Heavenly Chocolate Peanut Butter Ooey Gooey Cake

If you’re a chocolate and peanut butter lover, get ready to fall in love! This decadent, rich, and downright indulgent cake is layered with chocolate ganache, creamy peanut butter, and a touch of crunch. It’s perfect for special occasions, or whenever you need a slice of something truly special. Let’s dive into this chocolate-peanut-butter bliss!

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Ingredients

• Chocolate Cake Mix – 1 box, prepared according to instructions
  Our base for a super-moist chocolate cake. Use a high-quality cake mix or your favorite homemade recipe!
• Creamy Peanut Butter – 1 cup
  Adds that delicious, creamy peanut butter flavor. Warm slightly to make it easier to spread!
• Cream Cheese – 8 oz, softened
  Makes the filling rich and creamy, balancing the sweetness with a little tang.
• Powdered Sugar – 2 cups
  Sweetens the peanut butter filling and gives it a smooth, fluffy texture.
• Heavy Cream – 1 cup
  For making the ganache, adding a silky smooth finish to the chocolate drizzle.
• Dark Chocolate – 8 oz, chopped
  Creates the rich chocolate ganache that will drip down the sides of the cake.
• Crushed Peanuts – ½ cup
  Adds a bit of crunch on top, giving that irresistible texture!
• Chocolate Bars or Peanut Butter Cups – for garnish
  Optional, but these make a beautiful and indulgent garnish.

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How to Make the Cake

Step 1
Prepare the chocolate cake mix as directed on the box or using your favorite chocolate cake recipe. Bake in two 8-inch round cake pans and let them cool completely.

Step 2
In a medium mixing bowl, beat the cream cheese until smooth, then add the peanut butter and powdered sugar. Mix until creamy and well-blended. Set aside.

Step 3
Place one of the cooled chocolate cakes on a serving plate. Spread a thick layer of the peanut butter mixture on top of the cake. Carefully place the second cake layer on top.

Step 4
In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and pour over the chopped dark chocolate. Let sit for 5 minutes, then stir until smooth and shiny.

Step 5
Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Spread it gently for a smooth, glossy finish.

Step 6
Sprinkle crushed peanuts on top, and add chocolate bars or peanut butter cups for garnish if desired.

Step 7
Chill the cake for at least 1 hour before slicing to allow the layers to set. Then, get ready to slice into that gooey goodness!

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Equipment Needed

• 8-inch round cake pans
• Electric mixer
• Spatula
• Mixing bowls
• Saucepan

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Frequently Asked Questions

Can I make this cake ahead of time?
Yes! This cake stores well in the refrigerator for up to 3 days. Just cover it with plastic wrap or store it in an airtight container.

How can I make this cake gluten-free?
Substitute the chocolate cake mix with a gluten-free version. Everything else in the recipe should be gluten-free, but always double-check your ingredients.

Can I use milk chocolate instead of dark chocolate?
Absolutely! If you prefer a sweeter ganache, milk chocolate will work just as well.

What’s the best way to cut this cake?
For clean slices, dip a sharp knife in hot water, then wipe dry before slicing. Repeat between cuts to avoid sticking.

Can I add more peanut butter layers?
Of course! Feel free to add an extra layer of peanut butter filling for a more indulgent treat.

What if I don’t have heavy cream for the ganache?
You can substitute with half-and-half or even whole milk, though the ganache might be slightly thinner.

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Conclusion

I hope you enjoy every bite of this over-the-top, chocolate-peanut butter ooey gooey cake! It’s the kind of dessert that makes any gathering special—or any regular day feel like a celebration. If you loved this recipe, don’t forget to share it with your friends on Facebook, or save it to Pinterest for later!

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