Chocolate peanut butter fudge cake
|200 g||Butter, cubed|
|100 g||Dark chocolate, coarsely chopped|
|¼ cup||Peanut butter|
|¾ cup||Caster sugar|
|1¼ cups||Self raising flour|
|⅓ cup||Cocoa powder|
|2||Eggs, lightly beaten|
|1 to decorate||Chocolate peanuts|
- Heat oven to 160C fan bake. Grease a 20cm springform tin and line base with baking paper.
- Place the butter, chocolate, cream, peanut butter and sugar in a saucepan over a low heat until melted, stirring until the sugar has dissolved.
- Sift the flour and cocoa over the melted mixture and whisk gently to just combine. Next, whisk in beaten eggs, but do not overbeat. Pour mixture into prepared tin. Bake for 50 minutes or until a skewer inserted comes out with a few moist crumbs attached.
- Cool cake in baking tin before removing and decorating. To make ganache, melt chocolate and cream together. Set aside to cool a little then pour over cake. Decorate with chocolate-covered peanuts.