Heavenly Chocolate Peanut Butter Ooey Gooey Cake Recipe
Introduction
This Heavenly Chocolate Peanut Butter Ooey Gooey Cake is a decadent dessert that combines rich chocolate with creamy peanut butter in every bite. Layered with a luscious peanut butter filling and topped with a silky ganache, it’s perfect for special occasions or whenever you crave an indulgent treat.
Ingredients
- 1 box chocolate cake mix (prepared according to package instructions)
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- ½ cup crushed peanuts
- Optional: Chocolate bars or peanut butter cups for garnish
Instructions
- Step 1: Prepare the cake by baking the chocolate cake according to the package instructions. Use two 8-inch round cake pans and allow the cakes to cool completely once baked.
- Step 2: Make the peanut butter filling by beating the softened cream cheese until smooth. Add the peanut butter and powdered sugar, mixing until the filling is well-blended and creamy.
- Step 3: Assemble the cake by placing one cake layer on a serving plate. Spread the peanut butter filling generously over the top. Then place the second cake layer on top.
- Step 4: Prepare the ganache by heating the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped dark chocolate and let it sit for 5 minutes before stirring until smooth and glossy.
- Step 5: Pour the ganache over the top of the assembled cake, allowing it to drip down the sides. Smooth the top with a spatula if needed.
- Step 6: Garnish the cake by sprinkling crushed peanuts over the ganache and adding chocolate bars or peanut butter cups if desired.
- Step 7: Chill the cake in the refrigerator for at least 1 hour before slicing. Serve and enjoy this rich, ooey gooey delight!
Tips & Variations
- For a crunchy texture, toast the crushed peanuts lightly before sprinkling them on the cake.
- If you prefer a fluffier filling, whip the cream cheese and peanut butter with a little heavy cream before adding powdered sugar.
- Use semi-sweet or milk chocolate instead of dark chocolate in the ganache for a sweeter topping.
- Try adding a layer of sliced bananas or strawberries between the peanut butter filling and cake layers for a fruity twist.
Storage
Store the cake covered in the refrigerator for up to 4 days. To reheat, let the cake come to room temperature before serving to enjoy the best texture. Ganache may firm up when chilled, but softens nicely after sitting out briefly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, this cake can be assembled and refrigerated for up to 24 hours before serving. Just add ganache and garnish right before serving for the best appearance.
Can I use natural peanut butter instead of creamy peanut butter?
Natural peanut butter can be used, but it may alter the texture of the filling slightly. For a smoother filling, consider mixing in a small amount of powdered sugar or cream to adjust consistency.
PrintHeavenly Chocolate Peanut Butter Ooey Gooey Cake Recipe
Indulge in this Heavenly Chocolate Peanut Butter Ooey Gooey Cake featuring moist chocolate cake layers filled with a creamy peanut butter and cream cheese filling, topped with a luscious dark chocolate ganache and crunchy crushed peanuts. Perfect for chocolate and peanut butter lovers looking for a rich and decadent dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake:
- 1 box chocolate cake mix (prepared according to package instructions)
For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 2 cups powdered sugar
For the Ganache:
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
For Topping:
- ½ cup crushed peanuts
- Optional: Chocolate bars or peanut butter cups for garnish
Instructions
- Prepare the Cake: Bake the chocolate cake according to the instructions on the box, using two 8-inch round cake pans. Once baked, allow the cakes to cool completely to ensure the filling does not melt or slide off.
- Make the Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the creamy peanut butter and powdered sugar, mixing continuously until the filling is well-blended, smooth, and creamy.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread the peanut butter filling generously over the top, creating an even layer. Carefully place the second cake layer on top to sandwich the filling.
- Make Ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate in a bowl. Let it sit for about 5 minutes to soften the chocolate, then stir gently until the ganache is smooth and glossy.
- Top the Cake: Pour the prepared ganache evenly over the top of the assembled cake, allowing it to drip down the sides. Use a spatula to smooth out the ganache for a polished finish.
- Garnish: Sprinkle the crushed peanuts evenly over the top of the ganache. Optionally, decorate with chocolate bars or peanut butter cups for added texture and presentation.
- Chill and Serve: Place the cake in the refrigerator and chill for at least 1 hour to set the ganache and filling. Once chilled, slice and serve to enjoy the rich, ooey gooey flavors.
Notes
- Ensure the cakes are completely cooled before assembling to prevent the filling from melting.
- The cake can be stored in the refrigerator for up to 3 days for optimal freshness.
- Feel free to substitute dark chocolate with milk chocolate or semi-sweet chocolate for a sweeter ganache.
- For a nut-free version, omit the peanuts and use sunflower seed butter instead of peanut butter.
- Use room temperature ingredients for the filling to achieve a smooth consistency.
Keywords: chocolate peanut butter cake, chocolate cake with peanut butter filling, chocolate ganache cake, creamy peanut butter dessert, ooey gooey cake
