Cakes Recipes - Marbled Chocolate-peanut Cake

Ingredients

• 115g unsweetened chocolate, chopped

• 225g unsalted butter, softened

• 225g peanut butter

• 200g granulated sugar

• 220 light brown sugar

• 5 eggs

• 285g plain flour

• 10ml baking powder

• 2.5ml salt milk

• 50g chocolate chips

For the chocolate peanut butter glaze

• 25g butter, diced

• 25g smooth peanut butter

• 45ml golden syrup

• 5ml vanilla essence

• 175g plain chocolate, broken into pieces

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Method:

1. Preheat the oven to 180.C/350"F/Gas 4. Grease and flour a 3-litre/5-pint/12-cup tube tin or ring mould. In the top of a double boiler, melt the chocolate.

2. 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.

3. Pour half the batter into another bowl. Stir the melted chocolate into one half and stir the chocolate chips into the other half. Drop alternate large spoonfuls of the two batters into tile tin or mould. Using a knife, pull through the batters to create a swirled marbled effect; do not let the knife touch the side or base of the tin. Bake for 50-60 minutes, until the top springs back when touched. Cool in the tin on a wire rack for 10 minutes. Then unmould on to the wire rack.

4. Combine the glaze ingredients and 15ml/1 tbsp water in a small saucepan. Melt over a low heat, stirring. Cool slightly, then drizzle over the cake, allowing it to run down the side.