Peanut butter chocolate fudge cake
- Preparation and cooking time
- Prep:
- Cook:
- 1 hour cooling
- More effort
- Serves 10
Ingredients
- 250g unsalted butter
- 250g brown sugar
- 200g self-raising flour
- 50g cocoa powder
- 50g dark chocolate
- 4 eggs
- 1 tsp baking powder
- 1tsp vanilla extract
Icing
- 250g unsalted butter
- 250g brown sugar
- 200g self-raising flour
- 50g cocoa powder
- 50g dark chocolate
- 4 eggs
- 1 tsp baking powder
- 1tsp vanilla extract
- 100g softened butter
- 300g icing sugar
- 100g smooth peanut butter
- 100g milk chocolate
- 2 tbsp milk
Ganache
- 250g unsalted butter
- 250g brown sugar
- 200g self-raising flour
- 50g cocoa powder
- 50g dark chocolate
- 4 eggs
- 1 tsp baking powder
- 1tsp vanilla extract
- 100g softened butter
- 300g icing sugar
- 100g smooth peanut butter
- 100g milk chocolate
- 2 tbsp milk
- 200g plain chocolate
- 200ml double cream
Optional
- 250g unsalted butter
- 250g brown sugar
- 200g self-raising flour
- 50g cocoa powder
- 50g dark chocolate
- 4 eggs
- 1 tsp baking powder
- 1tsp vanilla extract
- 100g softened butter
- 300g icing sugar
- 100g smooth peanut butter
- 100g milk chocolate
- 2 tbsp milk
- 200g plain chocolate
- 200ml double cream
- Vanilla or peanut fudge chunks for decoration
Method
- STEP 1For the cake; Preheat the oven to gas mark 4 (180°C) and grease and line 4 round cake tins
- STEP 2Melt the chocolate with a bit of the butter by placing in a bowl over a saucepan of boiling water, don't let the bowl touch the water
- STEP 3Cream the butter and sugar together then add the melted chocolate, cocoa powder, eggs, flour, baking powder and vanilla
- STEP 4Place in the oven and bake for 20 minutes, once the cake is springy to the touch remove from the tins
- STEP 5While the cakes cool, make the icing by beating together the ingredients
- STEP 6Spread 1/4 of the icing on top of the first cake and place the second on top, use another 1/4 for the second and top with the third. Use the remaining icing to cover the whole cake, including sides
- STEP 7Put the cake aside and make a ganache by heating the cream and stirring in the chocolate until it is smooth
- STEP 8Let the ganache cool slightly so it's not too runny and then pour gently on top of the cake, ease it to the edges but let it drip down the sides without spreading
- STEP 9Top with small pieces of vanilla or peanut fudge and refrigerate for at least an hour before serving
