Get ready to experience the ultimate dessert dream that will make your taste buds dance and your chocolate cravings surrender! This Chocolate Peanut Butter Cup Sheet Cake is not just a dessert - it's a decadent masterpiece that combines the rich, velvety world of chocolate with the creamy, irresistible allure of peanut butter. Imagine sinking your fork into a moist chocolate cake layered with smooth peanut butter frosting, drizzled with luxurious chocolate ganache, and crowned with chopped peanut butter cups. This isn't just a cake; it's a show-stopping dessert that will have everyone begging for your secret recipe!
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hrs 5 mins
Cuisine: Dessert
Serves: 12 servings
Ingredients
- 1 box chocolate cake mix
- 1 cup peanut butter
- 3 eggs
- 1 cup milk
- 1 cup chocolate chips
- 1 cup heavy cream
- 1 cup powdered sugar
- Peanut butter cups for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch sheet cake pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine the chocolate cake mix, eggs, milk, and peanut butter. Use an electric mixer to blend ingredients thoroughly for 2-3 minutes until smooth and well incorporated, with no dry lumps remaining.
- Fold in half of the chocolate chips into the cake batter, gently stirring to distribute evenly throughout the mixture.
- Pour the prepared batter into the greased sheet cake pan, using a spatula to spread it evenly and tap the pan gently to remove any air bubbles.
- Bake in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- While the cake is baking, prepare the chocolate ganache by heating the heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over the remaining chocolate chips, letting it sit for 2-3 minutes before whisking until smooth.
- Once the cake is completely cooled, prepare the peanut butter frosting by mixing powdered sugar with additional peanut butter until creamy and spreadable.
- Spread the peanut butter frosting evenly over the cooled cake, then drizzle the chocolate ganache on top in a decorative pattern.
- Chop the peanut butter cups into quarters and sprinkle them over the frosted cake as a final garnish.
- Refrigerate the cake for at least 30 minutes to allow the frosting and ganache to set before serving. Cut into 12 equal squares.
Tips
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature for a smoother, more evenly mixed batter.
- Don't Overmix: When combining cake ingredients, mix just until everything is incorporated to keep the cake tender and light.
- Pan Preparation: Use parchment paper in addition to greasing the pan for easy cake removal and clean slicing.
- Ganache Technique: Let the hot cream sit with chocolate chips for exactly 2-3 minutes to create a perfectly smooth ganache.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent the frosting from melting or sliding off.
- Decorative Drizzling: Use a squeeze bottle or spoon for a more controlled and artistic chocolate ganache drizzle.
- Chill for Perfect Cutting: Refrigerating the cake helps set the frosting and makes for cleaner, more precise slices.
- Peanut Butter Cup Tip: Freeze the peanut butter cups for 10 minutes before chopping for cleaner, more precise cuts.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
