3 large eggs, one egg for bottom cake layer THEN two eggs for filling layer
1 package (8-ounce) cream cheese, softened
1 cup peanut butter
2 cups confectioners’ sugar
1 teaspoon vanilla extract
TOPPING
3/4 cup semi-sweet chocolate chips
1/4 cup peanut butter chips
1/2 cup creamy peanut butter
1/2 cup heavy cream
Instructions
CHOCOLATE CAKE
Heat oven to 350°F and prepare a 9×9-inch baking dish. (Some readers prefer 9×13 for this recipe!)
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 stir until well blended.
Pat the mixture into prepared pan and set aside.
In a stand mixer 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 mixture in 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 and bring to a simmer for 1-2 minutes.
Remove pan from the stove and 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 chocolate cake and let sit at room temperature for about an hour before cutting and serving.
