Chocolate Peanut Butter Ooey Gooey Cake
Ingredients (Serves 8)
Cake:
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1 cup (125 g) all-purpose flour
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1 cup (200 g) granulated sugar
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¼ cup (25 g) unsweetened cocoa powder
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1 tsp baking powder
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½ tsp salt
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½ cup (120 ml) milk
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⅓ cup (75 g) unsalted butter, melted
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1 tsp vanilla extract
Peanut Butter Swirl:
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½ cup (125 g) creamy peanut butter
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2 tbsp powdered sugar (optional, for sweetness)
Topping / Ooey Center:
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½ cup (120 ml) heavy cream
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½ cup (90 g) chocolate chips or chopped chocolate
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2 tbsp butter
Instructions
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Preheat oven
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Preheat oven to 350°F (175°C). Grease or line an 8-inch (20 cm) cake pan.
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Make the cake batter
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In a bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
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Add milk, melted butter, and vanilla. Stir until smooth.
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Prepare peanut butter swirl
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If desired, mix peanut butter with powdered sugar.
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Pour cake batter into prepared pan. Dollop peanut butter on top and swirl gently with a knife.
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Bake
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Bake 25–30 minutes. The cake should be set around the edges but still slightly soft in the center for that ooey-gooey texture.
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Make the chocolate topping / sauce
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In a small saucepan, heat cream until just simmering.
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Pour over chocolate chips and butter in a bowl. Let sit 1–2 minutes, then stir until smooth.
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Serve
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Drizzle chocolate sauce over warm cake slices.
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Optional: add a scoop of ice cream for extra indulgence.
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Tips
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For extra gooeyness: Bake 1–2 minutes less; the center will remain molten.
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Mix-ins: Chopped peanut butter cups or chocolate chunks work beautifully.
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Make it vegan: Use non-dairy milk, vegan butter, and a plant-based chocolate.
If you want, I can also create a microwave mug version of this cake that’s ready in 5 minutes—perfect for a last-minute chocolate-peanut butter craving. Do you want me to do that?