Fudge Cake with Peanut Butter Glaze

    55 minutes

    It first seems like a regular chocolate cake but what a difference! Peanut butter is the magic ingredient. It is spread between the cake and the icing.

    129 people made this

    Serves: 14 

    • 2 cups (250g) plain flour
    • 2 cups (220g) white sugar
    • 1 teaspoon bicarb soda
    • 250g butter
    • 1/2 cup unsweetened cocoa powder
    • 1 cup (250ml) buttermilk
    • 2 eggs, beaten
    • 1 teaspoon vanilla essence
    • 1 1/2 cups (375g) creamy peanut butter
    • 125g butter
    • 1/4 cup unsweetened cocoa powder
    • 1/3 cup (90ml) buttermilk
    • 4 cups (600g) sifted icing sugar
    • 1 teaspoon vanilla essence

    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Combine flour, white sugar and bicarb soda in a large mixing bowl; set aside.
    2. Melt 250g butter in a heavy saucepan; stir in 1/2 cup cocoa. Stir in buttermilk and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 20x30cm baking pan.
    3. Bake at 180 degrees C for 20 to 25 minutes, or until an inserted knife comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.
    4. To Make icing: Combine 125g butter or margarine, 1/4 cup cocoa and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over icing sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate icing over peanut butter on cake. Cut into squares.

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    Reviews and Ratings
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    Reviews in English (120)


    Excellent cake! It is very rich though, so eat in small portions. I found it was easiest to microwave the peanut butter for 30 seconds and then pour in on.  -  09 Apr 2006  (Review from Allrecipes USA and Canada)


    This cake caused arguments in my house. "What do you mean you ate the last piece!?" arguments. It was absolutely dense, rich, and delicious. I did make a few changes. I didn't spread the peanut butter layer alone; I was mixing the icing when we got a call and had to leave the house quickly, when we returned, the icing had hardened in the mixer, so I added the peanut butter directly to it and some light cream to bring it to the right consistency and voila! I will definitely make this cake many, many times, especially when I eat the last piece! Try this, you won't be disappointed.  -  23 Jan 2006  (Review from Allrecipes USA and Canada)


    Very rich and yummy cake! I love peanut butter and chocolate. I've never made a cake where you first cook the butter, cocoa and eggs together on the stove so that was interesting. When I was cooking the frosting mixture, at the last minute the butter separated out and looked gross and greasy, but mixed fine with the powdered sugar. The chocolate frosting is my favorite part! I used Adam's natural peanut butter, which seemed to go well because the rest of the cake is so sweet. I used a whole 16 oz. jar! I also used a 16 oz. bag of powdered sugar for the frosting. A good use of my buttermilk that was really needing to be used! Try this recipe, it's yummy!  -  31 Aug 2005  (Review from Allrecipes USA and Canada)