Hey there, dessert lovers! If you’re a fan of the irresistible combo of chocolate and peanut butter, then this Chocolate Peanut Butter Cheesecake Cake is going to be a dream come true. Imagine layers of rich chocolate cake, creamy peanut butter cheesecake, and a silky chocolate ganache dripping down the sides. This cake is indulgent, decadent, and perfect for any special occasion. Let’s dive in and make this show-stopping dessert together!
Ingredients
For the Chocolate Cake
- 1 ¾ cups all-purpose flour – Gives the cake structure; sift for a smoother batter.
- 1 ½ cups granulated sugar – Sweetens the cake perfectly.
- ¾ cup unsweetened cocoa powder – The key to rich chocolate flavor.
- 1 ½ tsp baking powder – Helps the cake rise.
- 1 ½ tsp baking soda – Adds lift and softness.
- 1 tsp salt – Balances the sweetness.
- 2 large eggs – At room temperature for better mixing.
- 1 cup whole milk – Adds moisture; feel free to use any milk you prefer.
- ½ cup vegetable oil – Keeps the cake moist and tender.
- 2 tsp vanilla extract – Enhances the flavor.
- 1 cup boiling water – Adds moisture and intensifies the chocolate.
For the Peanut Butter Cheesecake Layer
- 16 oz cream cheese, softened – The base of our creamy cheesecake.
- ½ cup creamy peanut butter – Adds that peanut butter goodness.
- ½ cup granulated sugar – Sweetens the cheesecake layer.
- 1 large egg – Binds the cheesecake.
- 1 tsp vanilla extract – Enhances the peanut butter flavor.
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips – Melts into a smooth, glossy ganache.
- ½ cup heavy cream – Adds richness and helps the ganache set nicely.
For the Peanut Butter Frosting
- ½ cup unsalted butter, softened – Creates a creamy, spreadable frosting.
- 1 cup creamy peanut butter – The star ingredient of our frosting!
- 2 cups powdered sugar – Sweetens and thickens the frosting.
- 3-4 tbsp heavy cream – Adjust for desired consistency.
How to Make the Recipe
Step 1: Prepare the Chocolate Cake
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract. Beat on medium speed until well blended.
- Stir in the boiling water slowly. The batter will be thin, but that’s normal.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.
Step 2: Make the Peanut Butter Cheesecake
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large bowl, beat the cream cheese until smooth. Add the peanut butter, sugar, egg, and vanilla extract, mixing until fully combined and creamy.
- Pour the cheesecake batter into the prepared pan and bake for 35-40 minutes, or until the center is set. Let it cool and then refrigerate for at least 2 hours.
Step 3: Prepare the Chocolate Ganache
- Place the chocolate chips in a heatproof bowl.
- Heat the heavy cream until just about to boil, then pour it over the chocolate chips.
- Let it sit for a minute, then stir until smooth and glossy. Set aside to cool slightly.
Step 4: Make the Peanut Butter Frosting
- In a mixing bowl, beat the butter and peanut butter until creamy.
- Gradually add the powdered sugar, beating until smooth.
- Add heavy cream, one tablespoon at a time, until the frosting is smooth and spreadable.
Step 5: Assemble the Cake
- Place one layer of chocolate cake on a serving plate. Spread a thin layer of frosting over it.
- Add the chilled peanut butter cheesecake layer on top, then spread another thin layer of frosting.
- Place the second chocolate cake layer on top.
- Frost the top and sides of the cake with the peanut butter frosting.
- Pour the ganache over the top, allowing it to drip down the sides. Decorate with swirls of frosting and chocolate curls if desired.
Equipment Needed for This Recipe
- 9-inch round cake pans – Essential for baking even, round cake layers.
- 9-inch springform pan – Ideal for cheesecake layers.
- Mixing bowls – Various sizes for mixing cake and cheesecake ingredients.
- Electric mixer – Makes mixing and beating ingredients a breeze.
- Offset spatula – Helps with smooth frosting application.
- Cake stand – For assembling and displaying your masterpiece.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! You can make each layer separately and assemble it the day you plan to serve it. The cake can be stored in the fridge for up to 3 days.
How do I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in plastic wrap for up to 2 months.
Can I substitute creamy peanut butter with crunchy?
Yes, but keep in mind that the texture will change slightly with the crunchier bits. For a smoother finish, creamy peanut butter is recommended.
What type of chocolate is best for the ganache?
Semi-sweet chocolate chips or a good-quality baking chocolate work well. Avoid milk chocolate, as it may be too sweet.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor. Low-fat versions can alter the texture of the cheesecake layer.
How do I get clean cake slices?
Use a hot knife! Dip the knife in hot water, wipe it dry, then slice. Repeat this for each slice for clean cuts.
Can I add decorations to the top?
Absolutely! Chocolate curls, peanut butter cups, or even chopped peanuts make great toppings for added texture and flavor.
Conclusion
There you have it a stunning Chocolate Peanut Butter Cheesecake Cake that’s sure to be the talk of any dessert table! I hope you enjoyed making this show-stopping cake as much as you’ll enjoy eating it. If you love this recipe, don’t forget to share it with friends on Facebook or save it on Pinterest for your next baking day. Happy baking!
