Chocolate Peanut Butter Cheesecake Cake
An indulgent dessert combining rich chocolate and creamy peanut butter with layers of moist cake and cheesecake filling, topped with a dreamy chocolate ganache.
Ingredients
For the chocolate cake
- 1.75 cups all-purpose flour The base that provides structure while remaining tender.
- 2 cups sugar Balances the cocoa's bitterness with sweetness.
- 0.75 cups cocoa powder Rich cocoa that contributes deep chocolate notes.
- 2 teaspoons baking soda Essential for a perfect rise.
- 1 teaspoon baking powder Works with baking soda for texture.
- 1 teaspoon salt Enhances flavor without extra sweetness.
- 2 eggs Adds moisture and structure.
- 1 cup buttermilk Infuses a tender texture.
- 1 cup cooled strong black coffee Intensifies chocolate flavor.
- 0.5 cups vegetable oil Keeps the cake moist.
- 2 teaspoons vanilla extract Rounds out the flavor profile.
For the cheesecake layer
- 24 oz softened cream cheese Forms the foundation for the cheesecake.
- 1 cup sugar Sweetens the cheesecake.
- 1 cup peanut butter Adds a rich, nutty flavor.
- 3 tablespoons all-purpose flour Stabilizes the cheesecake.
- 4 eggs Provides structure.
- 0.5 cup sour cream Adds tanginess.
- 2 teaspoons vanilla extract Enhances flavor.
For the chocolate ganache
- 1 cup heavy cream Forms the base of the ganache.
- 1.5 cups semi-sweet chocolate chips Melted to create the topping.
Instructions
Chocolate Cake
- Preheat the oven to 350°F (175°C) and prepare two 9-inch cake pans by greasing and flouring them.
- In a large bowl, combine the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add in the eggs, buttermilk, cooled coffee, vegetable oil, and vanilla extract. Beat until smooth.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Peanut Butter Cheesecake
- In a mixer, combine softened cream cheese, sugar, peanut butter, and flour until smooth and creamy.
- Incorporate eggs one at a time, mixing well after each addition, then add sour cream and vanilla extract.
- Transfer the mixture into a greased 9-inch springform pan and bake at 325°F (165°C) for 60-70 minutes until set but slightly jiggly.
- Let the cheesecake cool completely before removing from the pan.
Chocolate Ganache
- Heat heavy cream in a saucepan until it simmers.
- Pour the simmering cream over chocolate chips and let sit for 5 minutes before stirring until smooth.
Assembly
- Place one layer of chocolate cake on a serving plate and spread half of the ganache on top.
- Add the cooled peanut butter cheesecake layer on top.
- Top with the second cake layer and drizzle with remaining ganache.
Notes
Use room temperature ingredients for best results. Don’t skip cooling the cakes completely to prevent melting the cheesecake. Allow ganache to thicken before use.