Decadent Peanut Butter Oreo Crust Chocolate Ganache Cake is a dessert that takes indulgence to a whole new level! This cake features a rich Oreo cookie crust, which serves as the perfect foundation for a creamy peanut butter layer. Topped with a moist chocolate cake and finished with a luxurious chocolate ganache, every bite is a delightful combination of flavors and textures. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this cake is sure to impress with its stunning layers and irresistible taste. Get ready to treat yourself and your loved ones to a slice of pure bliss!
Ingredients:
For the Oreo Crust:
2 cups Oreo cookie crumbs (about 20 cookies)
1/4 cup melted butter
For the Peanut Butter Layer:
1 cup creamy peanut butter
1/4 cup powdered sugar
1/4 cup melted butter
1/2 teaspoon vanilla extract
For the Chocolate Cake:
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Chocolate Ganache:
1 cup heavy cream
8 ounces semisweet chocolate, finely chopped
2 tablespoons unsalted butter, softened
Instructions:
Prepare the Oreo Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, combine Oreo cookie crumbs and melted butter until well mixed.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let it cool completely.
Make the Peanut Butter Layer:
In a medium bowl, beat together peanut butter, powdered sugar, melted butter, and vanilla extract until smooth and creamy.
Spread the peanut butter mixture evenly over the cooled Oreo crust. Place in the refrigerator to set.
Prepare the Chocolate Cake:
Preheat the oven to 350°F (175°C) if not already preheated.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
Stir in the boiling water until the batter is thin and smooth.
Pour the batter over the peanut butter layer in the springform pan.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan on a wire rack.
Prepare the Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not boil.
Remove from heat and add the chopped chocolate and butter. Let it sit for 5 minutes, then whisk until smooth and glossy.
Assemble the Cake:
Once the cake is completely cool, pour the chocolate ganache over the top, allowing it to drip down the sides.
Refrigerate the cake for at least 2 hours to allow the ganache to set.
Remove the cake from the springform pan and transfer to a serving platter.
Serve:
Slice and enjoy this rich, decadent delight!
Enjoy your Decadent Peanut Butter Oreo Crust Chocolate Ganache Cake!
