Ingredients:
For the Chocolate Cake:
2 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
For the Peanut Butter Cheesecake:
16 ounces cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup creamy peanut butter
For the Peanut Butter Frosting:
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
3 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 325°F (165°C). Grease and flour two 9-inch round cake pans.
Mix the flour, baking soda, baking powder, cocoa powder, and salt in a medium-sized bowl.
In a large mixing bowl, beat the butter and sugar until light and fluffy.
Gradually add one egg at a time, beating well after each addition.
. Stir in the vanilla extract.
Add the dry ingredients to the butter mixture gradually, starting and finishing with the dry ingredients and alternating with the buttermilk.
Mix until just combined.
Using two cake pans that have been prepped, divide the batter equally.
In another large bowl, beat the cream cheese until smooth.
Add the sugar and beat until creamy .One egg at a time, adding and beating well after each addition.
Stir in the vanilla extract and peanut butter until well combined.
Evenly spoon the peanut butter cheesecake mixture onto each pan’s chocolate cake batter.
A toothpick put into the center should come out clean after baking for 50 to 60 minutes in a preheated oven, or until the cheesecake layer is set.
Let the cakes cool in the pans for 15 minutes, then remove from the pans and transfer to a wire rack to cool completely.
Beat the butter and peanut butter together until they are creamy in a large mixing basin.
Beat until smooth and frothy, gradually adding the powdered sugar and heavy cream in turn. Add the vanilla essence and stir.
Place one cake layer on a serving platter when the cakes have cooled fully. Drizzle a layer of peanut butter icing on top.
Place the second cake layer, cheesecake side down, on top with caution. Cover the cake’s sides and top with the leftover peanut butter icing.
Slice and enjoy this indulgent Chocolate Peanut Butter Cheesecake Cake, with its layers of rich chocolate cake, creamy peanut butter cheesecake, and luscious peanut butter frosting!
Yield:
This recipe makes a decadent Chocolate Peanut Butter Cheesecake Cake, perfect for serving 12-16 people depending on the size of the slices.