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Midnight Peanut Butter Molten Fudge Indulgence Cake

A warm cake featuring gooey molten chocolate and creamy peanut butter, perfect for a midnight treat or family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder Use high-quality cocoa powder for better flavor.
  • 1 tsp baking powder
  • 1/2 tsp salt
Wet Ingredients
  • 1/2 cup unsalted butter, melted Ensure butter is fully melted but not too hot.
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
Fillings and Toppings
  • 1/2 cup creamy peanut butter Experiment with different peanut butter types.
  • 1/2 cup semisweet chocolate chips Can substitute with dark chocolate chips.
  • 1/4 cup heavy cream Use for making the chocolate fudge sauce.

Method
 

Preparation
  1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until fully combined.
  3. In a large bowl, mix the melted butter and sugar until smooth and creamy.
  4. Add the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  6. Pour your batter into the prepared cake pan.
  7. Drop spoonfuls of peanut butter onto the batter and use a knife to swirl it in gently.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Meanwhile, melt the chocolate chips and heavy cream in a small saucepan over low heat, stirring continuously until smooth.
  3. Once your cake is done, let it cool for 10 minutes before drizzling the warm chocolate fudge sauce over the top.
Serving
  1. Serve warm and enjoy each delicious bite!

Notes

For the best experience, serve with vanilla ice cream and coffee or dessert wine. Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week. This cake also freezes well for up to 3 months.