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Midnight Peanut Butter Fudge Eruption Cake

A rich and decadent cake combining chocolate and peanut butter, perfect for sweet cravings and gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Can substitute with a gluten-free blend.
  • 1 cup granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup milk At room temperature.
  • 1/2 cup vegetable oil
  • 2 pieces eggs At room temperature.
  • 1 tsp vanilla extract
Peanut Butter Mixture
  • 1 cup creamy peanut butter Can be substituted for crunchy if desired.
  • 1/2 cup powdered sugar Adjust according to sweetness preference.
Fudge Topping
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Method
 

Preparation
  1. Preheat the oven to 350°F and grease a 9x13 inch baking pan.
  2. In a large mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the wet ingredients: milk, vegetable oil, eggs, and vanilla extract.
  4. Pour the wet mixture into the dry ingredients and mix gently until just combined (don’t overmix!).
  5. Spread the batter evenly into your greased baking pan.
  6. In a small bowl, combine peanut butter and powdered sugar until smooth. Drop spoonfuls of this mixture over the chocolate cake batter.
Fudging and Baking
  1. In a small saucepan, melt butter, heavy cream, and chocolate chips over low heat, stirring until smooth and well blended.
  2. Pour the warm chocolate fudge over the peanut butter dollops in the pan.
  3. Place in the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick in the center; it should come out clean.
Cooling and Serving
  1. Allow the cake to cool before slicing and serving.

Notes

Store leftovers in an airtight container at room temperature for up to three days. Refrigerate for up to a week or freeze for extended storage. For serving, add a scoop of vanilla ice cream or drizzle with extra chocolate sauce or chopped peanuts.