Ingredients
1 cup peanut butter
2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 sticks 226 g butter, melted
1 package 8-ounce cream cheese, softened
3 large eggs divided
¾ cup semi-sweet chocolate chips
¼ cup peanut butter chips
½ cup creamy peanut butter
½ cup heavy cream
1 package 15.25 ounce German chocolate cake mix
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Instructions
CHOCOLATE CAKE
Preheat your oven to 350°F and prepare a 9×9-inch baking dish for a thick cake or a 9×13-inch dish for a thinner cake.
Mix the cake mix, 1 egg, and 1 stick of melted butter (1/2 cup) until well combined. Press this mixture into the prepared pan and set aside.
In a stand mixer with a paddle attachment, beat the cream cheese until smooth. Add the remaining 2 eggs and the peanut butter, mixing well.
Reduce the mixer speed and gradually add the confectioners’ sugar. Slowly pour in the remaining 1 stick of melted butter. Add the vanilla and mix until the filling is smooth.
Pour the filling over the cake batter in the pan. Bake for 50 minutes, ensuring the center remains slightly gooey. Allow the cake to partially cool on a wire rack while you prepare the ganache.
TOPPING
Combine 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 until it simmers (1-2 minutes).
Pour the hot cream over the chocolate chips, peanut butter chips, and peanut butter. Stir gently until everything is melted and well combined.
Pour the ganache over the baked cake and let it sit at room temperature for about an hour before cutting and serving. Store leftovers in the refrigerator.
