Decadent Peanut Butter Oreo Ganache Cake Recipe | Ultimate Indulgence

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This Decadent Peanut Butter Oreo Crust Chocolate Ganache Cake is the ultimate dessert for chocolate and peanut butter lovers. Featuring a crunchy Oreo crust, creamy peanut butter filling, and a silky chocolate ganache topping, this no-bake delight is rich, indulgent, and irresistibly delicious. Perfect for celebrations, holidays, or when you’re craving an over-the-top treat, this cake is easy to assemble and guaranteed to impress!

Ingredients

Oreo Crust:

  • 24 Oreo cookies, crushed
  • ¼ cup unsalted butter, melted

Peanut Butter Layer:

  • 1 cup creamy peanut butter
  • ½ cup powdered sugar
  • ¼ cup unsalted butter, softened
  • 1 tsp vanilla extract

Chocolate Ganache:

  • 1 cup heavy cream
  • 8 oz dark chocolate, chopped
  • 1 tbsp unsalted butter

Toppings (Optional):

  • Crushed peanuts
  • Mini peanut butter cups
  • Extra Oreo crumbs

Instructions

Step 1: Prepare the Oreo Crust

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine crushed Oreo cookies and melted butter. Mix until the crumbs are evenly coated.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even crust.
  4. Bake the crust for 10 minutes, then set aside to cool completely.

Step 2: Make the Peanut Butter Layer

  1. In a mixing bowl, beat the creamy peanut butter, powdered sugar, softened butter, and vanilla extract together until smooth and fluffy.
  2. Spread the peanut butter mixture evenly over the cooled Oreo crust. Use a spatula to smooth the surface.

Step 3: Prepare the Chocolate Ganache

  1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not let it boil).
  2. Remove the saucepan from the heat and pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 1-2 minutes.
  3. Whisk the mixture until smooth and creamy. Stir in 1 tbsp of butter for added shine.

Step 4: Assemble the Cake

  1. Pour the prepared chocolate ganache over the peanut butter layer, spreading it evenly with a spatula.
  2. Tap the pan gently on the countertop to remove any air bubbles.

Step 5: Chill and Serve

  1. Refrigerate the cake for at least 4 hours, or until the ganache is fully set.
  2. Before serving, decorate with toppings like crushed peanuts, mini peanut butter cups, or extra Oreo crumbs.
  3. To slice, run a knife under hot water, wipe it clean, and cut into the cake for neat slices.

Cooking Notes

  • Room Temperature Ingredients: Ensure the peanut butter and butter are at room temperature for a smooth and creamy filling.
  • Ganache Tips: For a sweeter ganache, use milk chocolate instead of dark chocolate.
  • Make It Gluten-Free: Use gluten-free chocolate sandwich cookies for the crust to cater to gluten-free diets.

Serving Suggestions

  • Pair with a glass of cold milk or a scoop of vanilla ice cream for a decadent dessert experience.
  • Add a drizzle of melted peanut butter or chocolate syrup on top for extra indulgence.

Prep Time:20 minutes

Baking Time:10 minutes

Chill Time:4 hours

Total Time:4 hours 30 minutes

Nutritional Information (per slice, based on 12 servings):

  • Calories: 450
  • Protein: 6g
  • Carbohydrates: 38g
  • Fat: 31g
  • Sodium: 210mg

FAQs

Q: Can I make this cake ahead of time?

A: Absolutely! This cake can be made a day in advance and stored in the refrigerator until ready to serve.

Q: Can I use natural peanut butter?

A: Natural peanut butter can be used, but its texture may be less creamy. Ensure it’s well-mixed before using.

Q: How do I store leftovers?

A: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Q: Can I freeze this cake?

A: Yes! Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.

Conclusion

The Peanut Butter Oreo Crust Chocolate Ganache Cake is the ultimate dessert indulgence, bringing together the perfect trio of textures and flavors. The crunchy Oreo crust provides the ideal base, while the creamy peanut butter layer adds a nutty richness. Topped with a velvety chocolate ganache, this cake is a showstopper for any occasion. Whether you’re celebrating a special event or simply treating yourself to something extraordinary, this recipe is sure to satisfy every chocolate and peanut butter craving.

With its simple preparation and luxurious taste, this cake is bound to become a favorite in your dessert repertoire. Serve it chilled with your favorite toppings, and watch as it steals the spotlight on your dessert table. Prepare this delightful cake, and enjoy a slice of pure indulgence with every bite!

Print
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Decadent Peanut Butter Oreo Crust Chocolate Ganache Cake

  • Author: Imili Johnson
  • Total Time: 4 hours 30 minutes
Print Recipe

Ingredients

Scale

Ingredients

Oreo Crust:

  • 24 Oreo cookies, crushed
  • ¼ cup unsalted butter, melted

Peanut Butter Layer:

  • 1 cup creamy peanut butter
  • ½ cup powdered sugar
  • ¼ cup unsalted butter, softened
  • 1 tsp vanilla extract

Chocolate Ganache:

  • 1 cup heavy cream
  • 8 oz dark chocolate, chopped
  • 1 tbsp unsalted butter

Toppings (Optional):

  • Crushed peanuts
  • Mini peanut butter cups
  • Extra Oreo crumbs

Instructions

Instructions

Step 1: Prepare the Oreo Crust

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine crushed Oreo cookies and melted butter. Mix until the crumbs are evenly coated.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even crust.
  4. Bake the crust for 10 minutes, then set aside to cool completely.

Step 2: Make the Peanut Butter Layer

  1. In a mixing bowl, beat the creamy peanut butter, powdered sugar, softened butter, and vanilla extract together until smooth and fluffy.
  2. Spread the peanut butter mixture evenly over the cooled Oreo crust. Use a spatula to smooth the surface.

Step 3: Prepare the Chocolate Ganache

  1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not let it boil).
  2. Remove the saucepan from the heat and pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 1-2 minutes.
  3. Whisk the mixture until smooth and creamy. Stir in 1 tbsp of butter for added shine.

Step 4: Assemble the Cake

  1. Pour the prepared chocolate ganache over the peanut butter layer, spreading it evenly with a spatula.
  2. Tap the pan gently on the countertop to remove any air bubbles.

Step 5: Chill and Serve

  1. Refrigerate the cake for at least 4 hours, or until the ganache is fully set.
  2. Before serving, decorate with toppings like crushed peanuts, mini peanut butter cups, or extra Oreo crumbs.
  3. To slice, run a knife under hot water, wipe it clean, and cut into the cake for neat slices.

Notes

Cooking Notes

  • Room Temperature Ingredients: Ensure the peanut butter and butter are at room temperature for a smooth and creamy filling.
  • Ganache Tips: For a sweeter ganache, use milk chocolate instead of dark chocolate.
  • Make It Gluten-Free: Use gluten-free chocolate sandwich cookies for the crust to cater to gluten-free diets.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Nutrition

  • Calories: 450
  • Sodium: 210mg
  • Fat: 31g
  • Carbohydrates: 38g
  • Protein: 6g

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