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Midnight Peanut Butter Fudge Eruption Cake

A decadent chocolate cake oozing with velvety peanut butter fudge, perfect for desserts and special occasions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American, Baked Goods
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup cocoa powder For a more intense chocolate flavor, use Dutch-processed cocoa powder.
  • 2 cups sugar Consider reducing for a healthier twist.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup milk
  • 1 cup vegetable oil Can substitute with melted coconut oil or unsweetened applesauce.
  • 2 pcs eggs
  • 2 tsp vanilla extract
Peanut Butter Fudge Layer
  • 1 cup creamy peanut butter Ensure it's at room temperature for a smooth mixture.
  • 1/2 cup unsalted butter Melt with the peanut butter.
  • 4 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla extract Additional teaspoon for the fudge layer.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, blend the milk, vegetable oil, eggs, and vanilla extract until well combined.
  4. Gradually incorporate the wet mixture into the dry ingredients, stirring until no lumps remain.
  5. Grease a 9x13 inch baking pan and pour the chocolate batter into it.
  6. In a small saucepan over low heat, melt the peanut butter and unsalted butter until smooth.
  7. Stir in the powdered sugar, 1/4 cup of milk, and an additional teaspoon of vanilla extract until fully mixed.
  8. Gently pour the peanut butter fudge mixture on top of the cake batter.
Baking
  1. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center.
  2. Allow the cake to cool completely before serving.

Notes

Serving suggestions include a dusting of powdered sugar, a scoop of vanilla ice cream, drizzling warm chocolate sauce, or serving with fresh berries. For storage, keep in an airtight container for up to 3 days or freeze for up to 3 months.