Chocolate Peanut Butter Cheesecake Cake

Chocolate Peanut Butter Cheesecake Cake 🍰

Ingredients:

• For the Chocolate Cake Layers:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup boiling water

• For the Peanut Butter Cheesecake Filling:

• 24 oz (three 8 oz packages) cream cheese, softened
• 1 cup granulated sugar
• 1 cup creamy peanut butter
• 3 large eggs
• 1 tsp vanilla extract

• For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

Make the Chocolate Cake Layers:

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes, until well combined.

Reduce the mixer speed to low and carefully add the boiling water to the batter. Mix until smooth; the batter will be thin.

Divide the batter evenly between the prepared cake pans.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.

Make the Peanut Butter Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth.

Add the creamy peanut butter and mix until well combined.

Add the eggs, one at a time, mixing well after each addition.

Mix in the vanilla extract until smooth and creamy.

Assemble the Cake:

Place one chocolate cake layer on a serving plate or cake stand.

Spread the peanut butter cheesecake filling evenly over the top of the first cake layer.

Carefully place the second cake layer on top of the cheesecake filling.

Make the Chocolate Ganache:

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.

Add the semi-sweet chocolate chips to the hot cream and let it sit for 2-3 minutes without stirring.

Stir the chocolate and cream together until smooth and glossy. Let the ganache cool for about 10-15 minutes until slightly thickened but still pourable.

Finish the Cake:

Pour the slightly cooled chocolate ganache over the top of the assembled cake, allowing it to drip down the sides.

Refrigerate the cake for another 15-20 minutes to set the ganache.

Serve:

Slice and serve the Chocolate Peanut Butter Cheesecake Cake chilled or at room temperature. Enjoy the decadent layers of chocolate cake, creamy peanut butter cheesecake, and rich chocolate ganache!

Yield:

This recipe makes one 9-inch Chocolate Peanut Butter Cheesecake Cake, serving about 12-16 people, depending on slice size.

Indulge in the irresistible combination of chocolate and peanut butter cheesecake in this show-stopping dessert!