Heavenly Chocolate Peanut Butter Ooey Gooey Cake Recipe

Introduction

Indulge in this Heavenly Chocolate Peanut Butter Ooey Gooey Cake—a perfect blend of rich chocolate and creamy peanut butter that melts in your mouth. This cake combines a moist chocolate base with a luscious peanut butter filling and a glossy dark chocolate ganache topping. It’s a decadent treat ideal for chocolate and peanut butter lovers alike.

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

1. Step 1: Prepare the cake by baking the chocolate cake according to the instructions on the box using two 8-inch round cake pans. Allow the cakes to cool completely.
2. Step 2: Make the peanut butter filling by beating the softened cream cheese until smooth. Add the peanut butter and powdered sugar, mixing until well blended and creamy.
3. Step 3: Assemble the cake by placing one cake layer on a serving plate. Spread the peanut butter filling generously over the top. Add the second cake layer on top.
4. Step 4: Prepare the ganache by heating the heavy cream in a saucepan until it begins to simmer. Pour the hot cream over the chopped dark chocolate and let sit for 5 minutes. Stir until smooth and glossy.
5. Step 5: Pour the ganache over the top of the assembled cake, letting it drip down the sides. Use a spatula to smooth the surface.
6. Step 6: Garnish the cake with crushed peanuts and, if desired, decorate with chocolate bars or peanut butter cups.
7. Step 7: Chill the cake for at least 1 hour before slicing. Serve and enjoy!

Tips & Variations

• Swap crushed peanuts for almonds, hazelnuts, or walnuts for a different crunch.
• Use crunchy peanut butter to add texture to the filling.
• Substitute milk chocolate for dark chocolate in the ganache for a sweeter topping.
• Make the cake a day ahead and keep it chilled for enhanced flavors.

Storage

Store leftover cake covered in the refrigerator for up to 3-4 days. Reheat slices briefly at room temperature for best texture. For longer storage, wrap the cake tightly and freeze for 2-3 months. Thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chocolate cake instead of a mix?

Absolutely! This recipe works well with your favorite homemade chocolate cake recipe. Just ensure the layers are cooled completely before assembling.

Is it possible to make this cake nut-free?

This cake relies on peanut butter and peanuts for flavor and texture, so nut-free substitutions would change the character of the dessert. For a nut-free alternative, consider using a cream cheese and chocolate filling instead.

Heavenly Chocolate Peanut Butter Ooey Gooey Cake Recipe

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4.4 from 370 reviews

A decadent and irresistible heavenly chocolate peanut butter ooey gooey cake featuring moist chocolate cake layers filled with creamy peanut butter and cream cheese filling, topped with a rich dark chocolate ganache and crunchy peanuts. Perfect for dessert lovers craving a luscious combination of chocolate and peanut butter.

• Author: liam
• 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

Scale 1x2x3x

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

1. Prepare the Cake: Bake the chocolate cake according to the instructions on the box using two 8-inch round cake pans. Once baked, let the cakes cool completely before handling.
2. Make the Filling: Beat the softened cream cheese until smooth using a mixer or whisk. Add the creamy peanut butter and powdered sugar, mixing thoroughly until the filling is well-blended and creamy.
3. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread the peanut butter filling generously over the top layer evenly. Carefully place the second cake layer on top to form the cake.
4. Make Ganache: Heat the heavy cream in a saucepan over medium heat just until it starts to simmer. Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit undisturbed for 5 minutes, then stir gently until the ganache is smooth and glossy.
5. Top the Cake: Pour the prepared ganache over the top of the assembled cake, allowing it to drip naturally down the sides. Use a spatula to smooth out the ganache for an even finish.
6. Garnish: Sprinkle crushed peanuts evenly over the ganache topping. Add chocolate bars or peanut butter cups around or on top of the cake if desired for extra decoration and flavor.
7. Chill and Serve: Refrigerate the cake for at least 1 hour before slicing to allow the ganache and filling to set. Serve chilled for the best ooey gooey experience.

Notes

• Swap crushed peanuts for almonds, hazelnuts, or walnuts if preferred.
• Use crunchy peanut butter for additional texture in the filling.
• Milk chocolate can be substituted for dark chocolate in the ganache for a sweeter flavor.
• The cake can be made a day ahead and stored chilled in the refrigerator.
• Store leftovers covered in the fridge for up to 3-4 days.
• The cake freezes well when wrapped tightly and can be stored for 2-3 months.

Keywords: chocolate peanut butter cake, peanut butter filling, chocolate ganache cake, ooey gooey cake, chocolate cake dessert, creamy peanut butter cake