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This chocolate peanut butter ooey gooey cake transforms two beloved flavors into an irresistible dessert that walks the line between cake and gooey cookie bar. The fudgy chocolate base gets topped with a creamy peanut butter layer that stays slightly molten in the middle—making it the ultimate indulgence for serious dessert lovers.
I first made this for my son's birthday when he requested something with both chocolate and peanut butter. The look on his face when he took that first bite—eyes closed, slight smile—told me this recipe would become part of our family's dessert rotation forever.
Ingredients
- German chocolate cake mix: Forms the foundation with its rich cocoa notes
- Cream cheese: Creates that unmistakable tangy smoothness in the filling
- Peanut butter: Delivers the nutty richness that pairs perfectly with chocolate
- Confectioners' sugar: Provides sweetness while maintaining that gooey texture
- Eggs: Bind everything together while helping create distinct textural layers
- Butter: Enriches both the base and filling with necessary fat for proper texture
- Vanilla extract: Adds depth and rounds out the sweetness
- Chocolate chips and peanut butter chips: Create an irresistible ganache topping
- Heavy cream: Helps create a silky smooth ganache that sets just right
Step-by-Step Instructions
- Prepare The Base:
- Mix the German chocolate cake mix with just one egg and half the melted butter until combined. The mixture will be thick and somewhat dry compared to normal cake batter. This dense base provides the perfect foundation to support the gooey layer. Press firmly and evenly into your prepared pan to create a uniform layer.
- Create The Filling:
- Beat cream cheese until absolutely smooth before adding any other ingredients. This prevents lumps in your filling. Incorporate the remaining two eggs and peanut butter until fully blended. The mixture should be silky smooth at this stage. When adding confectioners' sugar, start mixer on low to avoid a powdery explosion before gradually increasing speed. The remaining melted butter and vanilla get mixed in until you have a pourable consistency that resembles thick pancake batter.
- Layer And Bake:
- Pour the peanut butter filling evenly over the chocolate base, making sure it spreads to all corners. The magic happens during baking—the filling will puff slightly while remaining gooey in the center. Watch carefully as overbaking will result in a cake-like rather than gooey texture. Look for set edges but a slight jiggle in the center when you gently shake the pan after about 45 minutes, then check every few minutes.
- Prepare The Ganache:
- While the cake is cooling slightly, combine chocolate chips, peanut butter chips, peanut butter, and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth and pourable. This ganache will initially be warm and runny, but will set to a fudge-like consistency as it cools.
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The peanut butter layer is truly what makes this dessert special. I remember watching my sister in law take her first bite and immediately asking for the recipe. She claimed it was better than any restaurant dessert she had tried, which remains my favorite compliment about this indulgent cake.
Texture Variations
The baking time directly impacts the final texture of this cake. For an extremely gooey center that practically oozes when cut, reduce baking time by about 5 minutes from what the recipe suggests. The edges will still set properly, but the center will remain quite soft. Conversely, adding 5 minutes creates a more set center while still maintaining moisture throughout. This versatility means you can customize the texture based on your preference or serving situation.
Storage Solutions
This cake actually improves with a day of rest in the refrigerator, as the flavors meld and the texture becomes even more fudge-like. Store covered in the refrigerator for up to 5 days. For longer storage, cut into individual portions and freeze wrapped in plastic and foil for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature to serve. The cake tastes best when slightly warmed—microwave individual slices for 15-20 seconds before serving.
Serving Suggestions
Transform this already decadent cake into an over-the-top dessert by serving warm slices with a scoop of vanilla ice cream. The contrast between the warm, gooey cake and cold ice cream creates an irresistible temperature play. For a simpler approach, dust with additional confectioners' sugar just before serving, or drizzle with warm peanut butter for an extra nutty punch. Cut into small squares for a dessert buffet where guests can try multiple treats without commitment.
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Serve this cake slightly warm with your favorite topping to unlock its full potential!
Frequently Asked Questions
- → Can I use a different type of cake mix?
Yes, you can experiment with other cake mixes, but German chocolate cake mix complements the peanut butter filling best.
- → What if I don't have peanut butter chips?
You can skip the peanut butter chips or replace them with additional semi-sweet chocolate chips for a richer chocolate flavor.
- → Can I make this cake ahead of time?
Absolutely! This cake can be baked and stored in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best texture.
- → How do I know when the cake is done?
The edges should be set, but the center should still have a gooey texture. Avoid overbaking to maintain the signature consistency.
- → Can I freeze this cake?
Yes, the cake can be frozen. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator and bring to room temperature before serving.