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
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
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.