Okay, okay. I know that a) it has been very long since my last post and b) that I have been posting many chocolatey things recently, but this is not a recipe to overlook. Given that I have been wallowing … Continue reading
Is there anything in the name of this post that doesn’t appeal? For me no. Every word… peanut, butter, chocolate, fudge, cake… What more could you want in life? For those of you who have been crazy enough to give up chocolate for lent, then make this as soon as easter hits! This would be the ultimate chocolate indulgence to end your idiotic deprivation of the stuff of life.
Before I continue, I also want to apologise most profusely for not having blogged in so long. Life has been craazy (or cray cray as some annoying people say): piano exam, homework, drama play. Oh the stresses of school! Anyhoo, don’t want to drag on with my boring life story; so on with the baking.
This cake was something I came up with whilst trudging home in the (constant) rain from a miserable day at school. All I wanted to do was bake a good old chocolate cake – then inspiration struck! What if I could get peanut butter in there; kind of like a snickers? That was the spark that ignited this cake (ok sorry now this just sounds like a masterpiece, even though it’s just a chocolate cake). With that, I was off and omigoodness – this cake is just heaven. My mum and I couldn’t stop eating it; I can’t believe our family isn’t obese with all the cake we eat!
So please, make this cake. Melt down easter eggs, do whatever it takes. End of lent, easter, special occasion, or just feeling greedy. Make it!
Peanut Butter Chocolate Fudge Cake
SPONGE (2x 8″ cake tins)
225g/8oz soft light brown sugar
200g/7oz self raising flour
30g/1oz cocoa powder
1/2 tsp baking powder
75g/3oz chocolate chips (whatever sort takes your fancy)
2 tbsp water
50g/2oz soft light brown sugar
1 tbsp cocoa powder
2 tbsp crunchy or smooth peanut butter
6-8oz icing sugar
100g milk chocolate
100ml double cream
1) Start off with making the sponge; first preheat the oven to 180°C/160°C fan. In a large bowl cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time. Chuck in all the rest of the ingredients and mix into a smooth mixture.
2) Spoon equal amounts into two eight inch cake tins and bake for 35 minutes. Leave until cool then turn out of the tins.
3) For the peanut butter fudge icing, melt the butter, water, cocoa powder and light brown sugar in a pan until it starts to boil. Whip off the heat and mix thoroughly with the icing sugar and peanut butter until you have a thick consistency (it should still drop off the spoon). Spread on one of the cakes and sandwich with the other cake.
4) To top the cake, heat the double cream until scalding (but not boiling) in a pan. Take off the heat and chuck in the chocolate. Wait 5 minutes then stir all together and pour on top of the cake. If you like, sprinkle with more chocolate or toasted peanuts.
I really hope you enjoy this cake. If you like peanut butter, then have a look at my chocolate peanut butter truffles too! Would love some comments. Happy easter baking, and if you have given up chocolate for lent then relish the thought of biting into this chocolate marvel.
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