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Hot Fudge Cake With Peanut Butter Sauce

A warm, saucy dessert that combines a tender chocolate cake with a rich peanut butter topping, perfect for weeknight treats or gatherings.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.5 cups brown sugar (unpacked, divided)
  • 1 cup flour
  • 0.25 cups unsweetened cocoa powder (divided)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 0.5 cups milk
  • 4 tablespoons melted butter (divided)
  • 2 teaspoons vanilla (divided)
  • 0.25 cups white sugar (divided)
  • 1.75 cups boiling water
For the peanut butter sauce
  • 0.25 cups light corn syrup
  • 0.5 cups peanut butter

Method
 

Preparation
  1. Mix together 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder, and salt.
  2. Stir in milk, 2 tablespoons melted butter, and 1 teaspoon vanilla.
  3. Spread in a greased crockpot on high setting.
Layering
  1. Whisk 1/2 cup brown sugar, 2 tablespoons white sugar, and 1/4 cup cocoa powder together.
  2. Sprinkle over the batter in the crockpot.
  3. Pour boiling water over the top, do not stir! Let cook for 2 hours.
Peanut Butter Sauce
  1. Melt corn syrup, 2 tablespoons white sugar, 1 teaspoon vanilla, and 2 tablespoons melted butter over medium low heat.
  2. When sugar has dissolved, add peanut butter and stir until melted.
  3. Keep warm until serving.
Serving
  1. Scoop warm cake into bowls and pour peanut butter sauce over each serving.
  2. Add vanilla ice cream or whipped cream if you like.

Notes

Store leftovers separately in airtight containers for up to 3-4 days. Reheat individual portions in the microwave, adding a splash of milk if needed.