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 cake and chocolate peanut butter ganache. I use 4 ingredients in my chocolate peanut butter 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.
How to Make Ooey Gooey Cake
In my other ooey-gooey cake recipes, I used a 9×13-inch pan, but in this case, I preferred the 9×9-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 a 9×9-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!
Ooey Gooey Desserts
Chocolate Peanut Butter Ooey Gooey Cake
- 2 sticks (226 g) butter, melted
- 1 package (15.25 ounce) German chocolate cake mix
- 3 large eggs, Divided -one egg for the bottom cake layer and two eggs for filling layer
- 1 package (8-ounce) cream cheese, softened
- 1 cup peanut butter
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips
- ¼ cup peanut butter chips
- ½ cup creamy peanut butter
- ½ cup heavy cream
- Heat oven to 350°F and prepare a 9×9-inch baking dish or thick cake OR a 9×13 for thinner cake.
- 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 mix well.
- Pat the mixture into prepared pan and set aside.
- In a stand mixer with a paddle attachment 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 batter in the 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 (or in a microwave) and simmer on medium-low for 1-2 minutes.
- 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 baked chocolate cake and let sit at room temperature for about an hour before cutting and serving.
- Refrigerate leftovers.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I would like to make this in a bundt cake pan. Do you see a problem with that?
I haven’t tested that so can’t predict any issues that may come up.
Can you bake this cake a day ahead of time?
It has a print button but when you tap it nothing happens
I’m all about chocolate and peanut butter but this recipe was a little too rich for me and my family. If you decide to try making this I would suggest using the larger pan so they are a little thinner and easier to cut. The flavors are crazy good but very decadent and rich. If that’s what your after then give this recipe a try!