Super Moist Chocolate Fudge Cake With ‘Inside of a Peanut Butter Cup’ Frosting

This is a cake that has changed my life in ways I could never imagine. It is literally the cake of my dreams, topping every other cake I ever thought I knew and loved! 😁

It’s not a huge surprise since it’s got peanut butter in it ,which everyone knows is my true love, and paired with by far the best chocolate cake I have EVER eaten to make it a too good to be true creation.

Remember how big of a deal I made with this chocolate cake, well we’re using the same chocolate cake recipe just switching it up a bit. For starters I replaced the sour cream with buttermilk. Good ole’ store bought real buttermilk for an impossibly soft, moist, tender and scrumptious crumb that is melt in your mouth-stick to your fork decadent. The catch is that you must use actual buttermilk not the homemade substitutes here like the vinegar/lemon concoction or something, it just doesn’t cut it here.

I know this may be annoying for some since buttermilk isn’t readily available to everyone so my only other option is to use sour cream. That gives the closest texture and taste to using real buttermilk.

I also always always use soft brown sugar in all my chocolate cakes because I feel like the flavour is unparallel to using all white sugar but that being said you can of course use all white.

On to the frosting, well this is one of those things that you know you dream about deep down inside but never think will actually become a reality. This my friends is that dream come true 😉

Imagine taking a million Reeses peanut butter cups, scraping the delicious fillings out and spreading it in and all over the cake! 😋😋 I swear that is EXACTLY what this frosting tastes like!

I actually made it by accident while trying to use up whatever I had left over ingredients wise. Basically it’s my favourite peanut butter frosting in a bigger batch, a bit more icing, some cream and a bit of sour cream. Yep that little addition of sour cream takes this frosting to a whole other level it’s a must!

My family couldn’t wait till sunrise for me to take a picture of the cake so I cut everyone a slither just as a hello and welcome to the cake of all cakes! They all unanimously declared this cake to be the best cake I have ever made in my entire life and that I’ll never make something that tops it.

I am so proud of this cake I mean it’s one of those bakes that I can’t believe I made myself from scratch with just basic ingredients and just a regular whisk 😁😁 it’s THAT amazing!!

You guys must make both this cake and frosting and plz tag me with your pics @dutchbakerblog on Instagram, Facebook or Twitter 💙

Super Moist Chocolate Fudge Cake With ‘Inside of a Peanut Butter Cup’ Frosting

Recipe rating: N/A

Recipe by Linda @thedutchbaker

Servings

8 – 10

servings

Makes a 2 or 3 layered 8 or 9 inch cake, a 9 x 13 inch cake or about 26 – 28 cupcakes.

Cook Mode

Keep the screen of your device on

Ingredients

• 1 1/2 cups (190gms) all purpose flour minus 2 tablespoons

• 2 tablespoons cornflour/cornstarch

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup (96gms) cocoa powder

• 1 cup (200gms) melted butter

• 1 cup (200gms) white sugar

• 1/2 cup (100gms) light or dark soft brown sugar

• 4 eggs

• 2 teaspoons vanilla extract

• 1 cup (250mls) real buttermilk (substitute only with sour cream*)

• For the frosting

• 6 tablespoons (75gms) butter

• 1 1/2 cups (375gms) creamy or crunchy peanut butter

• 2 1/2 – 3 cups (375gms) icing sugar

• 2/3 cup (160mls) cream or milk

• 1 1/2 tablespoons sour cream, substitute with yoghurt

• 3/4 teaspoon vanilla extract

Directions

• Preheat oven to 160C/325F. Grease and flour cake tins.
• In a bowl, whisk together flour, cornflour, baking powder and baking soda, salt and cocoa powder until very well combined.
• In a large bowl, whisk together butter and sugars until well combined. Add in eggs one at a time whisking only until just combined. Add in vanilla.
• Add in half of the dry mix then the buttermilk then the remaining dry mix whisking until just combined.
  Divide batter between cake tins and bake for 25 to 28 minutes until baked through and a toothpick or knife comes out clean. Cool cake in tins for 10 minutes then cool on a wire rack for 15 minutes before placing in airtight containers to cool completely.
• For the frosting
• Whisk together butter and peanut butter until creamy.
• Add in the icing sugar and milk/cream in alternating batches adding enough milk/cream until a very soft frosting is formed. Add in the sour cream and vanilla and beat well to combine.
• Cake should be stored in an airtight container for up to 3 days at room temperature.

Notes

• *Sour cream can be substituted with Greek yoghurt.
• Recipe by the dutch baker.

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