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Cake
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Marbled Chocolate-Peanut Butter Cake
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| Recipe Author: from the book "Chocolate and Coffee" |
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Ingredients:
For the Cake
115 gr dark (bittersweet) chocolate
225 gr unsalted (sweet) butter, softened
225 gr smooth or chunky peanut butter
200 gr granulated sugar
225 gr soft light brown sugar
5 eggs
225 gr flour
10 ml baking powder
2,5 ml (1/2 tsp) salt
120 ml milk
50 gr chocolate chips
For the Glaze
25 gr butter
30 ml smooth peanut butter
45 ml golden (light corn) syrup
5 ml (1 tsp) vanilla essence
175 chocolate
15 ml water
| Preparation: Cake:
- Preheat the oven to 180°C.
- Generously grease and flour a 3 lt tube or ring pan.
- Chop the dark chocolate into small pieces and melt.
- In a large mixing bowl beat the butter, peanut butter and sugars until light and creamy.
- Add the eggs one at a time, beating well after each addition.
- 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 chocolate into one bowl until well blended.
- Stir the chocolate chips into the other bowl.
- Using a large spoon, drop alternate spoonfuls of chocolate mixture and peanut butter mixture into the prepared tin.
- Using a knife, pull through the batters to create a swirled marbled effect.
- Bake for 50-60 minutes, until the top springs back when touched.
- Cool the cake in the tin for about 10 minutes.
- Turn out on to a rack to cool completely.
Glaze:
- Chop the chocolate into small pieces and combine with the rest of the ingredients in a small pan.
- Melt over low heat, stirring until well blended and smooth. Cool slightly.
- When slightly thickend, drizzle the glaze over the cake, allowing it to rundown the sides.
| | | Notes: 12-14 Servings.
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