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Heavenly Chocolate Peanut Butter Ooey Gooey Cake Recipe

  • Author: Chef Mia

Description

Welcome, chocolate and peanut butter enthusiasts! If you’re looking for a dessert that combines the rich indulgence of chocolate with the creamy, nutty goodness of peanut butter, you’ve found the perfect recipe. ThisHeavenly Chocolate Peanut Butter Ooey Gooey Cakeis an absolute must-try. Packed with layers of decadent flavors, it’s a dream come true for dessert lovers who crave a little extra sweetness. Whether you’re hosting a gathering or enjoying a cozy night at home, this gooey delight will satisfy any sweet tooth. Ready to dive in?

Ingredients

  • Substitution Tips: If you prefer a dairy-free option, substitute the butter with plant-based alternatives, use dairy-free chocolate chips, and replace heavy cream with coconut cream. For a gluten-free version, swap the all-purpose flour with a gluten-free blend.

Instructions

  1. Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Properly preparing your pans ensures the cakes will release effortlessly once baked.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside. This helps to distribute the dry ingredients evenly for a consistent batter.
  3. In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture turns light and fluffy. This step is crucial for incorporating air into the batter, leading to a lighter cake.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for a burst of flavor.
  5. Alternately add the dry flour mixture and buttermilk to the creamed butter, beginning and ending with the dry ingredients. Mix until just combined—overmixing can result in a denser cake.
  6. Slowly pour in the hot water while stirring. This will create a smoother batter, giving the cake its soft, moist texture.
  7. Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  8. In a medium bowl, beat the creamy peanut butter, powdered sugar, and heavy cream until the mixture is fluffy and smooth. This filling will be the perfect layer between the moist cake layers.
  9. Place one cake layer on a serving plate. Spread a generous amount of the peanut butter filling over the top. Repeat with the remaining layers, ending with the top cake layer.
  10. In a small saucepan, melt the chocolate chips with the heavy cream over low heat, stirring constantly until smooth. Pour this luscious ganache over the top of the assembled cake, letting it drip down the sides for a dramatic effect.
  11. Sprinkle the top of the cake with peanut butter chips and chopped peanuts. This adds a crunchy texture to the smooth and gooey cake.

Notes

Room Temperature Ingredients: Use room-temperature butter and eggs for a smoother batter that incorporates more evenly.
Consistency is Key: Make sure not to overmix the batter; mix until ingredients are just combined to avoid a dense cake.
Hot Water Trick: Adding hot water to the batter makes it thinner, resulting in a moist and tender texture after baking.

Find it online: https://exorecipes.com/heavenly-chocolate-peanut-butter-ooey-gooey-cake-t/