This is a chocolate cake with peanut butter mousse, topped with milk chocolate “ganache”, chocolate shavings, and a chocolate covered espresso bean, and dusted ever so lightly with edible gold dust.
I made mini cakes using my favorite chocolate cake batter. These were taken out of their cups and sliced into thirds. I then filled the layers with peanut butter mousse. The “ganache” was somewhat improvisational, as I only had milk chocolate on hand (though I would have preferred using semi or bittersweet). The high ratio of heavy cream to chocolate resulted in the drippy consistency which I embraced by letting it run over the sides. I topped the cakes with a chocolate covered espresso bean, chocolate shavings and gold dust.