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Chocolate Peanut Butter Ooey Gooey Cake

This rich, velvety dessert combines chocolate cake with a creamy peanut butter layer, offering an irresistible ooey-gooey experience.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box chocolate cake mix rich and chocolatey
  • 1 large egg for binding the cake
  • 1/2 cup unsalted butter, melted adds moisture and richness
  • 1/2 cup water hydrates the cake
For the peanut butter layer
  • 1 (8 oz) package cream cheese, softened provides creaminess
  • 1 cup powdered sugar sweetens the mixture
  • 1 cup peanut butter nutty and creamy goodness
  • 1 large egg to enhance the peanut butter layer
  • 1 teaspoon vanilla extract a touch of aromatic sweetness
  • 1/2 cup heavy cream plus additional for topping, ensures a smooth topping
For the chocolate glaze
  • 1 cup semi-sweet chocolate chips for a decadent chocolate glaze
  • 1/2 cup heavy cream for glazing
Optional toppings
  • 1/4 cup chopped peanuts adds a crunchy topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the chocolate cake mix, 1 egg, melted butter, and water until well mixed.
  3. Pour the thick batter into a greased 9×13-inch baking dish, spreading it out evenly.
  4. Bake for 20-25 minutes.
Peanut Butter Layer
  1. In another bowl, beat together the softened cream cheese, powdered sugar, peanut butter, 1 egg, vanilla extract, and 1/2 cup of heavy cream until smooth and creamy.
Layering and Baking
  1. Once your first cake layer is baked, pour the peanut butter mixture over the warm chocolate cake.
  2. Bake again for another 25-30 minutes until it sets beautifully.
Chocolate Glaze
  1. Heat the remaining heavy cream in a saucepan over medium heat.
  2. Stir in the chocolate chips until melted into a silky glaze.
Finishing Touches
  1. Pour the chocolate mixture over the baked cake and spread it evenly.
  2. Sprinkle chopped peanuts on top if desired.
Chill and Serve
  1. Let your cake cool to room temperature, then refrigerate for at least 2 hours.
  2. Slice and serve with a smile.

Notes

Do not overmix the cake batter; a few lumps are okay. Let your eggs and cream cheese sit at room temperature for smoother texture. Consider adding a sprinkle of sea salt on the chocolate glaze.