Chocolate Peanut Butter Cheesecake Cake

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1. Prepare the Chocolate Cake:

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. Mix Dry Ingredients:
    • In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients:
    • In another bowl, whisk together the vegetable oil, eggs, buttermilk, and vanilla extract.
  4. Combine and Mix:
    • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth (it will be thin).
  5. Bake:
    • Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

2. Prepare the Peanut Butter Cheesecake Layer:

  1. Preheat Oven:
    • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
  2. Mix Ingredients:
    • In a large mixing bowl, beat the cream cheese until smooth. Add the peanut butter and mix until well combined. Gradually add the granulated sugar and brown sugar, mixing until smooth.
  3. Add Eggs and Vanilla:
    • Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Pour and Bake:
    • Pour the cheesecake mixture into the prepared springform pan. Bake for 45-50 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from the oven and cool completely before refrigerating for at least 4 hours or overnight.

3. Prepare the Chocolate Ganache:

  1. Heat Cream:
    • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
  2. Add Chocolate:
    • Add the chopped chocolate to the hot cream and let it sit for 2-3 minutes. Stir until the chocolate is completely melted and smooth. If desired, stir in the butter for added shine.
  3. Cool Slightly:
    • Allow the ganache to cool slightly before using it to avoid it being too runny.

4. Assemble the Cake:

  1. Layer the Cakes:
    • Place one layer of chocolate cake on a serving plate or cake stand. Spread a layer of peanut butter cheesecake on top. Place the second chocolate cake layer on top of the cheesecake layer.
  2. Frost with Ganache:
    • Pour the slightly cooled chocolate ganache over the top of the cake, spreading it evenly over the top and letting it drip down the sides.
  3. Garnish:
    • Sprinkle crushed peanuts and chocolate shavings over the top of the cake. If desired, drizzle extra peanut butter on top.

5. Serve and Enjoy:

  • Chill and Slice:
    • Chill the assembled cake for at least 30 minutes to allow the ganache to set. Slice and serve. Enjoy your indulgent Chocolate Peanut Butter Cheesecake Cake!

Tips:

  • Room Temperature Ingredients: Ensure all ingredients, especially cream cheese, are at room temperature for a smooth cheesecake mixture.
  • Cake Cooling: Allow the cakes to cool completely before frosting to avoid melting the ganache.
  • Make Ahead: The cake can be made a day ahead. Just keep it covered in the refrigerator until ready to serve.

This Chocolate Peanut Butter Cheesecake Cake is a delightful treat for anyone who loves rich, indulgent desserts. Enjoy the combination of chocolate, peanut butter, and creamy cheesecake in every bite!

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