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Chocolate Peanut Butter Poke Cake

Moist, rich chocolate cake filled with creamy peanut butter and topped with whipped frosting and chocolate ganache. The ultimate indulgent dessert!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert, Party Treat
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box chocolate cake mix plus ingredients on box
  • 14 oz sweetened condensed milk
  • 0.75 cup creamy peanut butter for filling
  • 1 cup semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 cup creamy peanut butter for frosting
  • 1.5 cups whipped topping
  • 1 teaspoon vanilla extract
  • 0.25 cup chopped peanuts for garnish

Equipment

  • Mixing bowls
  • 9x13-inch baking pan
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C) and bake chocolate cake in a 9x13-inch pan according to package directions.
  2. Let cake cool 10 minutes, then poke holes all over using the handle of a wooden spoon.
  3. Mix sweetened condensed milk and 3/4 cup peanut butter, microwave until smooth, then pour evenly over cake.
  4. Cool completely and refrigerate for 2 hours.
  5. Heat cream and pour over chocolate chips to make ganache; whisk smooth.
  6. Mix 1 cup peanut butter, whipped topping, and vanilla to make frosting.
  7. Spread frosting over cake, drizzle with ganache, and top with chopped peanuts.

Notes

Best served chilled. Garnish with mini peanut butter cups for extra flair.