Gooey Chocolate Peanut Butter (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
1 teaspoon of vanilla extract
02 -
113 g of melted butter (1 stick)
03 -
2 cups powdered sugar
04 -
8 oz of softened cream cheese
05 -
1 cup peanut butter, smooth
06 -
15.25 oz box of German chocolate cake mix
07 -
Three eggs, separated
→ Topping
08 -
½ cup heavy cream
09 -
¼ cup peanut butter chips
10 -
¾ cup chocolate chips, semi-sweet
11 -
½ cup smooth peanut butter
# Instructions:
01 -
Heat up the oven to 350°F (177°C). Get either a 9×9-inch or 9×13-inch pan ready, depending on how thick or thin the cake should be.
02 -
Stir together the cake mix, a single egg (keep the other two eggs for later), and 113 g (1 stick) of melted butter. Press evenly into your prepared pan. Put aside for now.
03 -
Use a hand or stand mixer to beat the cream cheese until it's creamy. Add the last two eggs and smooth peanut butter, mixing them in gently.
04 -
Turn down the mixer speed and carefully add the powdered sugar in steps. Slowly pour in another melted stick of butter (113 g), then mix in the vanilla extract. Stir until silky and lump-free.
05 -
Pour the creamy layer over the base in the pan. Bake for about 50 minutes, leaving the center slightly soft and gooey. Be careful not to overdo it.
06 -
Let the cake chill for a bit on a wire rack while you prepare the ganache topping.