Ingredients
CHOCOLATE 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
TOPPING
- ¾ cup semi-sweet chocolate chips
- ¼ cup peanut butter chips
- ½ cup creamy peanut butter
- ½ cup heavy cream
Instructions
CHOCOLATE CAKE
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Heat oven to 350°F and prepare a 9×9-inch baking dish or thick cake OR a 9×13 for thinner cake.
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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.
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Pat the mixture into prepared pan and set aside.
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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.
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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.
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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.
TOPPING
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Place the chocolate chips, peanut butter chips, and peanut butter in a bowl and set aside.
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Heat the cream on the stove (or in a microwave) and simmer on medium-low for 1-2 minutes.
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Pour the hot cream on top of the chocolate chips, peanut butter chips, and peanut butter.
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Stir gently to combine and keep stirring until all morsels are melted.
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Pour the ganache over the baked chocolate cake and let sit at room temperature for about an hour before cutting and serving.
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Refrigerate leftovers.