Instructions
Step 1 Prepare the chocolate cake according to package instructions and bake in a rectangular dish. Let cool completely.
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Step 2 In a bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth.
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Step 3 Fold in half of the whipped topping until light and creamy.
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Step 4 Spread the peanut butter mixture evenly over the cooled cake layer.
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Step 5 In a small saucepan or microwave, heat heavy cream and pour over chocolate chips. Stir until smooth to make ganache.
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Step 6 Spread a layer of ganache over the peanut butter layer.
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Step 7 Top with remaining whipped topping and smooth evenly.
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Step 8 Drizzle additional melted chocolate over the top for garnish.
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Step 9 Refrigerate for at least 3–4 hours before slicing and serving.
Storage and Reheating Tips
Store in the refrigerator covered for up to 4 days. This dessert is best served chilled and does not require reheating. For longer storage, freeze for up to 1 month and thaw in the refrigerator before serving.
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