Marbled Chocolate-Peanut Butter Cake
Marbled Chocolate-Peanut Butter Cake
Awesome recipe for a chocolate
peanut butter cake Serves 8 people.
Serves 12-14 people
Ingredients
·
115G / 4oz bittersweet chocolate,
chopped into small pieces
·
225g / 8oz 1 cup unsalted butter,
softened
·
225g / 8oz / ½ cup smooth or chunky
peanut butter
·
200g / 7oz /scant 1 cup granulated
sugar
·
225g / 8 oz /1 ¼ cup soft light
brown sugar 5 eggs
·
225g/ 8 oz / 2 cups plain flour
·
210ml / 2 tsp baking powder 2.5 ml
/ ½ tsp salt 120 ml / 4fl oz / ½ cup milk
·
50g / 2oz / 1/3 cup chocolate chips
CHOCOLATE PEANUT BUTTER GLAZE
·
25G /1OZ 2 TBSP BUTTER,CUT UP
·
30ml / 2 tbsp smooth peanut butter
·
45ml/ 3 tbsp golden syrup
·
5 ml 1 tsp vanilla essence
·
175g / 6oz plain chocolate, chopped
into small pieces
·
15 ml / 1 tbsp water
Procedure
1.
Preheat oven to 180 C / 350 F / Gas
4. Generously grease and flour a 3 liter / 5 pint / 12 cup tube or ring tin.
Melt the chocolate. In a large mixing bowl beat the butter, peanut butter and
sugar until light and creamy. Add the egg one at a time, beating well after
each addition.
2.
In a medium bowl, sift together the
flour, baking powder and salt. Add to the butter mixture alternately with the
milk until just blended. Pour half the mixture into another bowl. Stir the
melted well blended. Stir the chocolate chips into the other bowl of batter.
3.
Using a large spoon, drop alternate
spoonful’s of chocolate mixture and peanut butter mixture into the prepared
tin. Using a knife, pull through the batter to create a swirled marbled effect.
Bake 50-60 minutes, until the top springs back when touches. Cool the cake in
the tin for 10 minutes. Turn out on to a rack to cool completely.
4.
Make the glaze. Combine all the
ingredients in a small saucepan. Melt over a low heat , stirring until well
blended and smooth. Cool slightly. When slightly thickened, drizzle the glaze
over the cake allowing it to run down the sides.

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