This Heavenly Chocolate Peanut Butter Ooey Gooey Cake is the ultimate treat for chocolate and peanut butter lovers. Rich, decadent layers of chocolate cake, creamy peanut butter filling, and silky dark chocolate ganache come together in this indulgent dessert. Topped with crushed peanuts and optional candy garnish, it’s perfect for celebrations or any time you want to enjoy a slice of pure bliss.
Why You’ll Love This Recipe
If you adore the classic combination of chocolate and peanut butter, this cake is made for you. The chocolate cake provides a rich base, while the peanut butter filling offers a creamy, dreamy layer that perfectly complements the sweetness of the ganache. The dark chocolate ganache on top adds a luxurious finish, and the crushed peanuts give a satisfying crunch that balances the smooth textures. Whether you’re celebrating a special occasion or just need a decadent dessert to impress, this cake will definitely deliver.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup hot water
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1 cup chocolate chips
- 1 cup peanut butter chips
- 1/2 cup chopped peanuts
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.
- Stir in the hot water until the batter is smooth. Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then remove to wire racks to cool completely.
- For the peanut butter filling, beat the peanut butter, powdered sugar, and heavy cream together until smooth and fluffy.
- Assemble the cake by placing one layer on a serving plate, spreading with peanut butter filling. Repeat with remaining layers.
- For the chocolate ganache, melt the chocolate chips and heavy cream together until smooth. Pour over the top of the cake.
- Garnish with peanut butter chips and chopped peanuts.
Variations
- Nuts: If you prefer a different type of nut, you can swap the crushed peanuts for crushed almonds, hazelnuts, or even walnuts for a unique twist.
- Cake Base: While the recipe calls for chocolate cake mix, feel free to use a homemade chocolate cake or a different flavor cake mix for a variation in taste.
- Peanut Butter: Try using crunchy peanut butter for added texture in the filling, or add a swirl of chocolate peanut butter spread into the filling for an extra layer of flavor.
- Ganache: You can use milk chocolate instead of dark chocolate for a sweeter, milder ganache.
Storage/Reheating
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. This cake is best enjoyed chilled.
- Reheating: If you want to enjoy a warm slice, you can gently warm individual slices in the microwave for about 10-15 seconds. However, it’s often best served chilled to maintain the smooth layers and textures.
FAQs
1. Can I make this cake ahead of time?
Yes, this cake can be made a day in advance and stored in the fridge. The layers will set beautifully and can be served chilled.
2. Can I use a different type of cake mix?
Absolutely! Feel free to use any flavor of cake mix you prefer, though chocolate works best to complement the peanut butter and ganache.
3. How do I know when the cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, it’s done.
4. Can I freeze this cake?
Yes, you can freeze the cake for up to 2-3 months. Make sure to wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before serving.
5. Is there a substitute for cream cheese in the filling?
If you don’t have cream cheese, you can use mascarpone cheese or even a thick Greek yogurt as a substitute, though it may slightly alter the flavor.
6. How thick should the peanut butter filling be?
The peanut butter filling should be thick enough to spread easily but not too runny. If it’s too soft, add a little extra powdered sugar to firm it up.
7. Can I use milk chocolate for the ganache?
Yes, you can use milk chocolate for a sweeter ganache, but dark chocolate provides a richer contrast to the sweetness of the peanut butter filling.
8. Can I decorate the cake with something other than crushed peanuts?
Yes! You can use crushed pretzels, toffee bits, or even chopped candies like Reese’s Peanut Butter Cups for an extra indulgent touch.
9. Can I make this cake without the ganache?
While the ganache adds a luxurious finish, you can skip it and simply dust the cake with powdered sugar or drizzle peanut butter over the top instead.
10. How can I make the cake less sweet?
If you prefer a less sweet cake, reduce the amount of powdered sugar in the filling and ganache. You can also opt for a less sweet chocolate cake mix.
Conclusion
This Heavenly Chocolate Peanut Butter Ooey Gooey Cake is a dream come true for anyone who loves the delicious duo of chocolate and peanut butter. With its layers of rich chocolate cake, creamy peanut butter filling, and glossy ganache, it’s sure to impress anyone who takes a bite. Whether you’re making it for a special occasion or just because, this cake is guaranteed to be a showstopper.
More Recipe Suggestions:
Heavenly Easy Lemon Glaze Cake
Heavenly Chocolate Peanut Butter Ooey Gooey Cake
Equipment
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup hot water
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1 cup chocolate chips
- 1 cup peanut butter chips
- 1/2 cup chopped peanuts
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.
- Stir in the hot water until the batter is smooth. Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then remove to wire racks to cool completely.
- For the peanut butter filling, beat the peanut butter, powdered sugar, and heavy cream together until smooth and fluffy.
- Assemble the cake by placing one layer on a serving plate, spreading with peanut butter filling. Repeat with remaining layers.
- For the chocolate ganache, melt the chocolate chips and heavy cream together until smooth. Pour over the top of the cake.
- Garnish with peanut butter chips and chopped peanuts.
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