Description
Rich chocolate layers sandwich homemade peanut butter cheesecake filling for an indulgent dessert. Creamy textures and deep flavors make this cake irresistible when shared with friends or enjoyed solo.
Ingredients
Scale
- 1 ½ cups (360 ml) all-purpose flour
- ½ cup (50 g) unsweetened dark chocolate cocoa powder
- 2 packages (16 oz or 454 g) cream cheese, softened
- 1 ½ cups (360 ml) creamy peanut butter
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs
- ½ cup (120 ml) strong brewed coffee, cooled
- ½ cup (120 ml) milk
- ⅓ cup (80 ml) sour cream
- ⅓ cup (80 ml) heavy whipping cream
- 4 tbsps milk
- 1 ½ cups (300 g) granulated sugar
- 5 cups (600 g) powdered sugar
- ½ tsp kosher salt
- 1 tsp baking soda
- ½ tsp baking powder
- 15 Dove® Dark Chocolate PROMISES (about 4 oz or 113 g)
- 8 Dove® Peanut Butter and Milk Chocolate PROMISES for garnish
Instructions
- Preparation: Create a water bath by filling a roasting pan with water and positioning it on the oven’s bottom rack. Preheat to 325°F (165°C) and line a springform pan with parchment paper.
- Cheesecake Mixture: Whip cream cheese and sugar until silky. Gently incorporate peanut butter, salt, eggs, sour cream, and heavy cream into a uniform batter.
- Baking Cheesecake: Transfer the batter to the prepared pan, ensuring an even surface. Bake for 45 minutes, then turn off the oven and let it rest inside for an additional 25-30 minutes to set properly.
- Chocolate Cake Layers: Heat the oven to 350°F (175°C) and coat cake pans with baking spray. Sift dry ingredients in one bowl, blend coffee with milk in another.
- Cake Batter: Cream butter and sugar until fluffy, adding eggs one at a time. Fold in dry ingredients and coffee-milk mixture alternately to create a smooth batter.
- Cake Baking: Divide batter between prepared pans and bake for 25 minutes until a toothpick comes out clean. Cool completely on a wire rack.
- Peanut Butter Frosting: Whip butter until creamy, blend in peanut butter, then gradually add powdered sugar and milk to create a light, spreadable consistency. Reserve 1½ cups for decorative garnish.
- Chocolate Ganache: Microwave chocolate and cream together, stirring until smooth and glossy. Cool for 15 minutes to achieve the right pouring consistency.
- Cake Assembly: Place one chocolate cake layer on a serving plate, top with the chilled cheesecake layer, and add the second cake layer. Frost entirely with peanut butter frosting, ensuring an even coating.
- Final Touches: Refrigerate briefly to set the initial frosting layer. Pour cooled ganache over the cake, allowing elegant drips. Embellish with Dove® chocolates and pipe reserved frosting for decorative details. Refrigerate until serving to allow flavors to meld and texture to set perfectly.
Notes
- Stabilize Water Bath: Wrap springform pan’s exterior with aluminum foil to prevent water seepage and protect delicate cheesecake texture.
- Temperature Control: Allow cheesecake to cool gradually inside oven after baking to minimize cracking and maintain smooth surface.
- Room Temperature Ingredients: Ensure cream cheese, eggs, and butter are at room temperature for seamless blending and consistent texture.
- Ganache Precision: Let chocolate ganache cool slightly before pouring to achieve perfect dripping consistency without overwhelming cake layers.
- Prep Time: 1 hour
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 550
- Sugar: 58 g
- Sodium: 250 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 70 mg