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a slice of peanut butter lava cake

Molten Peanut Butter Fudge Cake


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5 from 2 reviews

  • Author: Jenna Barnard
  • Total Time: 50 minutes + 1 hour cooling
  • Yield: 8-10 slices

Description

Think giant peanut butter lava cake meets ultimate fudgy brownie. This molten slice of heaven is made with brownie cake batter and baked with a thick layer of creamy peanut butter in the center. It turns into the most delicious melt in your mouth texture that any chocolate peanut butter lover will enjoy!


Ingredients

Molten Peanut Butter Fudge Cake

  • 8 oz 70% cocoa dark chocolate, chopped
  • 14 tbsp unsalted butter, sliced
  • 3 large eggs, room temp
  • 1 1/2 cups (160g) powdered sugar
  • 1/2 cup + 2 tbsp (80g) all purpose flour (or gluten free cup for cup flour)
  • 1 cup (250g) creamy peanut butter
  • Chopped peanut butter cups, for topping

Instructions

Molten Peanut Butter Fudge Cake

  1. Preheat the oven to 350F and grease the inside of an 8″ cake pan. Shove a large sheet of parchment paper into the pan so that it covers the bottom and all sides. It’s ok if it’s wrinkly, just make sure to fold and press it up against the sides.
  2. In a heat safe bowl, add the chopped chocolate and butter. Microwave in 30 second intervals until smooth and melted.
  3. In a large mixing bowl, REALLY whip together the eggs and sugar until frothy and creamy. This can be done by hand (which requires a bit of elbow grease) or with a hand or stand mixer with the whisk attachment.
  4. Then mix in the flour.
  5. Pour in the chocolate mixture and whisk until combined.
  6. Now for the peanut butter – add the peanut butter to a heat safe bowl and microwave for about 15 seconds. Enough to soften the peanut butter but not fully melt.
  7. Add the softened peanut butter to a ziplock bag and set aside.
  8. Now pour half of the brownie cake batter into the cake pan and spread it even.
  9. Snip a 1/2″ corner off the ziplock bag and pipe the peanut butter in an even layer over the cake batter, leaving a small bare border around the edge. Gently spread it even, careful not to disrupt the cake batter underneath.
  10. Using a large cookie scoop, scoop the remaining cake batter on top of the peanut butter and gently spread even.
  11. Bake for 30-35 minutes. It’s ready when the center of the cake no longer appears moist or wet.
  12. Allow the cake to cool in the pan for about 45 minutes to an hour at room temperature. After an hour the center will still be quite molten, but if you prefer a more set center allow the cake to cool for longer.
  13. Top with chopped peanut butter cups, if desired, and lift the cake out of the pan.
  14. Now slice and enjoy!
  • Prep Time: 20 minutes
  • Cooling Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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