Chocolate sponge cake:
1 cup sugar
1 tsp vanilla
Mix all in a mixer bowl over a pan of simmering water. Heat till “baby bottle” warm.
Remove from heat and put the mixer bowl on mixer and begin beating for about 8-9 minutes, or until light and tripled in volume.
Generously grease and flour a parchment bottom 10″ springform pan.
1 cup flour
2/3 cup good dark cocoa
Sift dry ingredients into the egg mixture, folding carefully, trying not to deflate mixture too much. When thoroughly blended, add in 3 tbsps melted butter and again, fold in carefully and try not to deflate too much.
Put batter in pan and bake in a 350 degree oven for about 30-35 minutes.
Cool in pan 5 minutes then release the springform sides. Cool completely.
Cut cake in half and set aside.
Peanut Butter Mousse
8 oz soft cream
1 cup creamy peanut butter
1/4 cup sugar
Beat all for about 3-4 minutes till lighter in texture.
In another bowl, beat 2/3 cup heavy cream and 1/4 tsp vanilla till hold peaks.
Fold both together, carefully trying not to deflate too much.
In cleaned springform pan, place one cake layer in the pan.
Put the peanut butter mousse on top.
Top with second layer, pressing it lightly.
Cover with plastic wrap and refrigerate a few hours.
Remove sides of springform pan.
Top with ganache and chopped peanuts if desired.
1-1/2 cups dark chocolate chips
1 cup heavy cream
Heat heavy cream till steaming but not boiling. Pour over chocolate. Let sit a few minutes.
Blend the cream and chocolate together and drizzle over cake.
Refrigerate cake for about an hour so ganache will set.
Decorate as desired.