A Chocolate Peanut Butter Cheesecake Cake combines the best of both worlds: rich chocolate cake layers with creamy peanut butter cheesecake layers, all topped off with decadent chocolate ganache. Here’s how you can make this indulgent dessert:
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Ingredients:
For the chocolate cake layers:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the peanut butter cheesecake layers:
- 16 oz (2 packages) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup heavy cream
For the chocolate ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions:
- Prepare the Chocolate Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
- Stir in the boiling water. The batter will be thin.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then remove from pans to wire racks to cool completely.
- Prepare the Peanut Butter Cheesecake Layers:
- Reduce the oven temperature to 325°F (160°C).
- In a large mixing bowl, beat the softened cream cheese and peanut butter until smooth and creamy.
- Add sugar and vanilla extract, and beat until well combined.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the heavy cream until smooth.
- Grease and line two 9-inch round cake pans with parchment paper.
- Divide the cheesecake batter evenly between the two pans.
- Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let cool completely in the pans. Once cooled, refrigerate for at least 4 hours or overnight to set.
- Assemble the Cake:
- Place one chocolate cake layer on a serving plate or cake stand.
- Carefully remove one cheesecake layer from the pan and place it on top of the chocolate cake layer.
- Top with the second chocolate cake layer, and then the second cheesecake layer.
- Chill the assembled cake in the refrigerator while you prepare the ganache.
- Make the Chocolate Ganache:
- In a small saucepan, heat the heavy cream until it just begins to boil.
- Remove from heat and pour over the chocolate chips in a heatproof bowl.
- Let sit for 1-2 minutes, then stir until smooth and glossy.
- Finish and Serve:
- Pour the chocolate ganache over the top of the chilled cake, allowing it to drip down the sides.
- Optionally, garnish with chopped peanuts or chocolate shavings.
- Chill the cake for at least 1 hour to set the ganache before serving.
Slice and enjoy this decadent Chocolate Peanut Butter Cheesecake Cake, a perfect treat for any occasion with its delightful combination of flavors and textures!