Heavenly Chocolate Peanut Butter Ooey Gooey Cake
This dessert combines layers of rich chocolate cake with a creamy peanut butter filling, topped off with a smooth chocolate ganache, making it a perfect indulgence for chocolate and peanut butter lovers.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the Cake
- 1.5 cups 1 1/2 cups all-purpose flour for that perfect cake structure.
- 1 cups 1 cup granulated sugar to sweeten the cake just right.
- 0.5 cups 1/2 cup unsweetened cocoa powder adding deep chocolate flavor and aroma.
- 1.5 teaspoons 1 1/2 teaspoons baking powder for that fluffy lift.
- 0.5 teaspoons 1/2 teaspoon baking soda to enhance the leavening.
- 0.25 teaspoons 1/4 teaspoon salt to balance the sweetness.
- 0.5 cups 1/2 cup buttermilk creating a rich, moist cake texture.
- 0.5 cups 1/2 cup vegetable oil for added moisture and tenderness.
- 2 large 2 large eggs binding it all together with a lovely texture.
- 1 teaspoon 1 teaspoon vanilla extract for a warm, aromatic taste.
- 0.5 cups 1/2 cup boiling water to enhance the cocoa's richness.
For the Peanut Butter Filling
- 1 cups 1 cup creamy peanut butter the heart of our ooey-gooey filling.
- 1 cups 1 cup powdered sugar to sweeten our filling evenly.
- 0.5 cups 1/2 cup unsalted butter, softened for smoothness and creaminess.
- 0.5 cups 1/2 cup heavy cream to make the filling luscious and rich.
For the Chocolate Ganache
- 1 cups 1 cup heavy cream for our charming chocolate ganache.
- 1 cups 1 cup semi-sweet chocolate chips for that smooth, chocolatey topping.
- 1 tablespoon 1 tablespoon unsalted butter to give the ganache a glossy finish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine the wet ingredients: buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until blended.
- Gradually add the wet mixture to the dry ingredients and stir until smooth. Incorporate the boiling water.
Baking
- Pour the batter into the prepared cake pan and bake for 30-35 minutes. Check with a toothpick.
- Allow the cake to cool completely in the pan.
Filling Preparation
- Beat together the peanut butter, powdered sugar, unsalted butter, and heavy cream until smooth and creamy.
Ganache Preparation
- Heat heavy cream in a saucepan until it simmers. Add chocolate chips and butter, stir until smooth.
Assembling the Cake
- Spread the peanut butter filling over the top of the cooled cake.
- Pour the chocolate ganache over the filling, ensuring an even spread. Allow to set for about 30 minutes.
Notes
Make sure your ingredients are at room temperature for better mixing. You can use a square or rectangular pan for easier cutting. Optionally sprinkle sea salt on the ganache.