Marbled Chocolate-Peanut Butter cake
Ingredients
115g/4oz
unsweetened chocolate chopped
225g/8oz/1
cup unsalted butter
200g/8oz/1
cup smooth or chunky peanut butter
200g/7oz/1
cup granulated sugar
220g/6 ½ oz
/ 1 cup packed light brown sugar
5 eggs
285g/7oz/2
cups flour
2tsp baking
powder
½ tsp salt
125ml/ ½ cup
milk
55g/ 1/3 cup
chocolate chips
Chocolate
Peanut Butter Glaze
30g/1oz/2
tbsp peanut butter
45ml/3tbsp
golden syrup
5ml/1 tsp
vanilla essence
170g/6oz
plain chocolate, broken into pieces
1. Preheat oven to 180 C/ 350 F / Gas
4, generously grease and flour a 3 liter/ 5 pint/ 12 cup tube or ring mould. In
the top of a double boiler over low heat melt the chocolate.
2. In a large bowl with electric mixer,
beat butter, peanut butter and sugars until light and creamy, about 3-5
minutes, scraping side of bowel occasionally. Add eggs once at a time, beating
well after each addition
3. In a medium bowl, stir together
flour, baking powder and salt. Add to the butter mixture alternately with the
milk until just blended.
4. Pour half
the batter into another bowl. Stir the melted chocolate into one half the batter
until well blended. Stir the chocolate chips into the other half of the batter.
5. Using a large spoon, drop alternate
spoonfuls of chocolate batter and peanut butter batter into the prepared tin.
Using a knife, pull through the batters to create a swirled marbled effect; do
not let the knife touch side of bottom of the tin and so not over mix. Bake the
cake for 50-60 minutes until top of the cake springs back when touched with a
fingertip. Cool cake in the tin on wire rack for 10 minutes. Unmold on to rack
to cool completely.
6. Preheat glaze, combine all the
ingredients and 14ml/1 tbsp water in a small saucepan. Melt over low heat,
stirring until well blended and smooth.
Cool slightly.
When slightly thickened, drizzle the glaze over the cake allowing it to run the
down side.
(I haven’t added
the glaze, feel free to add it if you like your cake richer)
(Elizabeth Wolf-Cohen: Step-By-Step Cooking with Chocolate
Page 24 )
