As at the moment I do not have a camera I am a little stuck for posting in this blog. So sorry that once again it is just a single photo … but you can see it’s a good ‘un 🙂
This is a lovely cake, unapologetic of its nuts and dairy and sugar. But for a celebration or general gathering it is always a delight to see.
I hope you enjoy it.
Peanut & Chocolate Fudge Cake
360g / 12 oz sifted self-rising flour
120g / 4 oz cocoa
1/2 tsp baking powder (or baking soda)
1/2 tsp sea salt
240g / 8 oz butter, at room temperature
480g / 1 lb Muscavado Sugar
120g / 4 oz 85% chocolate
250 ml / 8 fl oz milk
2 tsp vanilla paste
Set oven to 350˚F/180˚C/Gas 4 .
Parchment line three 23cm round cake tins.
Sift the flour, cocoa powder, baking powder/soda and salt into a large bowl.
On a stand mixer with the paddle attachment beat the sugar and butter for about 5 minutes, until nice and fluffy.
Whilst that is happening put the chocolate into the top of a double boiler (or like I do, a bowl over a small pan of hardly simmering water) and gently stir as it melts.
As soon as it is melted remove it from the top of the pan. And set to one side.
Beat together the vanilla paste and the eggs just to break them up.
Add slowly into the butter and sugar as it mixers. This can easily take another 5 minutes to do well.
Once that is done turn the beaters to slow and pour in the chocolate and allow it to barely mix together.
Add into the flour mix and along with the milk stir and fold until well blended.
Divide among the 3 prepared cake pans.
Bake for 30 to 35 minutes, or until a skewer comes out almost clean.
Cool in the pans for about 20 minutes. Then turn onto wire racks.
Do not peel off the paper on the bottom cooled completely (they will be too fragile).
Fill and coat with the Peanut Butter Topping (recipe below) however you particularly like. I generally like to leave the sides bare as people like to see that there are ‘layers’ 🙂
Then make up the Peanut Fudge Ganache and make into balls or quennels to top the cake (these are fab, like a really good peanut truffle – try not to eat it before using what you need for the cake.
Peanut Butter Topping
210g / 7 oz cream cheese
210g / 7 oz butter (at room temperature)
480g / 1 lb icing (confectioners) sugar
120g / 4 oz smooth peanut butter
On a stand mixer with the paddle attachment beat the cream cheese, peanut butter and butter until light and fluffy.
Turn the beaters to slow and slowly mix in the icing (confectioners) sugar.
Turn the speed up again and allow to beat for another minute or so until light and fluffy
Peanut Fudge Ganache
3 oz dark chocolate
1 tbsp smooth peanut butter
1 tbsp golden syrup
In the top of a double boiler or in a bowl set over simmering water, stir together the chocolate, peanut butter, and golden syrup as it melts together.
Remove from the heat and beat until just thickened.
You need to shape this whilst it is warm 🙂