Warm Chocolate Fudge Cake with a Peanut Butter Soak

Cake

• 1 ½  cups plain flour

• 1 ¾ cups sugar

• 3 x sachets of protein peptides (SWIISH)

• ¾ cup cocoa powder

• 2 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 1 cup buttermilk

• ½ cup olive oil 

• 2 eggs

• 2 tsp vanilla

• 1 cup coffee

• Vanilla ice cream to top it 

Hot chocolate soak

• 2 cups milk

• 1 cup sugar

• 2 tbsp peanut butter

• 1 cup cocoa powder

• 1 tbsp salted butter

• 1 tsp vanilla

• Pinch of salt

Method

1. Preheat your oven to 175°C and grease a roughly 9x9 inch baking dish.

2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, protein peptides and salt.

3. In a separate bowl, mix the buttermilk, olive oil, eggs and vanilla until combined. Pour in the room temp coffee and stir again.

4. Add the wet mixture into the dry ingredients and gently fold everything together until just combined. Try not to overmix.

5. Pour the batter into your prepared dish and bake for 40–45 minutes, or until the centre is cooked and a skewer comes out clean or with a few moist crumbs.

6. While the cake is baking, make the chocolate soak. Add the milk, sugar, cocoa powder, butter, peanut butter, vanilla and salt to a saucepan over medium heat. Stir until everything has melted together and the mixture is smooth. Keep it warm, but don’t let it boil.

7. Once the cake comes out of the oven, poke holes all over the top while it’s still warm. Slowly pour over the warm chocolate peanut butter soak, letting it seep into the cake.

8. Serve the cake warm with ice cream and a sprinkle of flaky salt. 

I've made this more times than I can count on a cold night and it never gets old! Just Yum!