Chocolate Fudge Cake with Peanut Butter and Chocolate Frosting

December 20, 2020

Chocolate Fudge Cake with Peanut Butter and Chocolate Frosting

Ingredients:

For the Fudge Cake:

* 3/4cup Unsalted Butter at room temperature

* 3 Eggs

* 1/2cup Sour Cream

* Non-stick cooking spray

* 2tsp Vanilla Extract

* 2cups All Purpose Flour

* 1 1/2cups Granulated Sugar

* 1/2cup Brown Sugar

* 3/4cup Cocoa Powder

* 1 1/2tsp Baking Soda

* 1tsp Baking Powder

* 1tsp Salt

For the Peanut Butter Frosting:

* 3/4cup Unsalted Butter at room temperature

* 1 1/2cups Creamy Peanut Butter

* 3cups Confectioners Sugar

* 1/4 - 1/3cup Milk

For the Chocolate Frosting:

* 1cup Unsalted Butter at room temperature

* 1/2cup Salted Butter at room temperature

* 4cups Confectioners Sugar

* 3/4cup Cocoa Powder

* 5-6tbsp Whipping cream

* 1 1/2tsp Vanilla Extract

For the Topping:

* 1bag mini Peanut butter cups

* 1bag mini Turtles

* 5-10 Chocolate wafer sticks

* 1bag mini Maltesers

* Chocolate Sprinkles

Optional: Ferrero Roches

Directions:

1. To make the chocolate fudge cake, grease (with non-stick cooking spray) and line 2 8x8 square baking pans, with parchment paper (only at the bottom of the pans). Pre-heat oven to 350degrees.

2. Heat the butter with 1 cup of water in a saucepan over medium heat, until butter dissolves. Take it off the heat and leave to cool.

3. Combine the eggs, sour cream and vanilla in a bowl, and whisk together until combined well.

4. In then bowl of a stand mixer (with paddle attachment), combine the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder and salt. Whisk together well to combine. Add the butter mixture to the flour mixture, and whisk it well to combine with the electric mixer.

5. Add the sour cream mixture to the mix in the stand mixer and beat on medium speed to combine. Divide the batter evenly into the two prepared pans, and bake at 350degrees for 30-32 minutes.

6. Once baked, take the pans out of the oven and leave the cakes to cool in each pan. Once semi-cool invert the cakes onto a wire rack and leave to cool fully.

7. To make the peanut butter frosting, using a stand mixer, mix the peanut butter and butter together, until smooth and creamy. Add the confectioners sugar to the mixture, with mixer on low. Turn up the speed to medium and whisk the mixture for about a minute. Turn the speed to low again, and add the milk (start with a 1/4cup) and whisk until the peanut butter frosting is creamy and smooth.

8. To make the chocolate frosting, using a clean bowl and stand mixer or electric hand mixer, whip the butter until creamy, pale and smooth (about 5 minutes). Sift in the cocoa powder, confectioners sugar, whipping cream (start with 4tbsp and then add more if needed) and vanilla, mixing on low speed, until well combined. Once combined turn the beater to medium-high and whisk for an additional 2-3 minutes until the mixture is fluffy.

8. Once cooled, set one of the cakes on the cake stand, and frost the top of the cake with the peanut butter frosting. Place the second cake on top of the first one (once frosted with peanut butter frosting). Press down gently to ensure the two cakes are set firmly. Using a frosting knife or spatula, add the peanut butter frosting to the sides of the cake (in between the two cakes), where there are gaps in the edges. (see picture above). Once done, place in the refrigerator for 15 minutes to chill.

9. After 15 minutes, take the cake out of the refrigerator, and ice with the chocolate frosting. Once done, transfer some of the peanut butter frosting to a piping bag and pipe a border around the cake. Using an icing knife you can create a design of your choice. For the top, pile the peanut butter cups, mini turtles, chocolate wafers (broken into two), and Maltesers in the middle. Sprinkle the chocolate sprinkles on the top of the cake and gently press into the icing, so that it sets (and doesn't roll off). Leave in refrigerator to chill.

Leave at room temperature for 15 minutes prior to cutting and serving.