Marbled Chocolate-Peanut Butter cake

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  

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