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Creamy Peanut Butter Chocolate Poke Cake

creamy peanut butter chocolate poke cake - featured image
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A rich and easy-to-make dessert combining moist chocolate cake with a creamy peanut butter filling and a glossy chocolate glaze. Perfect for family gatherings and potlucks.

Ingredients

Scale
  • 1 box chocolate cake mix (about 15.25 oz / 432 g) or homemade chocolate cake batter
  • Ingredients called for on the cake mix box (usually eggs, oil, and water)
  • 1 cup creamy peanut butter (natural, unsweetened preferred)
  • 8 oz (226 g) cream cheese, softened (full-fat recommended)
  • 1 cup powdered sugar, sifted
  • 1 ½ cups heavy cream, cold
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan or line with parchment paper.
  2. Prepare the chocolate cake batter according to box instructions or your homemade recipe, mixing eggs, oil, and water until smooth.
  3. Pour batter evenly into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan.
  4. Using the handle of a wooden spoon or thick skewer, poke holes about 1 inch apart all over the warm cake, going deep but not through the bottom.
  5. In a large bowl, beat softened cream cheese and peanut butter until smooth. Gradually add powdered sugar and vanilla extract, mixing well.
  6. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold whipped cream into the peanut butter mixture until fluffy.
  7. Spoon the peanut butter filling evenly over the cake, pressing lightly so some filling seeps into the holes. Refrigerate for at least 1 hour.
  8. Heat ½ cup heavy cream in a small saucepan over medium heat until it begins to simmer. Pour over chocolate chips in a heatproof bowl and let sit for 2 minutes.
  9. Whisk chocolate and cream until smooth and glossy. Stir in butter until melted and combined.
  10. Remove cake from fridge and pour warm chocolate glaze evenly over the filling. Spread gently to edges with an offset spatula.
  11. Return cake to fridge for at least 30 minutes to set the glaze before serving.

Notes

If glaze thickens before spreading, warm gently over a double boiler. Chilling the cake overnight enhances flavor and texture. For gluten-free, use gluten-free cake mix; for dairy-free, substitute almond milk and dairy-free cream cheese and chocolate chips.

Nutrition

Keywords: peanut butter, chocolate, poke cake, dessert, easy recipe, creamy filling, chocolate glaze

Find it online: https://avabake.com/creamy-peanut-butter-chocolate-poke-cake-recipe-easy-homemade-dessert-with-rich-glaze/