Description
A rich and indulgent peanut butter cheesecake stuffed chocolate loaf that combines creamy peanut butter cheesecake filling with a moist, chocolatey cake. Perfect for dessert lovers craving a delightful combination of chocolate and peanut butter in a single loaf.
Ingredients
Scale
Peanut Butter Cheesecake Filling
- 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
- 1/3 cup / 75 g sour cream
- 1 tsp vanilla extract
Chocolate Loaf Batter
- 1 1/2 cups / 225 g plain flour (all purpose)
- 3 tsp baking powder
- 1 cup / 220 g caster sugar / superfine sugar
- 1 stick / 125 g unsalted butter, melted
- 1/4 cup / 60 ml vegetable oil (canola, sunflower or other neutral flavored oil)
- 1/3 cup / 40 g unsweetened cocoa powder
- 2 eggs
- 1/2 cup / 125 g yoghurt
- 1 tsp vanilla extract
Additional Ingredients
- 1 1/4 cups / 200 g dark chocolate chips
- 2 tbsp hot water
Instructions
- Prepare the Peanut Butter Cheesecake Filling: In a mixing bowl, beat together the softened cream cheese and smooth peanut butter until smooth and creamy. Add the egg, caster sugar, sour cream, and vanilla extract. Mix well until fully combined and set aside.
- Make the Chocolate Loaf Batter: In a separate bowl, sift together the plain flour, baking powder, and cocoa powder. In another bowl, whisk melted unsalted butter, vegetable oil, caster sugar, eggs, yoghurt, and vanilla extract until smooth. Gradually fold the dry ingredients into the wet mixture until just combined, ensuring not to overmix.
- Assemble and Bake: Preheat your oven to 350°F (175°C) and grease a loaf pan. Pour half of the chocolate batter into the pan. Carefully spoon the peanut butter cheesecake filling over the batter, spreading it evenly but gently. Pour the remaining chocolate batter over the cheesecake layer to cover it. Sprinkle dark chocolate chips on top and drizzle the hot water over them to help melting and a glossy finish. Bake for approximately 70 minutes, or until a toothpick inserted in the cake (avoiding the cheesecake center) comes out clean. Let the loaf cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure cream cheese is at room temperature to avoid lumps in the filling.
- Do not overmix batter to maintain a tender crumb.
- If the top browns too quickly, cover loosely with foil during the last 20 minutes of baking.
- Allow the loaf to cool completely before slicing to maintain the filling shape.
- The hot water drizzle over chocolate chips helps them melt slightly and create a beautiful glossy topping.
