DOUBLE FUDGE CHOCOLATE CAKE RECIPES

Steps:

• Preheat the oven to 170C/335F/Gas 3. Grease and line two 20cm/8in sandwich tins.
• Melt the chocolate, butter and water together in a saucepan over a low heat, stirring occasionally, until smooth. Set aside to cool slightly.
• Meanwhile, sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar.
• Beat the eggs and crème fraîche together in a separate bowl, then beat in the chocolate mixture. Fold in the flour mixture until smooth.
• Divide the cake batter between the tins and bake for 35-40 minutes, or until the top is firm to the touch.
• Remove the cakes from the oven and set aside to cool completely.
• Meanwhile, for the chocolate fudge icing, melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.)
• Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and fold in the melted chocolate until smooth (add a few drops of milk if the mixture is a little stiff).
• For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened.
• To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cake. Carefully remove the cakes from the tins.
• Spread the fudge buttercream over the top of one of the chocolate cakes, then carefully top with the other cake.
• Transfer the cake to a serving plate and spoon the chocolate ganache over the top of the cake, allowing it to drizzle over the edge. Garnish with chocolate shavings and serve in slices.

Steps:

• In heavy saucepan, over low heat, melt peanut butter chips with 1 cup EAGLE BRAND®, butter and salt.
• In small saucepan, over low heat, melt chocolate chips with remaining EAGLE BRAND®. Remove from heat; add vanilla extract. Stir until smooth.
• Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.