Description
Indulge in the ultimate Chocolate Peanut Butter Earthquake Cake, a gooey, rich, and delightfully easy dessert that combines the classic flavors of chocolate and peanut butter. This marbled cake features moist chocolate layers swirled with creamy peanut butter and studded with chocolate and peanut butter chips, topped with a luscious ganache and optional whipped cream for an irresistible finish.
Ingredients
Scale
Cake Base
- 1 box chocolate cake mix, prepared according to package instructions
Peanut Butter Swirl
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
Mix-ins & Toppings
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter chips
- 1/2 cup chopped peanuts (optional)
Ganache
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Optional
- Whipped cream for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan to prevent the cake from sticking.
- Prepare Cake Batter: Follow the instructions on the chocolate cake mix box to prepare the batter. Once ready, pour the batter evenly into your prepared pan.
- Make Peanut Butter Mixture: In a medium bowl, mix 1 cup of creamy peanut butter and 1/2 cup powdered sugar until smooth and well combined.
- Layer and Swirl: Drop spoonfuls of the peanut butter mixture evenly over the cake batter. Then, sprinkle the semi-sweet chocolate chips, peanut butter chips, and optional chopped peanuts evenly on top. Gently swirl the peanut butter mixture and chips through the batter using a knife or spatula to create a marbled effect, being careful not to overmix.
- Bake the Cake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs. For extra gooeyness, you can bake slightly less, by about 3-5 minutes.
- Prepare Ganache: While the cake is baking or cooling, heat 1 cup of heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat and pour over any remaining chocolate chips in a bowl. Let it sit for a minute, then stir until smooth and glossy to form a simple ganache. Stir in 1 teaspoon vanilla extract.
- Finish and Serve: Once the cake has cooled, drizzle the ganache evenly over the top. Optionally, add whipped cream as a topping before serving. This cake can be enjoyed warm or at room temperature.
Notes
- For extra gooeyness, slightly underbake the cake by 3-5 minutes.
- Use crunchy peanut butter instead of creamy for added texture.
- Add mini chocolate chunks for an extra rich chocolate flavor.
- Store the cake in an airtight container at room temperature for up to 3 days.
