Super moist, exploding with chocolate and swirled with peanut butter. Do I need to say more? I think not.
So today I was having one of those days where you think to yourself stuff it, I’ve been pretty good lately and I most definitely deserve to sit around in my sweats stuffing my face all day with mouthfuls of chocolaty goodness. And that is exactly what I did and how today’s post came about. No regrets what so ever.
This cake is is yum, yum, yum. Kinda like a cross between a brownie and a cake mix but made to fit into a slice tray. A sliaknie maybe? Who knows? You can call it what ever you like as long as you try it cause it is truly amazing and I enjoyed every single bite.
Super moist, rich and buttery this cake has an amazingly soft texture. And because I am obsessed with chocolate I couldn’t resist putting more in, so I added an extra layer of it in the middle. The blobs of gooey peanut butter swirls work like magic adding a great flavor and thick, sticky texture where present.
The best way to enjoy this scrumptious treat is by warming it up and having it with a generous scoop of ice cream or whipped cream or even both. No judgement.
This cake will keep for 3-4 days in an airtight container when kept in a cool dry place.
- 8 ¾ oz 250g butter
- ½ cup cocoa
- 1 ½ cups sugar
- 4 eggs
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- 1 cup roughly chopped dark chocolate
- 1/3 cup peanut butter
- Preheat oven to 350(180C). Melt butter in a medium sized saucepan over a low heat. Once butter is completely melted mix in cocoa.
- Remove from heat and stir in sugar. Add the eggs and beat well using a wooden spoon. Sift flour and baking powder into the mixture. Add the vanilla essence and mix till combined.
- Line a 11” x 7” baking pan or simular with parchment paper. Pour half of the mixture in making sure to cover the base. Sprinkle the chopped chocolate evenly on top then pour other half of mixture over. You may need to use a spatula to spread.
- Making three lines lengthwise put small blobs of peanut butter on top. Using a knife swirl through. Bake for 25-30 minutes. Allow to cool before slicing.
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