A Glittering Chocolate Peanut Butter Cheesecake Creation
A decadent dessert that’s sure to impress!
This stunning dessert combines the rich flavors of chocolate cake, creamy peanut butter cheesecake, and luscious ganache. It’s perfect for any special occasion or simply to indulge in a sweet treat.
Ingredients:
Chocolate Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Peanut Butter Cheesecake Layer:
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Peanut Butter Frosting (optional):
- ½ cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- ¼ cup heavy cream (more if needed)
Garnish (optional):
- Mini Reese’s peanut butter cups
- Chocolate shavings
Instructions:
- Prep the Cakes: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Combine dry ingredients for the cake in a large bowl. In a separate bowl, whisk together wet ingredients. Gradually mix wet ingredients into dry ingredients until just combined. Slowly add boiling water and mix until smooth. Pour batter into prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely in pans.
- Make the Cheesecake Layer: Beat cream cheese, peanut butter, and sugar until smooth. Add vanilla and eggs one at a time, mixing well after each addition.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread the peanut butter cheesecake filling evenly over it. Top with the second cake layer.
- Create the Ganache: Melt chocolate chips with heavy cream in a microwave-safe bowl in 30-second intervals, stirring between each interval. Pour the ganache over the cake, allowing it to drip down the sides.
- Add the Frosting (optional): Cream together butter and peanut butter. Gradually add powdered sugar, then heavy cream until desired consistency. Frost the base of the cake.
- Chill and Garnish: Chill the cake for at least 2 hours. Garnish with mini Reese’s cups and chocolate shavings.
Tips:
- For a richer flavor, use high-quality dark chocolate and peanut butter.
- To prevent cracking, let the cheesecake cool completely before removing it from the springform pan.
- For a more intense chocolate flavor, add a teaspoon of instant coffee powder to the chocolate ganache.
- To make the cake ahead of time, assemble it and refrigerate it for up to 2 days.
Enjoy this indulgent treat and let us know if you have any other questions!
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