Peanut Butter Chocolate Marble Cake

My girls loves anything with chocolate and peanut butter. How can i blame them with the heavenly combo. I always have stock of my chocolate chips and peanut butter jars in my pantry...be it chunky or creamy,chocolate bar or chips you name it. That's how i decided to put both wonderful ingredients to come out with peanut butter chocolate marble cake.

This peanut butter chocolate cake are so soft and spongy. The peanut butter gives the cake its creamy texture and the chocolate layer was absolutely delicious. The added coffee powder lends an intense chocolate flavor to the cake. You can replace the instant coffee powder with espresso powder as well. The silky chocolate glaze adds charm to the beautiful cake and additional chocolatey taste to compliment the buttery goodness of the marble cake. On top of that, the girls loves the marble effect in the cake on every slice. I'm a happy mom...kikixxxxx

Ingredients

For Peanut Butter Batter

2 cups all purpose flour
4 ounces creamy peanut butter
1 1/3 cup granulated white sugar
3/4 cup full cream milk,room temperature
3 large eggs, room temperature
1 1/3 tsp baking baking powder
1 tsp vanilla extract
1/4 tsp salt

Chocolate Filling

1/4 cup unsweetened chocolate chips
2 tbsp confectioners sugar
1 large egg, beaten
1/4 cup full cream milk
1/2 cup all purpose flour
2 tbsp instant coffee powder

Chocolate Glaze

1/2 cup semi sweet chocolate chips
1/4 cup unsalted butter,room temperature
3 tbsp chocolate rice


Methods


For Chocolate Batter

Preheat oven at 350'F or 177'C and grease bundt cake pan with butter. Lightly dust the pan with flour to cover every hook and nook of the pan. Remove excess flour and keep the prepared pan aside.

Simmer water in a pan, add chocolate in a bowl and melt the chocolate. Place the bowl over the simmering water by making sure the bowl doesn't touch the water. Stir until chocolate melted. Remove from heat and add coffee powder. Stir and keep aside.

Using a hand mixture,beat sugar, egg and milk for 1 minutes. Lower the speed and add flour. Beat to combine. Beat in the chocolate-coffee mixture and keep aside.

Sift flour and baking powder. Keep aside.

For Peanut Butter Batter

In another bowl using the hand mixture, beat the eggs,granulated white sugar and peanut butter. Add the vanilla extract and salt.

Add the flour mixture and milk in batches. Always starts with flour then milk flour, milk and ends with flour. Beat till combine. Keep aside

Pour half of the peanut butter batter into the prepared bundt pan, layer with prepared chocolate mixture. Top with remaining peanut butter batter.

Bake in the preheated oven for 50-55 minutes or until a skewer inserted into the cake comes out clean.

Remove from oven and cool on the pan for 15 minutes before transferring the cake onto a wire rack to cool completely.

For Chocolate Glaze

Boil water in a pot and place the chocolate chips in a bowl. Place the bowl over the simmering pot and stir the chocolate and butter till melted.

Remove from heat and let it to cool.

Drizzle the chocolate glaze on the bundt cake and sprinkle with chocolate rice. Let the chocolate set for 15-20 minutes

Slice and enjoy

Notes

• When using bundt pan for baking, grease the pan with butter and coat generously with flour to cover every nook of the pan. Dust off excess flour. This step is important to avoid the cake to stick to the pan and comes out smoothly when transferring to the serving plate/cake stand.