This intensely delicious peanut butter fudge cake boasts a triple layer of peanut butter chocolate sponges, sandwiched with luxurious peanut butter chocolate ganache.
Everyone knows that peanut butter and chocolate is a match made in heaven and this cakes takes that truth and runs with it!
The peanut butter flavour comes through in a perfect balance with this otherwise extremely chocolatey cake, which contains oodles of chocolate in both the sponges and the frosting.
I love this recipe because everything is so smooth and yielding to the bite, yet firm enough to give you a perfect 3-tier stack of sponges with flawless ganache frosting.
To make the sponges, you'll melt chocolate and then stir in peanut butter, followed by eggs, buttermilk, vanilla, butter and sugar. You'll then sift in flour and baking soda and fold together to make an instantly aerated batter to share between three tins and bake!
For the ganache, you'll simply melt chocolate and more peanut butter together and then whisk in double cream to produce a thick, glossy, impossibly smooth ganache that's the perfect texture to frost your cakes.
A final drizzle of peanut butter, swirled on top of you cake will give it the perfect finish.
Here's the full recipe for my show stopping peanut butter fudge cake. I've included lots of pics to help you at every stage.
Ingredients
For the peanut butter chocolate sponges
- 100 g (3.5 oz) milk chocolate chopped or broken into pieces
- 100 g (3.5 oz) 70% dark chocolate chopped or broken into pieces
- 100 g (3.5 oz) smooth peanut butter
- 3 medium free range eggs
- 300 ml (10.1 floz) buttermilk
- 1 tsp vanilla extract
- 125 g (4.4 oz) unsalted butter softened
- 275 g (9.7 oz) white caster sugar (superfine sugar)
- 250 g (8.8 oz) plain white flour (all purpose flour)
- 2 tsp bicarbonate of soda (baking soda)
For the peanut butter chocolate ganache
- 200 g (7.1 oz) milk chocolate
- 60 g (2.1 oz) 70% dark chocolate
- 240 g (8.5 oz) smooth peanut butter
- 300 ml (10.1 floz) double cream (heavy cream) room temperature
For the top
- 40 g (1.4 oz) smooth peanut butter
Equipment
- Equipment
- 3 Round 20cm (8") nonstick cake tin
Instructions
Preheat the oven to 180C (160C Fan, 350F).
Grease and line the bottom of 3 x 20cm (8 inch) sandwich tins. This is important as you need to get the batter into the oven as soon as the wet and dry ingredients are combined.
Make the peanut butter chocolate sponges
Put the milk chocolate and dark chocolate in a heatproof bowl.
Melt in the microwave in 30 second bursts, stirring between each burst until just melted.
Add the smooth peanut butter.
Stir together and allow to cool for 5 minutes.
Add the eggs, buttermilk, vanilla, butter and sugar.
Whisk until everything is combined.
Sift in the flour and bicarbonate of soda.
Fold together - you'll see the bicarbonate of soda (baking soda) react with the acidic buttermilk pretty much straight away
Divide the mixture between the three prepared tins and level off.
Put the tins in the oven straight away, aiming to position towards the centre of the oven.
Bake for 25-30 minutes until risen and firm to the touch. These cakes tend to rise quite level - they shouldn't dome.
Allow the cakes to cool in their tins for 5 minutes then turn out onto a wire rack to cool completely.
Make the peanut butter chocolate ganache
Put the milk chocolate and dark chocolate in a heatproof bowl.
Melt in the microwave in 30 second bursts.
Add the smooth peanut butter.
Stir through.
Set aside to cool until only slightly warm to the touch. The peanut butter will have helped cool the chocolate, so this should take about 10 minutes
Whilst whisking the chocolate peanut butter mixture, gradually pour in the cream.
Once all of the cream is added, you should have a thick and glossy peanut butter chocolate ganache.
Assemble the peanut butter fudge cake
Place the first sponge on a board.
Top with one third of the peanut butter chocolate ganache, spreading just shy of the edges (it will spread more when the subsequent layers are placed on top).
Put the next cake on top.
Top with half of your remaining peanut butter chocolate ganache.
Position the final cake on top.
Pile on the remainder of the peanut butter chocolate ganache, using your spoon of a palette knife to add swirls and peaks.
Loosen the peanut butter with a very brief burst in the microwave - 10 to 15 seconds should do it. You don't want it to be hot as that will melt the ganache.
Drizzle the peanut butter all over the top of the cake.
Swirl again to lightly combine the peanut butter with the peanut butter chocolate ganache.
And that's your peanut butter fudge cake complete!
For neat slices, put the whole cake in the fridge to firm up for 30 minutes before serving.
Enjoy! And don't forget to send me pics of your own wonderful creations.
Pointers, tricks and troubleshooting tips for the perfect peanut butter fudge cake
Is peanut butter fudge cake easy to make?
This cake is actually quite easy to make, as long as you follow the instructions carefully.
- Make sure all of your ingredients are fresh. Old flour and baking soda can give unpredictable results.
- Your chocolate should be chopped into small pieces before melting.
- Measure all your ingredients carefully.
- Don't leave the batter to sit. Get the cake straight into the oven as soon as the batter is mixed.
- Use a skewer to check if the cake is cooked through - if it comes out clean, the cake is ready.
- Make sure the cake is completely cold before handling.
- Don't spread ganache onto the cakes before they're cool.
- Your cake should be chilled for at least 30 minutes (but could go overnight) before cutting.
Will I Need Any Special Equipment To Make peanut butter fudge cake?
No, you won't need any special equipment to make this cake. A stand mixer will make your life easier, but you can also mix the batter by hand.
You will need three 20cm (8 inch) cake pans. You can use 23cm (9 inch) tins but your cakes will be quite shallow.
If you don't have enough tins, it's not ideal to cook this batter in batches as it needs to bake soon after making, but you could try cooking all the batter in one tall tin. Just make sure that you keep an eye on it to make sure it cooks all the way to the middle.
You can use a skewer to check if the cake is cooked through - if it comes out clean, the cake is ready.
Do I need a piping bag to ice this cake?
No, you don't need a piping bag to ice this cake. You can simply spread the ganache on with a spatula.
What kind of peanut butter should I use?
This recipe has been tested using processed smooth peanut butter. Aim for a brand such a Skippy that has a homogenous, smooth consistency.
If you use a natural, unprocessed peanut butter, it will behave differently and may stop your cake or ganache from working properly.
Can I use a different type of nut butter?
I haven't tested this recipe with other nut butters, but in theory it should work. Just make sure to use a smooth, processed nut butter for best results.
Is this peanut butter fudge cake suitable for vegetarians?
Yes, this cake is suitable for vegetarians as it contains no meat, poultry or dairy.
You should check the ingredients on everything you use to be sure.
Can I make this peanut butter fudge cake gluten-free?
I haven't tested this recipe with gluten-free flour, but in theory it should work.
First, you would need to use a good quality gluten-free plain (all purpose) flour blend that is designed for baking. Just be aware that the texture and flavour of your cake may be slightly different as a result.
Second, you need to make sure that your peanut butter is gluten-free. Some brands add wheat flour to their peanut butter to prevent it from separating, so be sure to check the label carefully.
Finally, use a gluten-free chocolate for the ganache. Not all brands of chocolate are gluten-free, so again, be sure to check the label.
Check all of the other ingredients too to ensure they are suitable for a gluten free diet and consider how you handle gluten ingredients in your kitchen as cross-contamination can be a factor.
Can I make this peanut butter fudge cake dairy-free?
There is milk chocolate, butter, cream and buttermilk in this recipe, so it is not suitable for a dairy-free diet.
You could try using a vegan chocolate, vegan butter, a vegan cream and a plant-based yogurt in place of the buttermilk and it may well work, but I haven't tested this so would be keen to hear how you get on.
Is this peanut butter fudge cake vegan?
No, this cake is not vegan as it contains dairy (in the butter, buttermilk, milk chocolate and cream) and eggs.
I haven't tested a vegan version of this cake, but you could try using a vegan chocolate, vegan butter, a vegan cream and a plant-based yogurt in place of the buttermilk.
The eggs are more tricky to replace. You could try using 2 flax eggs (2 tablespoons of ground flaxseed mixed with 6 tablespoons of water, left to gel for 15 minutes) but I can't guarantee that they will work, so let me know if you try and what egg substitute you use.
Is this peanut butter fudge cake healthy?
No, this cake is not particularly healthy due to the high sugar and fat content. It should be enjoyed in moderation as part of a healthy, balanced diet.
That said, peanut butter contains vitamins, minerals and antioxidants, so there are some health benefits to choosing a peanut butter cake!
Is This Recipe Keto-Friendly?
No, this recipe is not keto-friendly as it contains too many carbs.
Keto diets require a very low intake of carbs (usually 20g or less per day) so that the body goes into a state of ketosis, where, in theory, the body burns fat for energy instead of carbs.
This recipe contains an estimated 69g carbs per slice, so it is not suitable for a keto diet.
Is This Recipe Safe To Eat While Pregnant?
There is nothing else in this recipe that should present a risk to pregnant people if the ingredients are in good condition and have been stored correctly, and the recipe is cooked hygienically and safely.
Advice around consuming nuts varies from country to country and over time, so check the advice of your local health authority. At the time of writing, the UK NHS advises that you do not have to avoid peanuts during pregnancy.
Egg safety varies from country to country and you should always seek country-specific advice. In the UK, the NHS has a great resource that will help review the latest advice regarding foods that are safe to eat while pregnant in the UK.
However, this website does not offer medical advice and you should always check with your health professional.
Why was my sponge cake dense?
I was so excited to make a peanut butter fudge cake, but my sponge cake turned out dense instead of fluffy. What went wrong?
There are several possible reasons why your sponge cake might have turned out dense. One possibility is that you didn't use the right balance of ingredients. I recommend measuring everything out before you start so that there's less room for mistakes.
Another possibility is that you let the batter sit for too long before cooking. As soon as you mix the wet and dry ingredients together, the buttermilk starts to react with the baking soda. This reaction makes the batter rise, so you want to get it in the oven as soon as possible.
It could also be that your oven was too cold. Sponge cakes need to be cooked at a specific temperature so that they rise properly. Make sure to preheat your oven before you start baking and if you often have trouble with bakes not cooking properly, invest in an oven thermometer to help you figure out what's going on.
If your cake is dense and you don't have time to start again, it's still worth putting the cake together as the whipped ganache should help lighten up the final result.
Why didn't my peanut butter fudge cake rise?
If your peanut butter fudge cake didn't rise, it could be a problem with the raising agent. Baking soda and baking powder have a limited shelf life. Once they start to get old, they become less effective. If you're not sure how old your raising agent is, it's worth buying some new one.
Another possibility is that you overmixed the batter. When you mix the wet and dry ingredients together, you only want to do it until they're just combined. Overmixing can make the cake tough and prevent it from rising properly.
Another possibility is that you used natural peanut butter instead of processed peanut butter. This recipe is tested with classic smooth peanut butter and you may get different results if you use a different type of peanut butter.
Why did my peanut butter ganache split?
If your peanut butter ganache split, it could be that you overheated the chocolate. Chocolate can seize up and go grainy if it gets too hot. When you're melting the chocolate, make sure to do it slowly and over low heat.
It could also be that you didn't use enough or too much cream. The ratio of cream to chocolate for a ganache is usually 1:1 but it's slightly different in this recipe to allow for the addition of peanut butter. Be sure to measure everything out carefully.
Alternatively, it could be that the chocolate you used was of a lower quality. Try using a higher quality chocolate next time, and make sure to chop it into small pieces before melting.
To save a split ganache, add a little bit more cream and whisk over a bain marie (a bowl over a pan of simmering water) until the ganache comes back together. A stick blender can also help to smooth out the ganache.
Why is my cake dry?
There are several possible reasons why your cake might have turned out dry. One possibility is that you overcooked it. To avoid this, I recommend using a skewer to check if the cake is cooked through.
Push the skewer into the centre of the cake - if it comes out clean, the cake is ready. If there is still wet batter on the skewer, put the cake back in the oven for a few more minutes and check again.
Another possibility is that you didn't use enough fat. This recipe uses melted butter to make sure the cake stays moist. If you substitute this with another ingredient, the results will be unpredictable.
My cake is crumbly. What went wrong?
There are a few possible reasons why your cake is crumbly.
Perhaps you overcooked it, or didn't add enough moisture to the recipe. Check that you used the right amount of eggs, butter and buttermilk and that you didn't use too much of any of the dry ingredients.
Another possibility is that you used too much peanut butter. Peanut butter is a very dense ingredient, and too much of it can make a cake dry and crumbly. Try using less peanut butter next time, or adding some additional moisture to the recipe.
Finally, make sure you're using fresh ingredients. Old flour, baking powder, and baking soda can all make a cake dry and crumbly.
Why did my cake crumble when I tried to cut it?
If your cake crumbles when you try to cut it, it could be that it's overcooked. A peanut butter fudge cake should be moist and dense, but not wet or crumbly.
It may also be that you forgot to chill the cake. This cake needs to be chilled for at least 30 minutes (but could go overnight) before cutting.
If you're in a hurry, you can put the cake in the freezer for at least 15 minutes until the ganage feels a little more firm but don't forget about it!
Why did my sponge cake break apart?
If your sponge cake broke apart, it probably means that it was overcooked. Sponge cakes are very delicate, and even a few minutes too long in the oven can cause them to break apart.
It's important not to handle your cake until it's cool. If you try to move it before it's cooled, it might crumble and break apart. Let it cool completely before trying to frost or serve it.
Another possibility is that you didn't fold the egg whites into the batter correctly. When folding egg whites into a batter, be careful not to overmix. Otherwise, the egg whites will deflate and the cake will be dense and heavy.
Finally, make sure you're using fresh ingredients. Old flour, baking powder, and baking soda can all make a cake dry and crumbly.
Why do I need buttermilk in this recipe?
Buttermilk is necessary in this recipe because it helps to create a light and fluffy cake. Without buttermilk, the cake may be dense and heavy.
The buttermilk reacts with the baking soda to create a light and fluffy cake.
Why did my ganache melt on the cakes?
If your ganache melted on the cakes, it probably means that they were too warm when you spread it on. Make sure the cakes are completely cooled before adding the ganache.
Another possibility is that your ganache was too thin. To avoid this, make sure you use double (heavy) cream that is around 48% fat.
Why was my ganache too hard to spread?
If your ganache was too hard to spread, it probably means that it was too cold when you tried to spread it. Ganache should be at room temperature before spreading. You can soften it again by warming it gently in the microwave or over a double boiler.
Another possibility is that your ganache was too thick. To avoid this, make sure you use double (heavy) cream that is around 48% fat and that you used the correct quantities of chocolate and peanut butter.
Why did my cakes come out uneven?
There are a few possible reasons why your cakes came out uneven.
Did you put more batter in one tin versus the other? Or perhaps you didn't level the cakes before baking.
Alternatively, it could be that you didn't bake them long enough, causing them to collapse in an uneven way once removed from the oven.
Finally, it could be that one side of your oven is hotter than the other. An oven thermometer will help you to determine whether this is the case.
What Goes Well With peanut butter fudge cake?
There are lots of things that go well with peanut butter fudge cake. Here are a few ideas:
- Chocolate sauce
- Vanilla ice cream
- Salted caramel sauce
- Whipped cream
- Peanut butter cups
- Chocolate chips
- Chopped nuts
Can I Make This Recipe Without peanut butter?
No, this recipe won't work without peanut butter.
If you have a peanut allergy, you could try making the cake with another type of nut butter but be sure to check the labels very carefully.
Alternatively, you could try my ultimate chocolate cake recipe, which is very similar and doesn't require any nut-based ingredients.
Can I use oil instead of butter in this recipe?
The butter in this recipe helps to give the cake a light, fluffy texture and delicious flavour.
If you do want to try using oil, I would use an equal amount of vegetable or sunflower oil. Remember that the final result may be a little different as a result of the switch.
Can I make this cake in a different size tin?
Yes, you can make this cake in a different size tin but you will need to adjust the cooking time accordingly.
A good rule of thumb is to add or subtract 5 minutes for every 2.5cm / 1 inch that your tin differs from the 20cm/8 inch tin specified in the recipe.
Can I make mini versions of this peanut butter fudge cake?
I haven't tried this cake in a muffin tin so I can't say for sure how long it would take to cook, but I would start checking them after about 10 minutes.
You could then top the cakes with ganache rather than sandwiching layers together.
Let me know how you get on if you try it!
Can I add extra peanut butter to this recipe?
This cake has been carefully tested with the amounts directed in the ingredients list and the peanut butter flavour comes through very well.
You could try adding extra peanut butter to the ganache but I would recommend adding it in gradually to ensure that it can still be used to frost the cakes.
Can I leave my peanut butter fudge cake out on the counter?
This cake is best stored in an airtight container in the fridge. This is because of the high dairy content in the ganache.
Can I freeze this cake?
Yes, you can freeze this cake. Wrap it tightly in cling film or aluminium foil and it will keep in the freezer for up to 3 months.
When you're ready to eat it, defrost overnight in the fridge and then allow it to come to room temperature before serving.
You might prefer to freeze the cake in individual slices. This will make it easier to defrost and serve as you won't need to wait for the whole cake to thaw.
Put a bit of baking paper between each slice to prevent them from sticking together, and then wrap tightly or place in a sealed container.
Why did my cake sink in the middle?
There are several reasons why a cake might sink in the middle as it's cooking. It could be that:
- The oven wasn't up to temperature before you put the cake in.
- You opened the oven door while it was baking, causing a sudden drop in temperature.
- You banged the oven door shut too forcefully, causing the cake to sink.
- The oven wasn't hot enough, so the cake didn't rise as much as it should have. Use an oven thermometer to check.
- You used bicarbonate of soda that was past its best. This can happen if you don't store it properly or use it often enough.
- You didn't add enough bicarbonate of soda to the recipe, meaning it didn't rise much.
- You added too much bicarbonate of soda to the recipe, causing it to rise too fast and deflate.
- You added too much liquid to the batter.
If your cake does sink in the middle, it's not the end of the world! You can simply slice off the taller parts around sunken part and enjoy the rest of the cake, or use ganache to cover any imperfections.
How should I store my peanut butter fudge cake?
This cake is best stored in an airtight container in the fridge. It should keep for at least 3 days.
If you want to keep it for longer, you can freeze it (see above).
Can I Make This Recipe Ahead?
You can make the cake layers up to a day in advance. Store them tightly wrapped and in an airtight container until you're ready to assemble the cake. Don't leave them out on the counter as they're dry out quite quickly.
You can also make the ganache ahead of time and store it in the fridge overnight. When you're ready to use it, you'll need to gently melt it again over a bain marie (a bowl over a pan containing a small amount of simmering water) to loosen it up enough so that it's smooth, creamy and spreadable again.
Assembling the cake and decorating it can be done up to a few hours ahead of time or even the night before.
Store the cake in an airtight container in the fridge until you're ready to serve it.
Can I make this cake with a stand mixer?
Yes, you can use a stand mixer to make this cake but there isn't a whole lot of mixing to do. You can use the balloon whisk to mix the wet ingredients together, but it's a good idea to use the paddle once you add the dry ingredients. Only mix briefly until everything is combined.
You can also use a hand mixer or manual whisk, if you prefer.
Can I make this cake without the ganache?
Yes, you could make the cake without the ganache, but it would be much less rich and decadent.
If you want an alternative, I would recommend using a chocolate buttercream frosting or if you're looking for a serious peanut butter hit, you could use straight peanut butter to sandwich the layers together.
How Can I Add/Change The Flavours In this Cake?
There are lots of ways you can change up the flavours in this cake. You could:
- Use a different nut butter in the cake or frosting, such as almond or hazelnut
- Omit the peanut butter and just use this chocolate ganache.
- Use a classic chocolate buttercream frosting instead of ganache.
- Add some chopped nuts or chocolate chips to the batter before baking
- Flavour the ganache with a little liqueur, such as rum, whisky or Bailey's.
- Or you could use an extract, such as peppermint or orange.
As always, feel free to experiment and come up with your own flavours. I love hearing about them!
How can I tell if peanut butter has gone bad?
If peanut butter has an off smell, or if it has started to form a film or mould on the surface, it has gone bad and should not be eaten.
Some peanut butters may split, slightly, meaning the oil has separated from the solids. This is perfectly normal and does not mean the peanut butter has gone bad. Just stir it back together before using.
If you're not sure whether your peanut butter is still good, it's best to err on the side of caution and throw it away.
How should I defrost this cake?
The best way to defrost this cake is overnight in the fridge. Leave it wrapped until it's defrosted for the best texture.
Do not microwave the cake to defrost it as this will dry out the sponge and melt the ganache.
Can I make this recipe with a food processor?
Yes, you can use a food processor to make this recipe. The first step is to add all of the dry ingredients to the food processor and pulse a few times to combine. Then, add the wet ingredients and process until everything is combined and the batter is smooth.
It's really important that you don't overwork this batter and that you get it into the tins as soon as it's combined, so it's best to use the pulse function and have the tins ready to go before you start.
You might need to scrape down the sides of the bowl once or twice to make sure everything is getting mixed in.
Once the batter is made, you can proceed with the recipe as written.
What is the origin of peanut butter fudge cake recipe?
This recipe is my take on a classic chocolate fudge cake, with the addition of peanut butter!
I was also inspired by peanut butter fudge, which I enjoyed on a trip to Atlanta. It's thought to have originated in the United States, while chocolate cake has its roots in Europe.
This particular recipe was developed by me, drawing on my own experiences as a baker and my love of both peanut butter and chocolate. I hope you enjoy it!
Print this peanut butter fudge cake recipe
Peanut Butter Fudge Cake Recipe
Ingredients
For the peanut butter chocolate sponges
- 100 g (3.5 oz) milk chocolate chopped or broken into pieces
- 100 g (3.5 oz) 70% dark chocolate chopped or broken into pieces
- 100 g (3.5 oz) smooth peanut butter
- 3 medium free range eggs
- 300 ml (10.1 floz) buttermilk
- 1 tsp vanilla extract
- 125 g (4.4 oz) unsalted butter softened
- 275 g (9.7 oz) white caster sugar (superfine sugar)
- 250 g (8.8 oz) plain white flour (all purpose flour)
- 2 tsp bicarbonate of soda (baking soda)
For the peanut butter chocolate ganache
- 200 g (7.1 oz) milk chocolate
- 60 g (2.1 oz) 70% dark chocolate
- 240 g (8.5 oz) smooth peanut butter
- 300 ml (10.1 floz) double cream (heavy cream) room temperature
For the top
- 40 g (1.4 oz) smooth peanut butter
Equipment
- Equipment
- 3 Round 20cm (8") nonstick cake tin
Instructions
- Preheat the oven to 180C (160C Fan, 350F).
- Grease and line the bottom of 3 x 20cm (8 inch) sandwich tins. This is important as you need to get the batter into the oven as soon as the wet and dry ingredients are combined.
Make the peanut butter chocolate sponges
- Put the milk chocolate and dark chocolate in a heatproof bowl. Melt in the microwave in 30 second bursts, stirring between each burst until just melted.
- Stir in the smooth peanut butter and allow to cool for 5 minutes.
- Add the eggs, buttermilk, vanilla, butter and sugar. Whisk until everything is combined.
- Sift in the flour and bicarbonate of soda. Fold together - you'll see the bicarbonate of soda (baking soda) react with the acidic buttermilk pretty much straight away
- Divide the mixture between the three prepared tins and level off.
- Put the tins in the oven straight away, aiming to position towards the centre of the oven. Bake for 25-30 minutes until risen and firm to the touch. These cakes tend to rise quite level - they shouldn't dome.
- Allow the cakes to cool in their tins for 5 minutes then turn out onto a wire rack to cool completely.
Make the peanut butter chocolate ganache
- Put the milk chocolate and dark chocolate in a heatproof bowl and melt in the microwave in 30 second bursts.
- Stir in the smooth peanut butter and set aside to cool until only slightly warm to the touch. The peanut butter will have helped cool the chocolate, so this should take about 10 minutes
- Whilst whisking the chocolate peanut butter mixture, gradually pour in the cream. Once all of the cream is added, you should have a thick and glossy peanut butter chocolate ganache.
Assemble the peanut butter fudge cake
- Place the first sponge on a board.
- Top with one third of the peanut butter chocolate ganache, spreading just shy of the edges (it will spread more when the subsequent layers are placed on top).
- Put the second cake on top and top with a further a third of the peanut butter chocolate ganache.
- Position the third and final cake on top Pile on the remainder of the peanut butter chocolate ganache, using your spoon of a palette knife to add swirls and peaks.
- Loosen the peanut butter with a very brief burst in the microwave - 10 to 15 seconds should do it. You don't want it to be hot as that will melt the ganache.
- Drizzle the peanut butter all over the top of the cake, then swirl again to lightly combine the peanut butter with the peanut butter chocolate ganache.
- For neat slices, put the whole cake in the fridge to firm up for 30 minutes before serving.
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