Chocolate Peanut Butter Brownie Cake

It’s a girls night out and I am headed to my sister’s house for dinner! My two sisters, our Mom and I are going to spend some time together catching up and hanging out. I dreamt about this dessert I wanted to create, yes I am not ashamed to admit that I dream about food :-), and I thought that it would the perfect dessert for girls night! A decedent, rich, moist six layer chocolate peanut butter brownie cake with different peanut butter and chocolate fillings, chopped Reese’s peanut butter cups, showered with chocolate ganache and drizzled with peanut butter! What a sweet dream! It took me two days to complete the cakes, I prepped everything one day and I assemble it on the second. It was worth the prep! I am just a little obsessed with the peanut butter and chocolate combination!

Chocolate Peanut Butter Brownie Cake

by Cathy McInnes

Ingredients

Ingredients to make the cakes and brownies according to the package for 9 inch cakes.
1-16.5 ounce yellow cake mix
1-16.5 ounce devils food cake mix
1-18.3 ounce box of brownie mix
1 3/4 cups-creamy peanut butter-divided
8 ounces cream cheese-softened
1/4 cup light brown sugar
4 1/3 cups of heavy cream-divided
3 Tablespoons granulated sugar
1-6.8 ounce box of instant vanilla pudding
1-6.8 ounce box of instant chocolate pudding
1 1/2 cups of whole milk-divided
1/3 cup light corn syrup
1 cup chocolate chips/chocolate candy melts
10 Reese’s peanut butter cups-chopped

Instructions

Preheat the oven to 350F

In three separate bowls mix together the ingredients for the vanilla cake, chocolate cake, and brownie.

To the vanilla cake batter stir in 1/2 cup creamy peanut butter.

In two greased 9 inch cake pans pour 2 cups of cake batter each pan. Bake until top is golden brown. Cool. If using the same cake pans for the other layers, remove cake from pan and set aside. If you are going to be assembling the cake later in the the same day or the next day, place cake in airtight container and refrigerate.

In two greased 9 inch cake pans pour 2 cups of chocolate cake batter each pan. Bake until toothpick inserted in top of cake comes out clean. Cool. Repeat direction from above.

In two greased 9 inch cake pans pour 1 1/2 cups brownie batter each pan. Bake until toothpick interested in top has just a little brownie sticking to it. Cool.

While all this great baking is happening, let’s make the yummy fillings.

In a large bowl whip together the vanilla pudding mix, 3/4 cup whole milk, and one cup of heavy cream. Fold in 1/4 cup peanut butter. Set aside. The filling should be very thick.

In another large bowl whip together the chocolate pudding, 3/4 cups whole milk, and one cup of heavy cream. Set aside.

In another large bowl whip together 8 ounce cream cheese, 1 cup peanut butter, 1/4 cup brown sugar.

In another large bowl whip together 2 cups of heavy cream and 3 Tablespoons granulated sugar. Whip until it becomes thick whipped cream. Fold into the peanut butter cream cheese mixture.

On the stove in a small pot melt together 1 cup chocolate chips, or candy melts, 1/3 cup heavy cream, and 1/3 cup light corn syrup. Stir until it becomes thick chocolate.

Whew!

Let’s assemble this awesome cake:

On a cake plate place one brownie.

Spread half of the chocolate pudding filling on top.

Place a chocolate cake on top.

Spread half the peanut butter cheesecake filling on top. Spread 4 chopped Reese’s peanut butter cups evenly.

Place a vanilla peanut butter cake on top.

Spread the vanilla peanut butter pie filling on top.

Place a brownie cake on top.

Spread the other half of the chocolate pudding filling on top.

Place a chocolate cake on top.

Spread the other half of the peanut butter cheesecake filling on top. Spread 4 chopped Reese’s peanut butter cups evenly.

Place a vanilla peanut butter cake on top.

Pour the chocolate ganache over top the whole cake.

In a bowl melt 1/4 cup peanut butter, place in a ziploc bag, snip the corner and drizzle over chocolate ganache. Top with 2 chopped Reese’s peanut butter cups.

If this cake starts to sway, take a skewer a place in right down the middle of the cake.

Place in fridge until ganache has hardened-about 20 minutes!

Enjoy this decadent sweet treat!

Here are more Chocolate Peanut Butter Bliss Recipes:

{peanut butter nutella crescent rolls}

{Chocolate Peanut Butter Brownies}

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3 thoughts on “Chocolate Peanut Butter Brownie Cake”

Katherines Corner says:

March 27, 2015 at 12:24 PM

please tell me you shared this at my Thursday hop! Yumm…xoxo

Miz Helen says:

March 31, 2015 at 4:06 PM

Your Chocolate Peanut Butter Brownie Cake looks fantastic! Thanks so much for sharing with Full Plate Thursday and have a very special weekend!
Miz Helen

Alpha Carina says:

May 25, 2015 at 8:49 AM

Your cake really looks yummy. Thanks for sharing this mouthwatering recipe. I can't wait to bake for my family, they'll definitely love this. 🙂