Chocolate Peanut Butter Cake

SERVES: 12-16
YIELD: 1 cake




  • Set out your cream cheese and butter to come to room temperature.
  • Combine cake mix, water, eggs and oil.
  • Beat with electric mixer for 2 minutes.
  • Pour into 3 8-inch pans, or 2 9-inch pans, depending on how many layers you want to end up with.
  • Bake for 25-30 minutes, until it's no longer jiggly in the middle.
  • Let layers cool in pans for 15 minutes and then turn out onto a rack to finish cooling.
  • To make the frosting: beat the cream cheese, butter, and peanut butter until fluffy.
  • Add powdered sugar, 1/2 cup at a time, while continuing to beat the frosting until it's all incorporated. Try not to lick the beaters.
  • Fill and frost the cake layers, and set the cake in the fridge to chill a little bit while you prepare the ganache coating.
  • Microwave the chocolate chips and corn syrup for 30 seconds, stir, and then microwave another 30 seconds until it's all smooth and melty. Keep stirring; they'll melt easily. Avoid over-heating.
  • Whisk in the half-and-half until it's all incorporated and the ganache is all smooth and shiny.
  • While it's still warm, take the cake out of the fridge and slowly pour the ganache all over the cake, letting it drip down the sides.
  • Chop up the candy and sprinkle on top of the cake.
  • Chill for 30 minutes, uncovered, and then eat!