Triple layer chocolate fudge cake with peanut butter cream cheese frosting - between the layers and on the outside - with a coconut coating and topped with a dark chocolate and peanut butter ganache.
I was up at the crack of dawn (well, 7:30, shh) making this cake for my Ma’s birthday. Last year I made her Nigella’s chocolate and peanut butter cheesecake which went down really well - but I wanted to top that this year!
As you can see, it’s hardly the healthiest of cakes, haha! But I reduced the frosting by half, using 1oz rather than 4oz of butter but 50% of the other ingredients, used unsweetened almond milk instead of half-and-half, used 1/4 wholewheat flour and low fat natural yoghurt in place of the sour cream and reduced the sugar in the cake by 1/2 cup. I ended up saving a little over 250 calories a slice and a ton of sugar without sacrificing the taste! :D
It sounds a little complicated, but it really isn’t. I didn’t have 3 tins the same size, so had to carve the cakes to be all the same size - but that was the only remotely tricky part. Recipe can be found here! :)