Chocolate Peanut Fudge Cake Recipe

1 1/4 cups

1/4 cup

200 g

100 g

1/4 cup

3/4 cup

3/4 cup

2

For decoration

1/2 bowl

1 tablespoon

Dark Chocolate Icing

150 g

90 g

1/2 cup

Self raising flour

Cocoa powder

Unsalted butter

Dark chocolate, coarsely chopped

Smooth peanut butter

Cream

Caster sugar

Eggs, lightly beaten

Cocoa powder

Packaged chocolate-dipped peanuts

Dark chocolate, coarsely chopped

Unsalted butter

Condensed milk

• Preheat oven to moderate 180^oC.
• Brush a deep, 20cm round tin with melted butter or oil, line base and side with paper, grease paper.
• Sift flour and cocoa in a large mixing bowl. Make a well in the centre. Combine butter, chocolate, peanut butter, cream and sugar in the medium pan. Stir over low heat until butter and chocolate have melted and sugar has dissolved, remove from heat.
• Add the butter mixture to the dry ingredients. Using a whisk, stir until just combined, add eggs, mix well, do not over beat.
• Pour mixture into prepared tin. Bake for 1 hour or until skewer comes out clean when inserted in centre of cake.
• Leave cake in tin 30 minutes before turning onto wire rack to cool.
• To make Dark Chocolate Icing : Combine chocolate, butter and condensed milk in small pan. Stir over low heat until chocolate and butter melt and mixture is smooth, remove from heat.
• Cool until thick and spreadable.
• Cut the cake in half horizontally. Spread half the chocolate mixture over base half of cake.
• Sandwich with top layer of cake. Spread rest of icing over top of cake. Sprinkle with extra cocoa powder, decorate with chocolate dipped peanuts.