Peanut Butter Cheesecake Stuffed Chocolate Loaf Recipe

If you happen to love peanut butter, cheesecake and moist chocolate cake, all of your desires have simply come true. The filling is gorgeously creamy. The chocolate cake is moist and fantastically chocolatey, and is tremendous simple to make as a result of it’s a fast bread.

This Peanut Butter Cheesecake Stuffed Chocolate Loaf is probably probably the most epic from-scratch creation to return out of my pokey little kitchen all yr!

All I needed was a moist chocolate loaf with a creamy peanut butter filling baked inside. A fast Google to discover a recipe, and I used to be fairly stunned that no such factor existed.

Twelve makes an attempt later, I understood why.

Who knew it will be so onerous to create a chocolate fast bread that’s really moist with out utilizing bananas, zucchinis, apple sauce or another ingredient not usually utilized in cake?

And who knew it will be so onerous to get the stability excellent to make a peanut butter filling that’s creamy after being baked for over an hour inside chocolate cake, that’s nonetheless creamy the following day, and (largely) holds it’s type so there’s a reasonably neat layer in the course of the loaf?

I had some severely spectacular fails. The one which crumbled after I lower into it. Actually disintegrated, like sand. The one which was so dense and onerous it was like a brick. I wanted a noticed to hack it into slices. The one(s) that collapsed. And those that didn’t cook dinner via and the one with a crater within the center (????!!).

Then there have been all those in between. The very first one which regarded so good after I sliced it, but the peanut butter filling crystallised when it cooled and the cake was so dry, I couldn’t swallow it. The one the place the peanut butter filling disappeared. The one the place the peanut butter filling ended up “cake like”.

Right here’s a take a look at among the fails I had.

For the Baking Nerds: The most important problem I had that didn’t happen to me earlier than I launched into my quest was getting the consistency of the batter and peanut butter filling proper so the cake got here out moist and the filling largely held it’s form and got here out creamy.

The added complication was that I used to be decided to make the chocolate cake a fast bread. So true to it’s identify, I needed the cake to be fuss free – specifically, no creaming butter. Most chocolate fast bread recipes are made with banana, zucchinis or apple sauce as a result of they add moisture to the loaf. However I simply needed a straight chocolate cake.

The recipes I discovered for chocolate fast breads had been, sadly, fairly dry and/or didn’t actually style of chocolate. Or they had been okay on the day I made them, however actually dry the following day.

The conundrum is that usually, the batter for fuss-free moist chocolate truffles, like my Simple Chocolate Fudge Cake, are skinny so the peanut butter filling would sink. Making a typical chocolate cake batter thicker simply resulted in a dry cake. I discovered that yoghurt was the important thing to a moist cake with a thicker batter. Add to that oil for moisture plus butter for flavour, plus chocolate chips for further chocolate flavour (melted chocolate simply didn’t work, batter was too skinny) = success!

As for the peanut butter filling, that too caught me unexpectedly! I’ve seen so many slices and cookies round the place the filling is simply peanut butter + confectionary sugar. However that didn’t work for this cake as a result of it’s baked for a lot longer. I discovered that the filling was okay on the day, however in a single day it become a crystallised fudge. In the long run, I needed to revert to a Peanut Butter Cheesecake filling as cream cheese labored properly so as to add construction to the filling whereas conserving it creamy.

Neat Peanut Butter Layer: Refrigerate

One factor I actually needed to attempt to obtain was an ideal neat, thick layer of peanut butter cheesecake contained in the cake. Whereas it’s pretty straight ahead for banana bread, carrot cake and so forth as a result of the batter is a lot thicker, it isn’t really easy for chocolate cake!

The problem with the filling was that the thinner the filling is, the creamier it’s as soon as baked contained in the cake. However the thinner the filling, the much less neat the layer as a result of when the batter is poured excessive, it sinks into the peanut butter filling. Additionally the filling swirls in all places when the cake is baking.

Lastly, I found out a easy answer: REFRIGERATE the filling. It companies up whereas nonetheless being mushy sufficient to unfold, plus it slows down the cooking course of barely so the filling comes out further creamy fairly than dry and overcooked. WIN!

As you possibly can see within the step pictures under, the cake batter is sort of thick. However it’s mushy and silky, not dense like (some) muffin batters.

After refrigerating the peanut butter filling, it’s nonetheless mushy sufficient to pour and unfold onto the underside layer of batter and but agency sufficient to pour the batter on high with out it sinking into the peanut butter layer.

Bake it for 70 minutes, and that is what you find yourself with.

A little slice of heaven.

Moist chocolate cake. Creamy Peanut Butter Cheesecake filling.

This cake remains to be moist the day after and day after. Each the filling and the chocolate cake. Plus it freezes properly.

It’s simple to make, there are not any bizarre components in it, and also you don’t even want a stand mixer for the filling.

Individuals speak about meals so good, it makes you do a cheerful dance. That is such meals. It’s simply so, so, SO GOOD!!!

Peanut Butter Cheesecake Stuffed Chocolate Loaf Recipe

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Serves: 10 Prep Time: 15 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 463 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 5 oz / 150 g cream cheese , at room temperature
• 1/3 cup / 85 g smooth peanut butter
• 1 egg
• 1/3 cup / 75 g caster sugar / superfine sugar (2)
• 1/3 cup / 75 g sour cream
• 1 tsp vanilla extract
• 1 1/2 cups / 225 g plain flour (all purpose)
• 3 tsp baking powder
• 1 cup / 220 g caster sugar / superfine sugar (2)
• 1 stick / 125 g unsalted butter
• 1/4 cup / 60 ml vegetable oil (sub with canola, sunflower or other neutral flavoured oil)
• 1/3 cup / 40 g cocoa powder , unsweetened
• 2 eggs
• 1/2 cup / 125 g yoghurt (3)
• 1 tsp vanilla
• 1 1/4 cups / 200 g dark chocolate chips (4)
• 2 tbsp hot water (5)

Instructions

1. Beat the cream cheese and peanut butter using a stand mixer, electric beater or whisk until smooth.
2. Beat in egg until combined. Beat in remaining ingredients until smooth. Cover and refrigerate for 30 minutes.
3. Preheat oven to 180C/350F (fan forced / convection) or 200C / 390F (standard).
4. Spray a loaf and line a loaf pan (23.5 x 13cm / 8½ x 4¼”) with parchment / baking paper. (I just tear a piece off to line the long side, per photo in post)
5. Whisk together flour, baking powder and sugar in a large bowl.
6. Melt butter in microwave in a large heatproof bowl, then whisk in oil and cocoa powder.
7. Whisk in eggs, yoghurt and vanilla into chocolate mixture. Pour mixture into flour and mix until just combine. Stir through chocolate chips.
8. Remove Filling from fridge, give it a good mix to loosen it up – if it’s too stiff, it will sink into the batter.
9. Pour 1/3 of the batter into the loaf pan, smooth surface.
10. Pour over the Filling and smooth surface.
11. Add 2 tbsp hot water into remaining Batter (5), give it a quick mix to combine. Then pour batter over the Filling and smooth surface.
12. Bake for 15 minutes, then turn oven down to 160C/320F (fan forced / convection) or 180C / 350F (standard oven). Bake for 55 minutes, or until a skewer inserted into the top half of the cake comes out almost clean.
13. Stand for 15 minutes in the loaf pan before using parchment paper overhang to lift onto a cooling rack. Cool completely before slicing – it takes a few hours.
14. Optional: Drizzle with melted white chocolate and/or peanut butter white chocolate (7).

Notes

1. You can do this by hand because the filling is not meant to be fluffy, you just need the ingredients combined and smooth. Refrigeration firms the filling so it holds its shape when the batter is poured on top but it is still soft enough so it can be spread over the batter on the base. Also it slows down the cooking process slightly so it comes out really creamy once baked.
2. The sugar can be reduced to 3/4 cup. Granulated / normal white sugar also works, but caster sugar dissolves better and faster.
3. I use low fat Greek yoghurt. You could also use sour cream + 2 tbsp hot water, the cake is not quite as tender but there is little difference.
4. Make sure you use cooking chocolate chips from the baking section of the supermarket, not eating chocolate!
5. The purpose of the hot water is to loosen the batter every so slightly so it doesn’t sink into the Filling. Makes the peanut butter filling layer neater!
6. The purpose of baking it at a high temperature first is to get the rise started and slightly stabilised, before turning down the temperature so it is low enough to bake for a long time without the top of the loaf burning. When baked at 160C/320F for the whole time, I found it was raw inside and when baked at 180C/350F for the whole time, the top was slightly burned.
7. To make peanut butter white chocolate for drizzling (see photo below recipe), add 2 tbsp peanut butter to 3/4 cup white chocolate chips. Melt in microwave in 30 second bursts, stirring well in between. Use a teaspoon to drizzle over the cake.
8. Nutrition per serving, assuming 12 servings. Worth every single calorie.