Best Peanut Butter Chocolate Fudge Cake Recipes

FUDGE-GLAZED CREAMY PEANUT BUTTER CHOCOLATE CAKE

Steps:

• Preheat oven to 350 F. Spray an 8-inch cake pan (with at least 2-inch sides) with nonstick cooking spray with flour. To make the cake: In a large bowl, whisk together the sugar, flour, cornstarch, cocoa powder, baking powder, espresso powder, baking soda and salt. Add the eggs, canola oil and vanilla and whisk to combine. The mixture will be very thick - just make it as uniform as you can. Add the water, a little at a time, whisking in between each addition. Continue until you've added all of the water - the batter should be smooth and fairly thin. Transfer the batter to the prepared pan. Bake for 35-37 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when gently pressed with your fingertip. Transfer the pan to a wire rack and cool for 15 minutes, then turn the cake out onto the rack to cool completely. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter, sugar and vanilla together until the mixture resembles coarse crumbs. Add the cream, beating until the filling is smooth - it will be somewhat thick, but still spreadable. You can add additional cream to adjust the consistency, if necessary. To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat for 30 seconds on 50% power. Gently stir, then continue heating in 20-second intervals on 50% power, stirring in between each, until the chocolate is completely melted and the glaze is smooth. Set aside for 30-45 minutes, or until the mixture thickens enough to be spreadable. To assemble: Use a long, thin knife to cut the cake in half horizontally to make two layers. Place the bottom, cut side up, on a serving plate. Spread with the peanut butter filling, then lay the second half of the cake on top, cut side down. Spread the glaze over the top and sides of the cake. Garnish with chopped peanut butter cups.

PEANUT BUTTER CHOCOLATE S'MORES FUDGE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch pan.
• Combine sugar, flour, baking soda and "optional" pudding mix in bowl.
• In a saucepan over medium heat, bring butter, vanilla, cocoa, water, buttermilk and eggs to a rolling boil, stirring occasionally.
• Pour over dry ingredients and mix well.
• Bake 25 minutes, until center bounces back when lightly touched.
• Cool cake completely. Combine peanut butter and peanut oil in bowl and spread over cake. Sprinkle with marshmallows.
• Prepare Chocolate Fudge Frosting:In a saucepan over medium heat combine butter cocoa buttermilk vanilla and *optional Karo. Bring to a boil, stirring constantly. Remove from heat and stir in confectioners' sugar. Stir or whisk until smooth. While still warm, pour over evenly over marshmallows.
• Allow frosting to set 5-10 minutes before serving.

PEANUT BUTTER CHOCOLATE FUDGE CAKE

Steps:

• For the cake; Preheat the oven to gas mark 4 (180°C) and grease and line 4 round cake tins
• Melt the chocolate with a bit of the butter by placing in a bowl over a saucepan of boiling water, don't let the bowl touch the water
• Cream the butter and sugar together then add the melted chocolate, cocoa powder, eggs, flour, baking powder and vanilla
• Place in the oven and bake for 20 minutes, once the cake is springy to the touch remove from the tins
• While the cakes cool, make the icing by beating together the ingredients
• Spread 1/4 of the icing on top of the first cake and place the second on top, use another 1/4 for the second and top with the third. Use the remaining icing to cover the whole cake, including sides
• Put the cake aside and make a ganache by heating the cream and stirring in the chocolate until it is smooth
• Let the ganache cool slightly so it's not too runny and then pour gently on top of the cake, ease it to the edges but let it drip down the sides without spreading
• Top with small pieces of vanilla or peanut fudge and refrigerate for at least an hour before serving

PEANUT BUTTER CHOCOLATE FUDGE CAKE

Steps:

• 1. Cake: Pour boiling water over the unsweeteend chocolate - DO NOT STIR; Set aside to cool to lukewarm.
• 2. Cream sugar and butter with an electric mixer until smooth; Beat in eggs and vanilla.
• 3. Pour water off chocolate into a measuring cup and reserve.
• 4. Blend melted chocolate into butter mixture.
• 5. Combine dry ingredients and add to butter mixture alternately with water drained from chocolate. Beat at low speed after each addition; stir in the chips.
• 6. Pour batter into a well-greased 12-cup bundt pan.
• 7. Bake in a 350 oven for 50 to 55 minutes or until cake tests done, and cool 15 minutes and remove from the pan; cool completely.
• 8. When completely cool, spoon chocolate glaze over entire cake; refrigerate until glaze is firm.
• 9. Drizzle peanut butter glaze over chocolate glaze; refrigerate until ready to serve.
• 10. Chocolate glaze: Combine butter, water, corn syrup and vanilla in a skillet; heat to boiling.
• 11. Add chocolate; cover and let stand five minutes.
• 12. Remove lid and stir mixture until smooth; stir in sugar until blended.
• 13. Chill ten minutes or until glaze is of spreading consistency before spooning over the cake.
• 14. Peanut butter glaze: Combine all ingredients in a small bowl and blend well.