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Chocolate Peanut Butter Ooey Gooey Cake

A decadent, rich layered dessert featuring a fudgy chocolate brownie base, a gooey peanut butter cheesecake center, and a glossy chocolate ganache topping.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Base
  • 1 box chocolate cake mix Devil's Food or similar
  • 0.5 cup unsalted butter melted
  • 1 egg large
Gooey PB Filling
  • 8 oz cream cheese softened
  • 1 cup creamy peanut butter
  • 3 cups powdered sugar
  • 0.25 cup unsalted butter melted
  • 2 eggs beaten
  • 1 tsp vanilla extract
Topping
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy whipping cream
  • 0.5 cup chopped peanuts or PB chips

Equipment

  • 9x13 Baking Pan
  • Electric Mixer
  • Mixing bowls
  • Saucepan

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, mix chocolate cake mix, 1/2 cup melted butter, and 1 egg until a dough forms. Press into the bottom of the pan.
  3. Beat cream cheese and peanut butter until smooth. Add powdered sugar, 1/4 cup melted butter, 2 eggs, and vanilla. Beat until smooth.
  4. Pour peanut butter mixture over the chocolate base and spread evenly.
  5. Bake for 40-45 minutes. The center should still be slightly jiggly. Do not overbake.
  6. Cool completely. Meanwhile, heat heavy cream and pour over chocolate chips. Let sit for 3 minutes, then whisk to make ganache.
  7. Pour ganache over the cooled cake and top with chopped peanuts. Let set before slicing.

Notes

Use commercial peanut butter (like Jif/Skippy) for the best texture; natural peanut butter may separate.