My chocolate and peanut butter fudge cake is the solution to a problem

Ingredients
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200g quality dark chocolate
200g unsalted butter at room temperature
1 cup full cream milk
1 cup caster sugar
½ cup dark brown sugar
2 eggs at room temperature
¾ cup all purpose white flour
6 tablespoons cacao powder
1 flat teaspoon baking powder
100g or 3 tablespoons Peanut Butter
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Method
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Preheat the oven to 160 degrees celsius and grease or pre-line a 24cm cake tin.
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On a low heat in a small saucepan, melt the chocolate, butter and milk until smooth. Stir quite occasionally with a whisk or spoon. Set to the side and leave to cool for 10 minutes.
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Sift your flour, cacao powder and baking powder into a bowl and set to the side.
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In a free standing mixer add your sugars and egg and beat on a medium - high speed until pale and smooth.
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Turn the speed to medium and slowly pour in your chocolate mixture until well combined.
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Turn the speed to low and add your sifted flour, cacao and baking powder in thirds until well combined. You may need to stop the mixer and scrape down the sides of the bowl in between each addition.
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Swirl spoonfuls of peanut butter throughout the batter. Gently fold it through with the spoon as you want the peanut butter to be quite chunky throughout the cake.
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Bake the cake for 60 minutes. As this is a fudge cake the middle will be quite soft. Leave the cake to cool for 15 minutes in the cake tin and then transfer to a wire cooling rack and leave to fully cool before cutting into it. Enjoy on its own or with some ice cream or whipped cream.