Chocolate Peanut Butter Cheesecake Cake
This cake blends rich chocolate layers with a velvety cheesecake center and is topped off with a luscious ganache, creating a delightful dessert perfect for any occasion.
Ingredients
Cake Ingredients
- 1.75 cups all-purpose flour The base that gives structure to your cake.
- 2 cups sugar Sweetness that balances the rich flavors of chocolate and peanut butter.
- 0.75 cups cocoa powder Rich and aromatic, this adds a deep chocolate flavor.
- 2 teaspoons baking soda The leavening agent for a light, fluffy cake.
- 1 teaspoon baking powder To add an extra lift.
- 1 teaspoon salt To enhance the flavors.
- 2 large eggs These will help bind your ingredients together.
- 1 cup buttermilk For moistness and a tender crumb.
- 1 cup cooled strong black coffee Enhances the chocolate flavor without making it taste like coffee.
- 0.5 cups vegetable oil For additional moisture and richness.
- 2 teaspoons vanilla extract Adds warmth and depth to the cake.
Cheesecake Layer Ingredients
- 24 oz softened cream cheese The silky base for the cheesecake layer.
- 1 cup sugar Sweetens the cheesecake without being overpowering.
- 1 cup peanut butter Rich, nutty, and creamy for a delightful flavor.
- 3 tablespoons all-purpose flour Helps stabilize the cheesecake.
- 4 large eggs For a rich, creamy texture in the cheesecake.
- 0.5 cups sour cream Adds a slight tanginess and creaminess.
- 2 teaspoons vanilla extract Reinforces the lovely notes of vanilla.
Ganache Ingredients
- 1 cup heavy cream For a sublime, glossy ganache.
- 1.5 cups semi-sweet chocolate chips Melted down to create a decadent topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix thoroughly.
- Add the eggs, buttermilk, coffee, vegetable oil, and vanilla to the dry mixture; beat until smooth and well combined.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Cheesecake Layer
- For the cheesecake layer, beat together the cream cheese, sugar, peanut butter, and flour until smooth and creamy.
- Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the sour cream and vanilla extract until well blended.
- Pour the cheesecake mixture into a greased springform pan and bake at 325°F (165°C) for 60-70 minutes until slightly jiggly in the center. Allow it to cool completely.
Ganache Preparation
- To make the ganache, heat the heavy cream in a small saucepan until simmering, then pour it over the chocolate chips in a bowl and stir until smooth.
Assembly
- Layer the cake: first, place one chocolate cake layer on a serving plate, add half of the ganache, followed by the cooled cheesecake layer, then the second chocolate cake layer, and pour the remaining ganache over the top.
Notes
For an extra special touch, consider adding crushed peanuts or chocolate shavings on top of your ganache. If your cheesecake cracks, it will be hidden under the ganache.