Hands down, this is the MOST rich and decadent “healthier” cake I have ever made. Whole grain, no refined sugar, and no oil or butter! My original intention was actually a much lighter fluffier version but through the magic of ingredients, science, and my oven… I was left with something far more dense and 100% fudgey!!! I love those types of “accidents” when I’m trying out new recipes. Sometimes things fail miserably and other times, you are left with something far better than you originally intended. Case in point with this gorgeous piece of work! I can’t even tell you how many pictures I took of it because it was just so pretty. I had a hard time finally cutting into it because it was so darn perfect in it’s freshly baked and decorated state. Although, I gotta say it’s pretty perfect at any and all stages (if I do say so myself)!
Those Justin’s Peanut Butter cups from Costco I mentioned last month came in handy when I was trying to decide what type of topping I wanted to use for my cake. I’m pretty sure fate made me buy them in the first place (I’m sure those sneaky Costco sample ladies also helped). I honestly don’t think I could have done better! They add a bit of texture and of course more richness, flavor, and plain old YUM. If I were to do this over again, I think I may even add some crushed peanuts… I’ve never been a fan of crunchy peanut butter BUT I do think even more texture might put this cake over the top!
After about 50 pictures, I figured it was about time I cut into it and actually taste test the creation…. this might have been the slowest cake cutting ever.
Low and behold… like I said, it wasn’t the light and airy creation I was first going for. Instead, I was basically left with a nice slice of fudge cake!
Yeah, I’m pretty confident about all this…