Heavenly Chocolate Peanut Butter Ooey Gooey Cake
A decadent dessert featuring moist chocolate cake with a creamy peanut butter filling and topped with glossy chocolate ganache, perfect for any celebration.
Servings: 12 servings
Calories: 360kcal
Ingredients
For the cake
- 1.5 cups 1 1/2 cups all-purpose flour The foundation of your cake, offering structure and fluffiness.
- 1 cup 1 cup granulated sugar Sweetness that pairs beautifully with chocolate.
- 0.5 cups 1/2 cup unsweetened cocoa powder For that deep, chocolatey flavor that lingers on the palate.
- 1.5 teaspoons 1 1/2 teaspoons baking powder Helps the cake rise to perfection.
- 0.5 teaspoons 1/2 teaspoon baking soda Works alongside the baking powder for a light texture.
- 0.25 teaspoons 1/4 teaspoon salt Balances the sweetness beautifully.
- 0.5 cups 1/2 cup buttermilk Adds moisture and tenderness to the cake.
- 0.5 cups 1/2 cup vegetable oil Creates a rich, moist crumb.
- 2 large 2 large eggs Bind everything together for a perfect texture.
- 1 teaspoon 1 teaspoon vanilla extract Enhances the flavors with a warm, inviting aroma.
- 0.5 cups 1/2 cup boiling water Gives the cake its ooey-gooey consistency.
For the peanut butter filling
- 1 cup 1 cup creamy peanut butter The star of the filling, disappearing in your mouth like a warm hug.
- 1 cup 1 cup powdered sugar For sweetness and a velvety texture in the filling.
- 0.5 cups 1/2 cup unsalted butter, softened Adds creaminess to the filling.
- 0.5 cups 1/2 cup heavy cream Gives the filling an ultra-smooth and luxurious feel.
For the ganache
- 1 cup 1 cup heavy cream Ensures a silky smooth topping.
- 1 cup 1 cup semi-sweet chocolate chips The ultimate addition for topping your cake with indulgent chocolate flavor.
- 1 tablespoon 1 tablespoon unsalted butter Adds richness to the ganache.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Carefully stir in the boiling water to create a lovely ooey-gooey texture.
Baking
- Pour the batter into the prepared cake pan and bake for 30-35 minutes.
- Use a toothpick to test; it should come out clean when inserted into the center of the cake. Allow the cake to cool completely in the pan.
Filling & Ganache
- For the peanut butter filling, beat together the peanut butter, powdered sugar, softened butter, and heavy cream until creamy.
- Spread the filling evenly over the cooled cake.
- To make the chocolate ganache, heat heavy cream in a small saucepan until steaming but not boiling, then remove from heat and stir in the chocolate chips and butter until smooth.
- Pour the ganache over the peanut butter filling, spreading it evenly with a spatula and allowing it to set at room temperature before serving.
Notes
Ensure your eggs and butter are at room temperature before mixing for an evenly mixed batter. Avoid overmixing to achieve the best texture. Chill the ganache for a thicker consistency before pouring over the cake.