Chocolate Peanut Butter Ooey Gooey Cake
Creamy, rich, and irresistibly ooey — this Chocolate Peanut Butter Ooey Gooey Cake is comfort dessert at its finest.
Servings: 12 servings
Equipment
- Mixing Bowl
- Baking Dish
- Saucepan
Ingredients
Ingredients
- 226 g Unsalted Butter, melted and divided (1 stick for cake base, 1 stick for filling)
- 15.25 oz German Chocolate Cake Mix
- 3 large Eggs (1 for the base, 2 for the filling, room temperature)
- 8 oz Cream Cheese, softened (to room temperature)
- 1 cup Creamy Peanut Butter (smooth, room temperature)
- 2 cups Confectioners’ Sugar (sifted if lumpy)
- 1 teaspoon Vanilla Extract
- 3/4 cup Semi-Sweet Chocolate Chips
- 1/4 cup Peanut Butter Chips
- 1/2 cup Creamy Peanut Butter (for the ganache; smooth)
- 1/2 cup Heavy Cream
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish (or a 9×13-inch for thinner slices) with butter or nonstick spray. Line with parchment if you like easier removal.
- In a medium bowl, combine the German chocolate cake mix, 1 large egg, and 1 stick (113 g) of melted butter. Stir until well combined; the mixture will be thick and slightly crumbly.
- Press the chocolate mixture evenly into the bottom of the prepared pan using the back of a spoon or your fingertips to form a compact base.
- In a clean mixing bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer on low speed.
- Add the remaining 2 large eggs and 1 cup creamy peanut butter to the cream cheese. Mix until fully combined and smooth.
- Gradually add the 2 cups confectioners’ sugar, beating between additions until the filling is silky and lump-free.
- Add the remaining stick (113 g) of melted butter and 1 teaspoon vanilla extract. Mix until the filling is creamy and spreadable.
- Pour the peanut butter cream cheese mixture evenly over the pressed cake base, smoothing the top with a spatula.
- Bake for about 50 minutes, or until the edges are set and the center is slightly jiggly — do not overbake, as you want that gooey texture.
- Remove from oven and let the cake cool partially on a wire rack while you prepare the ganache.
- Place 3/4 cup semi-sweet chocolate chips, 1/4 cup peanut butter chips, and 1/2 cup creamy peanut butter into a heatproof bowl.
- Heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer (small bubbles around the edge). Immediately pour the hot cream over the chips and peanut butter.
- Let sit undisturbed for 1–2 minutes, then stir gently until the mixture becomes smooth and glossy.
- Pour the ganache evenly over the warm cake, spreading it to the edges.
- Let the cake sit at room temperature for about 1 hour, or until the ganache sets slightly. Slice into squares and serve warm or at room temperature.
Notes
Store leftovers covered in an airtight container for up to 4 days in the refrigerator. For freezing, wrap individual squares tightly in plastic wrap and place in a freezer-safe container for up to 3 months.