Peanut Butter Chocolate Fudge Cake

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.

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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.

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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!

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Peanut Butter Chocolate Fudge Cake
You need:
SPONGE (2x 8″ cake tins)
225g/8oz butter
225g/8oz soft light brown sugar
4 eggs
200g/7oz self raising flour
30g/1oz cocoa powder
1/2 tsp baking powder
75g/3oz chocolate chips (whatever sort takes your fancy)

ICING
50g/2oz butter
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.

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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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Banana Bread

Bread is probably not the best word to describe this thing of beauty, however, it does give an excuse to eat lovely thick slices of it warm out of the oven. Normally I bake it in a 1kg/2lb loaf tin, however here, I have made it into little buns for mes amies in my french class. This is my favourite cake. Hands down. I kid you not – try it and you will see why. The soft bananary sponge, with melting chocolate chips is a taste of heaven. I challenge anyone who does not want a second slice! It is perfect for those manky bananas that have gone brown and shrivelled, which no one wants to eat – they work the best here. I beg you to try this and you will be hooked, especially as all the ingredients are chucked in at once (last minute baking – hello?).

Banana Bread
You need:
2 bananas (overripe – most definitely NOT green)
4oz/100g butter
4oz/100g sugar
2 eggs
8oz/200g self raising flour
1 tsp bicarbonate soda
3oz/75g chocolate chips/chopped chocolate

1) Preheat the oven to 160°C/145°C fan. Mash the bananas into a pulp.

2) Chuck all the ingredients into a large bowl and mix them thoroughly.

3) Spoon into cupcake cases and bake for 30 minutes or a lined/greased loaf tin and bake for 1 hour.

That is literally it. Three simple steps, so simple that a 5 year old could do it and the great thing about it is that is that there are fewer places to go wrong! This is one of those staple recipes that doesn’t need meddling with, and will never fail to please. If you have time, bake it now and have it tomorrow for breakfast – WARNING: It may all be gone – have fun and if you have any recipes you’re not sure about, please comment or tweet, as I am very happy to feature one in my blog. Must dash, as my family seem to be taking all my cake and there will be none for my friends tomorrow x