This Chocolate Peanut Butter Ooey Gooey Cake is one of those recipes that brings back fond memories for me. I remember my grandmother making a similar cake during our family gatherings. The kitchen would be filled with the aroma of chocolate and peanut butter, drawing everyone in for a taste even before it was fully set. It’s a recipe that’s not just a crowd-pleaser but also a conversation starter.
One of the great things about this recipe is its versatility. If you prefer a thicker cake, use a 9×9-inch baking dish; for a thinner, more bar-like dessert, a 9×13-inch dish works perfectly. The combination of a German chocolate cake base with a creamy peanut butter filling topped with a rich ganache makes this cake decadent and satisfying. I love adding extra peanut butter chips to the ganache for an added layer of flavor. You can even experiment with different types of chocolate chips or add a sprinkle of sea salt on top for a sweet and salty twist.
This recipe is straightforward enough for a weeknight treat but impressive enough for a special occasion. The ooey-gooey center is sure to be a hit with kids and adults alike. If you’re looking for a dessert that’s easy to make but tastes like you spent hours in the kitchen, this Chocolate Peanut Butter Ooey Gooey Cake is the perfect choice. Enjoy it with a glass of milk or a scoop of vanilla ice cream for an extra indulgent experience.
Preparing Chocolate Peanut Butter Ooey Gooey Cake
Ingredients
- 1 cup creamy peanut butter
- 8 ounces softened cream cheese
- 1 teaspoon extract of vanilla
- ½ cup heavy whipping cream
- 15.25-ounce package German chocolate cake mix
- 2 sticks melted butter
- ¾ cup semi-sweet chocolate morsels
- ¼ cup peanut butter morsels
- ½ cup smooth peanut butter
- 2 cups powdered sugar
- 3 large eggs, separated
Directions
- Heat your oven to 350°F and prepare a 9×9-inch baking dish for a thicker cake or a 9×13-inch dish for a thinner cake.
- Combine the cake mix, one egg, and 1 stick (½ cup) melted butter in a bowl. Press this mixture into the prepared dish and set it aside.
- In a stand mixer with a paddle attachment, beat the softened cream cheese until smooth. Add the remaining two eggs and the creamy peanut butter, mixing until combined.
- Lower the mixer speed and gradually add the powdered sugar. Slowly incorporate the remaining stick of melted butter. Add the vanilla extract and mix until smooth.
- Pour this filling over the pressed cake mixture in the pan. Bake for 50 minutes, making sure the center stays slightly gooey. Let the cake cool slightly on a wire rack while you prepare the ganache.
- Combine the semi-sweet chocolate chips, peanut butter chips, and smooth peanut butter in a bowl.
- Heat the heavy whipping cream on the stove or in a microwave until it begins to simmer (about 1-2 minutes).
- Pour the hot cream over the chocolate chips, peanut butter chips, and smooth peanut butter. Stir gently until the mixture is melted and smooth.
- Spread the ganache over the baked cake and let it rest at room temperature for about an hour before slicing and serving. Store any leftovers in the refrigerator.
FAQs:
Can I use a different type of cake mix instead of German chocolate?
Yes, you can use other types of cake mix such as devil’s food or classic chocolate. However, the flavor profile might be slightly different, but it will still be delicious.
What can I substitute for peanut butter chips?
If you don’t have peanut butter chips, you can substitute with additional chocolate chips or even butterscotch chips for a different flavor twist.
How do I know when the cake is done baking?
The cake is done when the edges are set, and the center is slightly gooey. Be careful not to overbake, as the gooey center is a key feature of this cake.
Can I make this cake in advance?
Yes, you can make the cake a day ahead. Store it in the refrigerator and bring it to room temperature before serving for the best texture and flavor.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator. The cake will keep for up to 5 days. You can also freeze it for longer storage, just make sure to thaw it in the fridge before serving.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer can be used. It may take a bit more time and effort to achieve the same smooth consistency, but it will work just fine.
Chocolate Peanut Butter Ooey Gooey Cake
Ingredients
- 1 cup peanut butter
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 2 sticks 226 g butter, melted
- 1 package 8-ounce cream cheese, softened
- 3 large eggs divided
- ¾ cup semi-sweet chocolate chips
- ¼ cup peanut butter chips
- ½ cup creamy peanut butter
- ½ cup heavy cream
- 1 package 15.25 ounce German chocolate cake mix
Instructions
CHOCOLATE CAKE
- Preheat your oven to 350°F and prepare a 9x9-inch baking dish for a thick cake or a 9x13-inch dish for a thinner cake.
- Mix the cake mix, 1 egg, and 1 stick of melted butter (1/2 cup) until well combined. Press this mixture into the prepared pan and set aside.
- In a stand mixer with a paddle attachment, beat the cream cheese until smooth. Add the remaining 2 eggs and the peanut butter, mixing well.
- Reduce the mixer speed and gradually add the confectioners' sugar. Slowly pour in the remaining 1 stick of melted butter. Add the vanilla and mix until the filling is smooth.
- Pour the filling over the cake batter in the pan. Bake for 50 minutes, ensuring the center remains slightly gooey. Allow the cake to partially cool on a wire rack while you prepare the ganache.
TOPPING
- Combine 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 until it simmers (1-2 minutes).
- Pour the hot cream over the chocolate chips, peanut butter chips, and peanut butter. Stir gently until everything is melted and well combined.
- Pour the ganache over the baked cake and let it sit at room temperature for about an hour before cutting and serving. Store leftovers in the refrigerator.
