CHOCOLATE CAKE
Heat oven to 350°F and prepare a 9×9-inch baking dish or thick cake OR a 9×13 for thinner cake.
Combine the cake mix, 1 egg (you will use the other two eggs elsewhere), and 1 stick melted butter (1/2 cup or 113g), and mix well.
Pat the mixture into prepared pan and set aside.
In a stand mixer with a paddle attachment on medium speed (or using a hand-held mixer), beat the cream cheese until smooth. Add the remaining 2 eggs and the peanut butter.
Lower the speed of the mixer and add the confectioners’ sugar. Slowly add the remaining 1 stick (1/2 cup) of melted butter. Add vanilla and continue to beat the mixture until smooth.
Pour filling over cake batter in the pan. Bake for 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack while you prepare the ganache.
TOPPING
Place the chocolate chips, peanut butter chips, and peanut butter in a bowl and set aside.
Heat the cream on the stove (or in a microwave) and simmer on medium-low for 1-2 minutes.
Pour the hot cream on top of the chocolate chips, peanut butter chips, and peanut butter.
Stir gently to combine and keep stirring until all morsels are melted.
Pour the ganache over the baked chocolate cake and let sit at room temperature for about an hour before cutting and serving.
Refrigerate leftovers.
ADVERTISEMENT
