Chocolate Peanut Butter Earthquake Cake
This indulgent dessert combines rich chocolate and creamy peanut butter, creating a deliciously moist cake that's perfect for gatherings or cozy nights in.
Ingredients
Cake Ingredients
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs Must be at room temperature
- 1 cup chocolate chips Semi-sweet or dark chocolate chips
- 1/2 cup chopped peanuts Optional; can be toasted for additional flavor
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Peanut Butter Filling Ingredients
- 1 cup creamy peanut butter Can substitute with crunchy peanut butter
- 8 ounces cream cheese, softened Must be at room temperature
- 2 cups powdered sugar
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until smooth and well combined.
- Pour half of the batter into the prepared baking pan, spreading it evenly across the bottom.
- In another bowl, beat the softened cream cheese with creamy peanut butter, powdered sugar, vanilla extract, and salt until smooth.
- Drop spoonfuls of the peanut butter mixture on top of the cake batter, leaving space between each dollop.
- Pour the remaining chocolate cake batter over the peanut butter mixture.
- Use a knife to gently swirl the peanut butter filling into the top layer of the cake batter.
- Sprinkle the chocolate chips and chopped peanuts evenly over the top of the cake.
Baking
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.
- Allow to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before serving.
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Notes
For best results, let ingredients come to room temperature, and don’t slice the cake until it has cooled completely. This cake pairs well with vanilla ice cream or fresh berries.