Chocolate Peanut Butter Ooey Gooey Cake

filed under: Cakes · Dessert on January 22, 2020

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 with Fork Resting on White Plate

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)

  • Butter
  • German chocolate cake mix
  • EggsOut of eggs? No problem. Try one of my Egg Substitutes for this recipe!
  • Cream cheese
  • Peanut butter
  • Confectioners’ sugar
  • Vanilla

Ganache Ingredients

  • Chocolate chips
  • Peanut butter chips
  • Peanut butter
  • Heavy cream

Spreading Peanut Butter Over Chocolate Cake Mix

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!

Piece of Chocolate Peanut Butter Ooey Gooey Cake on a White Plate with Fork

How to Make Chocolate Peanut Butter Ganache

Making ganache is so easy and it adds so much more sweetness to your desserts!

  1. Place the chocolate chips, peanut butter chips, and peanut butter in a bowl and set it aside.
  2. Heat the cream on the stove and bring to a simmer for 1-2 minutes.
  3. Remove pan from the stove and pour the hot cream on top of the chips and peanut butter mixture.
  4. 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.

Fork Taking Piece from Chocolate Peanut Butter Ooey Gooey Cake

Looking for More Ooey Gooey Desserts?

Chocolate Ooey Gooey Cake

Ooey Gooey Pecan Pie Brownies

Ooey Gooey Butter Cookies

Strawberry Ooey Gooey Cake

4.86 from 14 votes
Chocolate Peanut Butter Ooey Gooey Cake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Enjoying a rich, chocolate, ooey-gooey cake has never been easier! With the added peanut butter, it takes it to the next level!

Course: Dessert
Cuisine: American
Keyword: Chocolate Ooey Gooey Cake, Chocolate Peanut Butter Ooey Gooey Cake
Servings: 12
Calories: 644 kcal
Author: Amanda Rettke-iambaker.net
Ingredients
CHOCOLATE CAKE
  • 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
TOPPING
  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup peanut butter chips
  • 1/2 cup creamy peanut butter
  • 1/2 cup heavy cream
Instructions
CHOCOLATE CAKE
  1. Heat oven to 350°F and prepare an 8x8-inch baking dish. (Some readers prefer 9x13 for this recipe!)

  2. 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.
  3. Pat the mixture into prepared pan and set aside.
  4. 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.

  5. 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.

  6. 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.

TOPPING
  1. Place the chocolate chips, peanut butter chips, and peanut butter in a bowl and set aside.

  2. Heat the cream on the stove and bring to a simmer for 1-2 minutes.

  3. Remove pan from the stove and pour the hot cream on top of the chocolate chips, peanut butter chips, and peanut butter.

  4. Stir gently to combine and keep stirring until all morsels are melted.

  5. Pour the ganache over the chocolate cake and let sit at room temperature for about an hour before cutting and serving.

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Comments

  • Sabrina k Griffin says:

    I dont have peanut butter chips.. can I double the peanut butter in place?(for the ganache)

    • Amanda Rettke says:

      Yes. 🙂

  • Kim says:

    Can u substitute the heavy cream with something else

  • Pam says:

    Another great recipe! This looks wonderful. Can’t wait to make it. Thanks for continuing to give us awesome recipes ❤️❤️

  • Kathy Lyford says:

    Can you tell me please in what way an ooey gooey cake differs from brownies? They seem so similar. I’ve been searching for years for a brownie recipe with a hint of peanut butter, such as those served in my elementary school cafeteria. Thank you!

  • Diane Garland says:

    Looks so good love oogey gouey thanks for posting

  • Ivadelle says:

    I made this recipe and nowhere does it say how to prepare the pan. I’ve just taken it out of the oven, and now see I would’ve put parchment paper under it….I’m never going to get the ganche on it.

  • Carla Merrigan says:

    Hi Amanda, this recipe sounds amazing. Could you recommend a chocolate cake mix I can make up, as in Ireland I’m not aware of a German chocolate cake mix to buy?
    Looking forward to hearing from you 💕

  • Lisa Ellis says:

    My family is obsessed with this yummy peanut butter chocolate cake. They are already talking about making it again. Thanks for the delicious recipe but we’re all going need our big girl pants.

  • Cyndee says:

    50 minutes for a 9×13 pan is definitely too long. Mine got all dark around the edges. Hope it still tastes good!!!

  • Momma R says:

    Sure wish you would show a video along with this.

  • Courtney says:

    After cooling in the fridge for the hour at the end, should this be refrigerated or left out?

    • Elizabeth Keeney says:

      Hi, Courtney! I work with iambaker and am happy to help with questions. Since the topping contains cream, be sure to store the leftovers in the refrigerator. Have a great day!

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