CREDIT: Mama’s Recipes @Facebook


At Joburgstyle, we took on the delicious challenge of creating and tasting our very own Peanut Butter Cheesecake Chocolate Cake. This decadent masterpiece combines layers of rich, velvety cheesecake with robust dark chocolate cake, all wrapped in a creamy peanut butter frosting and topped with a silky chocolate ganache.

As we meticulously crafted each element, we started with the creamy peanut butter cheesecake, achieving a perfect balance of smoothness and flavor. The chocolate cake layers came next, moist and tender, with deep flavors enhanced by unsweetened cocoa and strong brewed coffee. The light, fluffy peanut butter frosting added a perfect sweet and salty balance, making the cake even more irresistible. Finally, we topped it with a glossy, professional finish of chocolate ganache.

The end result was a symphony of flavors and textures that we couldn’t wait to dig into. This cake proved to be an indulgent treat, making it a standout dessert for any occasion. Our hands-on experience at Joburgstyle left us thoroughly impressed and eagerly sharing every delightful bite.



  • 2 packages (8 ounces each) Cream Cheese, softened
  • 3/4 cup granulated sugar
  • 1/2 cup creamy peanut butter
  • pinch of kosher salt
  • 2 large eggs
  • cup sour cream
  • cup heavy whipping cream


  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened dark chocolate cocoa powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup strong brewed coffee, cooled
  • 1/2 cup milk


  • 1 1/2 cups unsalted butter, softened
  • 1 cup creamy peanut butter
  • 5 cups powdered sugar
  • 4 tablespoons milk


  • 15 Dove® Darl Chocolate PROMISES (about 4 ounces)
  • 1 cup heavy whipping cream


CHEESCAKE: Beat cream cheese and sugar until creamy. Add peanut butter, salt, and eggs. Mix in sour cream and heavy cream until thick and bath for 45 minutes. Cool and refrigerate.

CAKE: Mix dry ingredients. Combine coffee mixture into batter. Bake in two 9-inch pans at 350°F for 25 minutes. Cool.

FROSTING: Whip butter, then add peanut butter and powdered sugar. Beat until fluffy.

GANACHE: Melt chocolate with cream and stir until smooth.

ASSEMBLY: Layer cake, cheescake, cake. Frost all over and ppour ganache on top.

Decorate as desired!