Gooey Peanut Butter Chocolate Cake

Ingredients:

For the Filling:

• 8 oz cream cheese, softened to room temperature
• 1 cup creamy peanut butter
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup unsalted butter, melted
• 4 cups powdered sugar, sifted
• 1 cup semi-sweet chocolate chips

For the Cake:

• 1 large egg
• 1/2 cup unsalted butter, melted
• 1 box chocolate cake mix

For the Ganache Topping:

• 2 tablespoons creamy peanut butter
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 8 oz of semi-sweet chocolate

Instructions:

1. Preheat your oven to 350 degrees F and lightly grease a 9×13 baking pan. While your oven is heating, combine the chocolate cake mix, 1 egg, and 1/2 cup of melted butter into a mixing bowl until batter thickens. Spread and press the batter evenly into the greased baking pan.
2. In a different mixing bowl, blend together the cream cheese and peanut butter. Add vanilla extract, eggs,  and 1/2 cup of melted butter and mix until well combined. Gradually mix in the powdered sugar and fold the chocolate chips in to finish.
3. Evenly spread the peanut butter filling over the cake base which is already in the baking pan.
4. Bake for 40-50 minutes. Edges should be firm and center should be slightly gooey.
5. Allow the cake to cool in the pan.
6. Heat the heavy cream for the Ganache Topping in small saucepan until it begins to simmer. Put the chopped chocolate and peanut butter in a bowl and pour the hot cream over and into it. Let it sit for about 2 minutes, and then add the butter. Stir until it looks glossy and smooth.
7. Pour the peanut butter ganache over the top of the cooled-cake, making sure to spread evenly. Allow the ganache to set (you can put the pan in the refrigerate to speed this process up) and then slice it into squares. Serve and enjoy!