Chocolate peanut butter cake. This recipe is easy to make and so decadent, with layers of chocolate cake, peanut butter and chocolate ganache.
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Chocolate Peanut Butter Cake
My entire family loves chocolate. However, my brother is a chocolate peanut butter fanatic. So, since it was his birthday, while we were at the beach, I made a decadent chocolate peanut butter cake, just for him.
Not that we didn't all enjoy it. There were 13 of us, and by the next morning only two pieces were left, which were quickly eaten, so I guess they all liked it.
I made it in a glass baking pan, because that was available and easy to do in a beach rental home. You might even call it "semi-homemade" since it starts with a box cake mix
. To make the box cake extra moist I added a package of instant pudding.
The middle layer is a combination of peanut butter and confectioners sugar. I got this idea from buckeye cookies you often see at the holidays.
The top is a layer of chocolate ganache, made with chocolate chips and heavy cream. You could vary this layer by switching to dark chocolate, white or milk chocolate.
Before the ganache sets up add a few, (or many) mini chocolate peanut butter cups for added texture and yumminess.
Perfect for a birthday dinner, and pretty easy to make. Especially when you are not working in your own kitchen.
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Chocolate Peanut Butter Cake
Chocolate cake, peanut filling and chocolate ganache. Topped with mini peanut butter cups make for a decadent dessert.
Ingredients
- 1 box chocolate cake mix
- 1/2 cup oil
- 1 1/4 cup water
- 3 eggs (per package instructions), If your box mix says to use 2 eggs, I'd add a third to the mix.
- 1 package (3.9 oz) instant chocolate pudding mix
- 2 cups creamy peanut butter
- 2 cups confectioners sugar
- 4 tablespoons butter, melted
- 2 cups semi-sweet chocolate chips
- 1 pint heavy cream
- 1 8 oz. bag mini peanut butter cups
Instructions
- Butter a large sheet pan (9 x 13)
- Combine the cake mix with the eggs, water, oil, and instant pudding.
- Spread into baking dish and cook for 30-40 mins at 350 degrees. Set aside to cool.
- In a large mixing bowl combine peanut butter, sugar and butter.
- Once the sheet cake is cool, spread the peanut butter mixture over the top by dropping large spoonfuls all around, making it easier to spread evenly.
- Combine chocolate chips and heavy cream on medium heat in a saucepan. Cook, stirring constantly until the cream and chocolate are well combined.
- Pour chocolate ganache (chips & cream mixture) over the peanut butter later.
- Top with mini chocolate peanut butter cups.
- Set in refrigerator to set for 20 mins or more and serve.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 394Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 66mgSodium: 223mgCarbohydrates: 29gFiber: 2gSugar: 22gProtein: 7g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Pat Schwab
Patti, This cake looks so delicious. Thanks
Patti Estep
Hi Pat,
It's so yummy and easy too. I hope you try it.
Tina Liapis
Hi Pat,
The recipe doesn't specify how many eggs- should I just follow the recipe on the box for the cake mix?
Thanks,
Tina L
Patti Estep
Hi Tina,
You are correct. The box mix I used called for 3 eggs. I would also suggest that if you buy a mix which only calls for two eggs to add an additional egg. Thanks for pointing this issue out. I'll update the post for clarification.