Shamefully Decadent Chocolate Peanut Butter Fudge Cake

peanut butter fudge cakeThis is NOT a cake.

Don't be fooled by the title! This dessert is much, much more than a mere cake ... it's an event. For example, it could be used this way in everyday conversation: Hey, what are your plans for this Saturday night? Oh, just Chocolate Peanut Butter Fudge Cake.

You know what?

It's even more than an event. It's a holiday! Mark it on your calendar.

I would say you could invite your nearest and dearest, but what if any of the guests actually showed up? Then you'd have to share. Things could get ugly.

Don't say I didn't warn you. And have a very happy Chocolate Peanut Butter Fudge Cake!


For the cake
2 2/3 c all-purpose flour
1 1/2 c sugar
1 c packed light brown sugar
1/2 c unsweetened nonalkalized cocoa powder
2 t baking powder
1 t baking soda
1/2 t salt
3 large eggs
2/3 c sour cream
1 T vanilla extract
1 1/2 sticks unsalted butter, melted and cooled
1/2 c corn or canola oil
1 1/4 ice water

For the fudge frosting
6 oz unsweetened chocolate
2 sticks unsalted butter, softened
2 c confectioners' sugar, sifted
1 T vanilla extract

For the filling
1 stick unsalted butter, at room temperature½ c creamy peanut butter
1 2/3 c confectioners' sugar

The cake
Preheat oven to 350 F. In a large bowl, sift the flour, sugars, cocoa, baking powder & soda, and salt. Whisk the ingredients together until well mixed.
In a medium bowl, whisk the eggs, sour cream, and vanilla until well blended.
Pull out the electric mixer and slap on the paddle attachment or beaters. On low speed, mix together the oil and butter. Beat in the water.
Add the dry ingredients all at once and mix on low for 1 minute. Scrape down sides. Add the egg mixture. Blend it all together, maybe a minute. Scrape the batter into the prepared pans.
Bake for 50-55 minutes.
Cool the cakes in the pans on a wire rack for 15 minutes. Then invert the cakes on the rack and remove the pans. Cool completely.

The fudge frosting
Melt your chocolate, either over a double boiler or 90 second on 70% in the microwave. Let it cool completely.
Beat the butter on medium-high for 1 minute until it's creamy. Add the sifted confectioners' sugar and beat until well blended and light, 2-3 minutes. Beat in the vanilla. Reduce the speed to low and drizzle in the chocolate. Bump up the speed to medium high and beat for 1 minute until glossy.

The peanut butter creme
Cream together the butter, peanut butter, and confectioners' sugar with the paddle attachment, probably 2 minutes.
Slice off the domed tops of the cakes so they are flat. Place a layer on your serving plate. Add on the peanut butter creme. Smooth out without touching the sides. Place on the second layer. Spread out the fudge frosting on the top and sides using an offset spatula. 

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Image via Karen Thornton/Flickr
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