Peanut Butter Earthquake (Print)
Decadent chocolate cake with peanut butter cream swirls, chocolate chips, and mini Reese's cups for an indulgent treat.
# Ingredients:
→ Chocolate Cake Base
01 -
1 box chocolate cake mix
02 -
Eggs as required by cake mix instructions
03 -
Oil as specified by cake mix instructions
04 -
Water as specified by cake mix instructions
05 -
120 g butter, melted
→ Peanut Butter Cream Swirl
06 -
225 g cream cheese, softened
07 -
125 g creamy peanut butter
08 -
2.5 ml vanilla extract
09 -
500 g powdered sugar
→ Toppings
10 -
90 g semi-sweet chocolate chips
11 -
180 g mini peanut butter cups, halved
# Directions:
01 -
Preheat oven to 175°C. Lightly grease a 23 x 33 cm glass baking dish to ensure even heat distribution.
02 -
Mix chocolate cake batter according to package instructions adding the specified water, oil and eggs. Blend until smooth then pour evenly into the prepared baking dish.
03 -
In a large bowl beat softened cream cheese and melted butter until fully smooth. Add creamy peanut butter and vanilla extract mixing until incorporated. Gradually blend in powdered sugar until creamy and thick.
04 -
Distribute spoonfuls of the peanut butter cream mixture across the surface of the cake batter. Leave swirls visible without mixing into the base.
05 -
Scatter semi-sweet chocolate chips and halved mini peanut butter cups evenly over the top. Gently press some pieces into the batter ensuring most remain on the surface.
06 -
Bake for 45 to 55 minutes or until the edges are set, the top is cracked and the center is just firm with a light jiggle. Baking times may vary, monitor closely during the final minutes.
07 -
Allow to cool slightly before serving. Enjoy warm for a gooey texture, or let cool completely for neat slices.
# Notes:
01 -
This dessert combines the richness of chocolate cake with creamy peanut butter and chocolate for an indulgent treat