Chocolate Peanut Butter Cheesecake Cake

Sure! Here’s a delicious recipe for a Chocolate Peanut Butter Cheesecake Cake:

Chocolate Peanut Butter Cheesecake Cake

Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Peanut Butter Cheesecake Layer:

• 16 oz cream cheese, softened
• 1/2 cup creamy peanut butter
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Peanut Butter Frosting:

• 1 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions

Chocolate Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add buttermilk, vegetable oil, eggs, and vanilla to the dry ingredients and beat on medium speed until well combined.
4. Reduce speed and carefully add the boiling water to the batter. Beat on high speed for about 1 minute to add air to the batter.
5. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove from the oven and allow cakes to cool in the pans for about 10 minutes. Remove from pans and cool completely on a wire rack.

Peanut Butter Cheesecake Layer:

1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with non-stick spray.
2. In a large bowl, beat the cream cheese and peanut butter until smooth.
3. Add the sugar and mix until well combined.
4. Add the eggs, one at a time, beating slowly and scraping the sides of the bowl after each addition.
5. Add the vanilla extract and mix until smooth.
6. Pour the cheesecake batter into the prepared pan. Bake for 45-50 minutes, or until the center is set and the top looks slightly dry.
7. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Then crack the oven door and allow the cheesecake to cool for another 30 minutes.
8. Remove the cheesecake from the oven and chill in the refrigerator until completely cold.

Peanut Butter Frosting:

1. In a large bowl, beat the butter and peanut butter together until smooth.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add the heavy cream and vanilla extract, and beat on high for about 3-4 minutes, until light and fluffy.

Chocolate Ganache:

1. Place the chocolate chips in a heatproof bowl.
2. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chocolate chips and let sit for 2-3 minutes.
3. Stir until the chocolate is completely melted and the mixture is smooth. Let cool slightly before using.

Assembly:

1. Place one layer of the chocolate cake on a serving plate.
2. Spread a layer of peanut butter frosting over the cake.
3. Place the peanut butter cheesecake layer on top of the frosted cake layer.
4. Spread another layer of peanut butter frosting over the cheesecake layer.
5. Place the second layer of chocolate cake on top.
6. Frost the top and sides of the entire cake with the remaining peanut butter frosting.
7. Pour the chocolate ganache over the top of the cake, letting it drip down the sides.
8. Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.

Enjoy your Chocolate Peanut Butter Cheesecake Cake!