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Chocolate Peanut Butter Ooey Gooey Cake is a decadent dessert that combines the richness of chocolate with the creamy, salty goodness of peanut butter. It’s a fudgy, gooey, and irresistible treat, perfect for anyone who loves these two flavors together. Here’s how you can make it:
Chocolate Peanut Butter Ooey Gooey Cake Recipe
Ingredients:
For the Cake Layer:
- 1 box (15.25 oz) chocolate cake mix (or brownie mix for a thicker, more brownie-like texture)
- 1/4 cup melted butter
- 1 egg
- 1/2 cup water
For the Peanut Butter Layer:
- 1/2 cup peanut butter (creamy or chunky, depending on your preference)
- 1 cup powdered sugar
- 1/2 cup cream cheese, softened (important for the creamy texture)
- 1 tsp vanilla extract
For the Gooey Chocolate Layer:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
2. Make the Cake Layer:
- In a medium bowl, combine the chocolate cake mix, melted butter, egg, and water. Stir until just combined.
- Pour the cake batter into the prepared baking pan, spreading it evenly over the bottom.
3. Make the Peanut Butter Layer:
- In another bowl, mix together the peanut butter, powdered sugar, cream cheese, and vanilla extract. You can use a hand mixer or just stir it together with a spoon until smooth and creamy.
- Spread this peanut butter mixture evenly over the chocolate cake batter. It doesn’t need to be perfectly smooth—it’s okay if it’s a little lumpy or swirled.
4. Bake the Cake:
- Place the pan in the oven and bake for 30-35 minutes, or until the cake is set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
- The top should look slightly cracked, and the cake should be firm around the edges with a gooey center.
5. Make the Gooey Chocolate Topping:
- While the cake is baking, make the chocolate topping. In a microwave-safe bowl, combine the chocolate chips and heavy cream.
- Microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth.
- Once the cake is done baking, pour the melted chocolate mixture over the top of the cake, spreading it evenly to cover the surface.
6. Cool and Serve:
- Let the cake cool for about 20–30 minutes before slicing into it. The cake will be ooey, gooey, and rich, with layers of chocolate and peanut butter that melt in your mouth.
- Serve warm or at room temperature. It’s perfect on its own or with a scoop of vanilla ice cream for extra indulgence!
Tips for Perfect Chocolate Peanut Butter Ooey Gooey Cake:
- Cake Texture: If you prefer a thicker, fudgier texture, use a brownie mix instead of cake mix. It will give you a more dense base.
- Peanut Butter Swirl: If you want a little extra flair, you can swirl the peanut butter layer into the chocolate cake batter before baking it, for a marbled effect.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3–4 days. You can also refrigerate it for a firmer texture, which makes it easier to cut into neat squares.
- Toppings: Consider topping with chopped peanuts, whipped cream, or a drizzle of caramel sauce for extra flavor and texture.
This Chocolate Peanut Butter Ooey Gooey Cake is a total crowd-pleaser and will satisfy all your chocolate-peanut butter cravings in one go!
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