chocolate peanut butter brownie cake. teeth melting guaranteed.

Man oh man is there a lot of sugar in this. This is only to be made in extreme emergencies, break-ups, break-downs and break-dancing conventions. Ok? Don't eat it every day (even though you'd like to).

It's a dense little brownie cake with a big fat layer of peanut butter creamy frosting, then a runny chocolate ganache over the top. I had to make it runny, can you imagine a solid choco-ganache on top of all of that already ridiculously rich stuff? wowza. I chucked some macadamias on top too because I love them but did I really need to put the worlds richest nut on top of the worlds richest cake? Good job this site isn't called the non-sugar-healthy-eating-vegan isn't it?

Enough asking myself questions! Let's make this bad boy!

For the brownie you'll need:

3/4 cup plain flour
1/4 cup cocoa powder
3/4 cup sugar
1/2 tsp salt
3/4 tsp baking soda
1/3 tsp baking powder
3/4 cup soy milk
1 tbsp agave (I KNOW, I KNOW there's sugar in it already. Leave this out if you want but the one I did that was agave-less wasn't quite as nice. Up to you)

For the dreamycreamy frosting:

5 tbsp vegan margarine
1 1/2 cups icing/confectioners sugar
1 cup of your choice of crunchy or smooth peanut butter (I go crunchy, that's how I roll)
1 tbsp soy milk

Runny chocolate ganache is:

1/2 cup soymilk
1/4 cup vegan margarine
about 200g dark chocolate broken up, 8-9oz ish

Cake first! Combine all the ingredients from the flour to the baking powder in a bowl. Add the soy milk and agave and mix thoroughly. It'll be super runny! Line a baking pan and pour in the mix, then cook at about gas mark 5/190C/375F for about 35-40 minutes.

While it's cooking, make the frosting.

Put the peanut butter and the margarine into a bowl and mix until combined. Add the icing sugar, a half cup at a time until it's all mixed in.

It'll be a bit stiff now so add a tbsp of soy milk to smooth it out.

Once the time's up, take the cake out of the oven and leave it to cool. Then flip it over onto a plate so it's smooth side up.

Now I'll share a little trick with you! Grab a sheet of greaseproof paper and put the used cake tin over it so you know roughly how big the cake is. Now spread the frosting over the paper in the shape of the cake so you've got a big circle of frosting. Put your hand underneath it, and quickly flip it over onto the cake. Deep breath!

When you peel off the paper you should have a really decent flat surface!

Way to go! Next step, ganache! Put the soy milk and margarine in a bowl and microwave in 30 second increments, then stir, then microwave again until the marge is melted. It'll be pretty hot now so add the chocolate a bit at a time and stir it in. It doesn't matter if there are little unmelted bits, that gives a pretty nice texture! It'll be runny though, if you did want to make a stiffer one, halve the milk and margarine.

Here comes the fun bit...pour that ganache all over that little beauty.

Cover it, cover the plate! Let it all drip down everywhere until it's all gone!

Leave it to set for at least 2 hours in the fridge, even better overnight. Serve with a warning from your local doctor.

ps. if you've come here looking for the giveaway winner, I announced it here xo