Heavenly Chocolate Peanut Butter Ooey Gooey Cake Recipe
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.
- 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
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, let the cakes cool completely before handling.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
