Description
Indulge in a rich and decadent Chocolate Peanut Butter Ooey Gooey Cake that combines a moist German chocolate cake base with a creamy peanut butter and cream cheese filling. Finished with a luscious chocolate and peanut butter ganache topping, this dessert is perfect for peanut butter and chocolate lovers looking for a gooey, melt-in-your-mouth treat.
Ingredients
Scale
Chocolate Cake
- 2 sticks (226 g) butter, melted (divided into 1 stick for cake batter and 1 stick for filling)
- 1 package (15.25 oz) German chocolate cake mix
- 3 large eggs (divided – 1 egg for cake batter, 2 eggs for filling)
Filling
- 1 package (8 oz) cream cheese, softened
- 1 cup peanut butter
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Topping/Ganache
- ¾ cup semi-sweet chocolate chips
- ¼ cup peanut butter chips
- ½ cup creamy peanut butter
- ½ cup heavy cream
Instructions
- Preheat and Prepare Pan: Heat your oven to 350°F (177°C). Grease a 9×9-inch baking dish for a thicker cake or a 9×13-inch dish for a thinner version.
- Make Cake Batter: In a bowl, combine the German chocolate cake mix, 1 egg, and 1 stick (113g) of melted butter. Mix thoroughly until smooth. Pat this batter evenly into the prepared pan and set aside.
- Prepare Filling: Using a stand mixer with a paddle attachment or a hand mixer on medium speed, beat the softened cream cheese until smooth. Add the remaining 2 eggs and peanut butter, mixing well. Lower the speed and gradually add confectioners’ sugar, then slowly incorporate the remaining 1 stick (113g) of melted butter. Finally, add vanilla extract and continue mixing until the filling is silky smooth.
- Assemble and Bake: Pour the peanut butter cream cheese filling over the cake batter in the pan, spreading evenly. Bake in the preheated oven for 50 minutes. The center should remain slightly gooey when done to keep the ooziness. Once baked, allow the cake to cool partially on a wire rack.
- Prepare Ganache Topping: In a bowl, combine semi-sweet chocolate chips, peanut butter chips, and ½ cup creamy peanut butter. Heat the heavy cream on the stove or microwave until it begins to simmer (about 1-2 minutes). Pour the hot cream over the chocolate and peanut butter mixture.
- Combine Ganache: Stir gently but continuously until all the chocolate and peanut butter morsels have melted into a smooth, glossy ganache.
- Finish Cake: Pour the ganache evenly over the warm baked cake. Let the cake sit at room temperature for about one hour to allow the ganache to set properly before cutting and serving.
- Storage: Refrigerate any leftovers to keep the cake fresh and maintain its texture.
Notes
- Use a 9×9-inch pan for a thick cake or a 9×13-inch pan for a thinner layer.
- Do not overbake; the center should remain slightly gooey for ooey gooey texture.
- Let the ganache set at room temperature for about an hour before serving for best texture.
- Store leftovers covered in the refrigerator and reheat gently before serving if desired.
- You can substitute creamy peanut butter with natural peanut butter if preferred.
