Description
Indulge in the ultimate chocolate and peanut butter experience with this decadent layer cake. Featuring moist chocolate fudge sponge cake sandwiched with a silky, velvety peanut butter cheesecake filling and studded with mini peanut butter cups, this dessert is a true showstopper. Finished with a luscious chocolate ganache, it is the perfect treat for chocolate lovers seeking a sophisticated bakery-style dessert at home.
Ingredients
1 box (15.25oz) chocolate fudge cake mix
12 oz cream cheese, room temperature
1.5 cups creamy peanut butter
1.5 cups powdered sugar, sifted
1.5 cups heavy whipping cream, cold
1 tsp vanilla extract
1 tbsp unflavored gelatin dissolved in 2 tbsp water
8 oz mini peanut butter cups
6 oz chocolate (milk and semi-sweet mix)
Instructions
Preheat oven to 350°F and grease two 8-inch cake pans.
Prepare the chocolate cake mix according to package directions and bake for 30-35 minutes.
Allow cakes to cool completely on wire racks and trim the tops to be flat.
Whip the heavy cream with vanilla and 6 tablespoons of powdered sugar until firm peaks form.
Dissolve gelatin in cold water, let bloom, then melt over low heat.
Beat cream cheese and peanut butter until smooth, gradually adding remaining sugar, then fold in the whipped cream.
Mix the melted gelatin into a portion of the filling.
Spread the gelatin-stabilized filling onto the first cake layer and top with mini peanut butter cups.
Place the second cake layer on top and chill for at least 2 hours.
Frost the exterior with reserved filling and finish by drizzling with melted chocolate ganache.
Notes
Ensure the cream cheese is at room temperature to avoid lumps in the filling. The cake keeps well in the refrigerator for up to 3 days, making it perfect for preparing ahead of time.
- Prep Time: 45
- Cook Time: 35
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American