.

Make the Glaze
Place the chocolate in the bowl of a food processor and process just until finely ground. In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate to the pan. Stir until the chocolate is completely melted and the glaze is smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl. Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.

Run a sharp thin-bladed knife under hot water and wipe dry, then run the knife between the cake and the side of the pan to release the cake; reheat the knife as necessary. Remove the side of the pan. Pour the glaze over the top of the cake, trying not to let it drop down the sides, and using a small metal spatula, spread the glaze evenly over the top of the cake.

Refrigerate the cake for at least 1 hour before serving.

About 30 minutes before serving, remove the cake from the refrigerator. To serve, slice the cake with a hot knife, wiping it clean between each cut.

Store in the refrigerator, loosely covered, for up to 3 days.