Peanut Butter Mudcake

Preheat oven to 160C (fan forced). Grease and line the base and sides of a 20cm deep round cake tin with baking paper. Set aside.

Combine coffee and water in a medium saucepan over a low heat. Add butter, chocolate and sugar stirring occasionally until mixture is smooth. Set aside to cool.

Combine eggs, vegetable oil, buttermilk and Vanilla Extract in a jug. Add to cooled chocolate mixture, mixing until just combined.

Sift remaining ingredients into a large bowl, mixing to combine. Make a well in the centre and pour in chocolate mixture, stirring to combine. Pour into prepared tin and bake for 1 hour 30 minutes or until an inserted skewer comes out clean. Allow to cool in tin for 10 minutes before inverting onto a wire rack to cool completely.

Grease a baking tray and set aside.

In a large microwave safe bowl, combine peanuts, sugar, Glucose Syrup, water and salt. Cook in microwave for 6 minutes on high power, stirring half way. Mixture should be bubbly and peanuts browned. Be careful as bowl will be very hot.

Stir in butter and Vanilla Extract, cook for another 2 minutes. Quickly stir in baking soda (just until mixture is foamy). Pour immediately onto greased baking tray. Allow cool for 15 minutes or until set. Break into pieces and store in an airtight container.

Prepare Queen Buttercream Icing per package instructions with an additional 2 teaspoons of milk. Add peanut butter and beat until mostly incorporated, with a few streaks of white remaining. Spoon onto cooled cake and smooth, adding a few more tablespoons of peanut butter to swirl through. Top with peanut brittle and dust with cocoa powder to serve.