Chocolate Peanut Butter Ooey Gooey Cake takes my Chocolate Ooey Gooey Cake to a new level–a peanut butter level! With a layer of peanut butter in the cake as well as a chocolate peanut butter ganache, this cake will be your new favorite variety of my Ooey Gooey Cakes!
Chocolate Peanut Butter Ooey Gooey Cake
I could not have been more excited to make this cake. It combines two of my favorite things… chocolate ooey gooey cake and chocolate peanut butter ganache. I use 4 ingredients in my chocolate pb ganache to make sure it is loaded with peanut butter flavor, and it does not disappoint!
Chocolate Peanut Butter Ooey Gooey Cake Recipe
There are two important parts to this recipe–the chocolate peanut butter cake and the ganache.
Cake Ingredients (full recipe below)
- German chocolate cake mix
- Eggs—Out of eggs? No problem. Try one of my Egg Substitutes for this recipe!
- Cream cheese
- Peanut butter
- Confectioners’ sugar
- Chocolate chips
- Peanut butter chips
- Peanut butter
- Heavy cream
How to Make Chocolate Peanut Butter Ooey Gooey Cake
In my other ooey gooey cake recipes, I used a 9×13-inch pan, but in this case, I preferred the 8×8-inch baking dish. HOWEVER, readers have let me know that it was a bit small and they preferred the 9×13.
Traditionally, ooey gooey cakes were a mistake made by John Hoffman because he used the wrong proportions of two important ingredients–flour and sugar. Using too little flour caused the cake to be flat, which is how they now turn out (on purpose). My point is that in using an 8×8-inch baking dish the cake does come out a little less flat than my other ooey gooey cakes, which is totally okay with me! Once you have the cake made, let it cool while you make the ganache. Yes, more peanut butter!
How to Make Chocolate Peanut Butter Ganache
Making ganache is so easy and it adds so much more sweetness to your desserts!
- Place the chocolate chips, peanut butter chips, and peanut butter in a bowl and set it aside.
- Heat the cream on the stove and bring to a simmer for 1-2 minutes.
- Remove pan from the stove and pour the hot cream on top of the chips and peanut butter mixture.
- Stir gently to combine and keep stirring until all morsels are melted.
Once the ganache is made and the cake has cooled to room temperature, pour the ganache over the cake and let it set at room temperature. It will remain wet and not harden completely.
Looking for More Ooey Gooey Desserts?
Enjoying a rich, chocolate, ooey-gooey cake has never been easier! With the added peanut butter, it takes it to the next level!
- 2 sticks (226g) butter, melted
- 1 package (15.25 ounce) German chocolate cake mix
- 3 large eggs, one egg for bottom cake layer THEN two eggs for filling layer
- 1 package (8-ounce) cream cheese, softened
- 1 cup peanut butter
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup peanut butter chips
- 1/2 cup creamy peanut butter
- 1/2 cup heavy cream
Heat oven to 350°F and prepare an 8x8-inch baking dish. (Some readers prefer 9x13 for this recipe!)
Combine the cake mix, 1 egg (you will use the other two eggs elsewhere), and 1 stick melted butter (1/2 cup or 113g), and stir until well blended.
Pat the mixture into prepared pan and set aside.
In a stand mixer on medium speed (or using a hand-held mixer), beat the cream cheese until smooth. Add the remaining 2 eggs and the peanut butter.
Lower the speed of the mixer and add the confectioners' sugar. Slowly add the remaining 1 stick (1/2 cup) of melted butter. Add vanilla and continue to beat the mixture until smooth.
Pour filling over cake mixture in pan. Bake for 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack while you prepare the ganache.
Place the chocolate chips, peanut butter chips, and peanut butter in a bowl and set aside.
Heat the cream on the stove and bring to a simmer for 1-2 minutes.
Remove pan from the stove and pour the hot cream on top of the chocolate chips, peanut butter chips, and peanut butter.
Stir gently to combine and keep stirring until all morsels are melted.
Pour the ganache over the chocolate cake and let sit at room temperature for about an hour before cutting and serving.