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Chocolate peanut butter poke cake with layered pudding filling and ganache. Decadent 4 hour celebration cake with peanut butter frosting.

Chocolate Peanut Butter Poke Cake

Layered chocolate poke cake with peanut butter pudding filling and chocolate ganache. This chocolate peanut butter poke cake delivers bakery presentation in 4 hours perfect for parties and celebrations.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 3 hours
Total Time 4 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cake
  • 1 box Chocolate cake mix Devil's food or dark chocolate
  • Additional ingredients Per box instructions (eggs, oil, water)
For the Peanut Butter Filling
  • 1 box Instant peanut butter pudding mix 3.4 oz
  • 1.5 cups Milk Cold
  • 1 can Sweetened condensed milk 14 oz
For the Chocolate Ganache
  • 1 cup Heavy cream
  • 2 cups Semi sweet chocolate chips
For the Peanut Butter Frosting
  • ½ cup Butter Softened
  • 1 cup Creamy peanut butter
  • 2 cups Powdered sugar
  • 1 teaspoon Vanilla extract
  • 2 tablespoon Milk If needed for consistency
For Garnish
  • 1 cup Reese's pieces or peanut butter cups Chopped
  • ½ cup Chocolate shards For decoration

Equipment

  • 1 9x13 inch baking pan For cake base
  • 1 Wooden spoon handle or skewer For poking holes
  • 3 Mixing bowls For pudding, ganache, frosting
  • 1 Electric mixer For peanut butter frosting
  • 1 Piping bag with star tip For decorative frosting
  • 1 Spatulas For spreading layers
  • 1 Whisk For pudding mixing

Method
 

  1. Pipe peanut butter frosting rosettes on top, garnish with chopped Reese's and chocolate shards, serve chilled
  2. Poke Holes - Use wooden spoon handle to poke holes all over warm cake about inch apart going almost to bottom
  3. Make Pudding - Whisk instant peanut butter pudding mix with milk and sweetened condensed milk until smooth and slightly thickened
  4. Add Filling - Pour pudding mixture over poked cake immediately, spread gently ensuring it fills holes
  5. Chill - Refrigerate cake at least 2 hours for pudding to set and flavors to meld
  6. Make Ganache - Heat heavy cream until simmering, pour over chocolate chips, let sit 2 minutes, stir until smooth
  7. Add Ganache - Let ganache cool 10 minutes, pour over chilled pudding layer, spread evenly
  8. Chill Again - Refrigerate 1 hour until ganache set and firm
  9. Make Frosting - Beat softened butter with peanut butter, gradually add powdered sugar and vanilla until fluffy
  10. Decorate - Pipe peanut butter frosting rosettes on top, garnish with chopped Reese's and chocolate shards, serve chilled

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.