I can’t believe that this cake recipe is still in draft and not shared. December is a time for lots of baked goods and I had my fair share of weekends and late night baking. It is the month of super indulgence and lots of cake. It is also the month of lots of parties and drunken catch ups. The new place (then) that we recently moved in had its very own street party which is organised by our next door neighbour. We were all given the option to bring our own plate of food or baked goods and they were supplying the organic sausages for the BBQ. How awesome is that?!
I like to give myself stupid pressure when it comes to cooking or baking for others. I want to see smiles and satisfaction on their faces. I took the opportunity to bake this chocolate fudge peanut butter cake. This cake is everything naughty but I am sure Santa will be very happy to have a piece.
I also got to use my new pink KitchenAid Artisan Handmixer from the good people of Kitchenware Direct. This is to replace my old stand mixer until I save enough money to get a KitchenAid standmixer! It has 7 speed and did the job perfectly and way better than my old standmixer. The KitchenAid handmixer mixed and whipped through the thick googey cake mixture with no issues.
And then I just washed the attachments and worked on the peanut butter frosting. It was easy, no fuss and worked a treat! I can only imagine how well the standmixer is going to be! But for those that is still dreaming of a KitchenAid mixer but can’t afford it yet, get this for the time being.
The cake turned out lovely and moist. I like how the chocolate chips peep out from the chocolate cake. And I love how it just melts in your mouth when you eat it.
I love making chocolate ganache. It is always fingers licking good.
This recipe is taken from How Sweet Eats.
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 cup unsalted butter, softened to room temp
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk chocolate chips
- chocolate sprinkles for topping
- 5 ounces chopped milk chocolate
- 1/3 cup heavy cream
- 1/4 teaspoon vanilla extract
Peanut butter frosting
- 1 cup creamy peanut butter
- 1 tablespoon coconut oil
- 1 tablespoon powdered sugar
- Preheat oven to 325 degrees F or 170 degrees C. Grease or spray a 14-cup bundt pan with butter or nonstick spray
- In a large bowl, whisk together flour, cocoa, baking soda and salt. In a smaller bowl, whisk together milk and sour cream
- Beat butter in the bowl of your electric mixer until creamy, then add in sugar and beat on medium-high until fluffy, about 3-4 minutes, scraping down the sides if needed
- Add in vanilla extract and beat until combined, then add in eggs one at a time, beating after each addition. Continue to scrape down sides if needed
- Once combined, add in half of the flour mixer, beating on low until just combined, then add in the milk and sour cream, beating again. Finish but adding the rest of the dry ingredients, just beating until combined or even stirring with a spoon
- Fold in chocolate chips with a spatula. Pour in the greased bundt pan and bake for 40-50 minutes, or until cake is set. Do not overbake – cake will be dry!
- Let cool for about 30 minutes in the pan, then gently invert and let cake cool completely before covering in ganache
- Place chocolate in a large bowl. Heat cream in a small saucepan over low heat until it’s warm and bubbles appear on the edges
- Once warm, pour over the chocolate and whisk constantly until smooth – about 2-3 minutes. Whisk in vanilla extract. Let ganache sit for 20-25 minutes until it thickens and “sets up” a bit
- Once cake has cooled, pour overtop. Place in the fridge to firm up quickly while you make the peanut butter frosting
Peanut butter frosting
- Melt peanut butter until creamy (I microwave for 30 seconds, stir well, then microwave again in 15 second increments until melting), then stir in coconut oil or rice bran oil
- Whisk in powdered sugar until smooth (about 1-2 minutes), then let sit for 15-20 minutes until it cools and sets enough to be pourable but not super runny
- Pour over chocolate ganache and cover in sprinkles!
This cake is a hit at the street party. I have to admit that I tried to do the right thing by slicing it up but end up butchering it to pieces. I am good at eating cakes but not cutting them. I have used the KitchenAid Handmixer many times after and it never fails. I love how easy it is to clean. It also comes with another attachments that is great for making milkshakes and energy drinks (if you are into that). Check out this video on Kitchenware Direct to find out more. All the gadgets that I have received from them is always top quality and never disappoints. The delivery is quick and their customer service is quick to response to queries.