Recipe: Peanut Butter and Raspberry Chocolate Fudge Cake
An Easter treat that is sure to impress, this decadent Peanut Butter and Raspberry Chocolate Fudge Cake is made with our Praline Easter Eggs.
This delicious recipe was created by Jemima and Lucy at Tart London.
Ingredients
For the cake
- 160g caster sugar
- 160g soft brown sugar
- 250g butter
- 4 eggs
- 375g self-raising flour
- 50g cocoa powder
- 370ml milk
- 200g dark chocolate, melted
- 1tsp vanilla
Filling & topping
- 300g double cream
- 2tbsp Farm Shop Honey
- 300g cream cheese
- 2tbsp peanut butter
- Farm Shop Raspberry Jam
- Praline Easter Eggs
- Dark Chocolate Honeycomb
Method
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STEP 1
Preheat the oven to 189ºC/356ºF/gas mark 4. Line two 20cm round cake tins with grease proof paper.
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STEP 2
In a large mixing bowl whisk the butter and sugar for a few minutes until pale and fluffy and then slowly add the eggs (we recommend whisking the eggs before and slowly pouring in).
Whisk until smooth and creamy and then fold in the rest of your ingredients. Divide the mixture between the two tins and bake for 40-45 minutes. Take out and cool. -
STEP 3
In a clean mixing bowl whisk the double cream with the honey until stiff peaks form. Then fold in the cream cheese, peanut butter and honey.
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STEP 4
Place one of the cakes on a plate, spread with half the whipped cream mix and ripple on raspberry jam, top with the remaining cake and cream mix and then decorate with exciting toppings of your choice. We have used crunchy Farm Shop honeycomb chocolates and praline Easter eggs.