Marbled Chocolate Peanut Butter Cake

Name: Marbled Chocolate Peanut Butter Cake
Yield: 1 serving
Ingredients: 4 ounces unsweetened chocolate; 2 sticks; 1 cup smooth peanut butter; 1 cup sugar; 1 cup light brown sugar; 5 egg; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup milk; 1/3 cup chocolate chips; 2 tablespoons butter; 2 tablespoons peanut butter; 3 tablespoons corn syrup; 1 teaspoon vanilla extract; 6 ounces semisweet chocolate; 1 tablespoon water

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Cake

Marbled Chocolate Peanut Butter Cake

Heidi Pena

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Chocolate and peanut butter are combined and topped with a chocolate ganache in this Marbled Chocolate Peanut Butter Cake.

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Ingredients

Servings

For the Cake

4 ounces unsweetened chocolate chopped
2 sticks 1 cup unsalted butter, softened
1 cup smooth peanut butter or crunchy
1 cup sugar
1 cup light brown sugar packed
5 egg
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/3 cup chocolate chips

For the Chocolate Peanut Butter Glaze

2 tablespoons butter cut up, unsalted
2 tablespoons peanut butter smooth
3 tablespoons corn syrup golden or light
1 teaspoon vanilla extract
6 ounces semisweet chocolate broken into pieces
1 tablespoon water

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Instructions

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Preheat oven to 350F. Generously grease and flour a 10-inch ring mold. In the top of a double boiler over low heat, melt the chocolate.
Place the butter, peanut butter and sugars in a large bowl and mix with an electric mixer until light and creamy, about 3-5 minutes, scraping the sides of the bowl occasionally. Add the eggs one at a time, beating well after each addition.
In a medium bowl, stir together the flour, baking powder and salt. Add to the butter mixture alternately with the milk until just blended.
Pour half of the batter into another bowl. Stir the melted chocolate into one half of the batter until well blended. Stir the chocolate chips into the other half of the batter.
Using a large spoon, drop alternate spoonfuls of chocolate batter and peanut butter batter into the prepared pan. Using a knife, pull through the batters to create a swirled, marbled effect; do not let the knife touch the side or bottom of the pan and do not overmix. Bake the cake for 50-60 minutes, until the top springs back when lightly pressed. Cool in the pan on a wire rack for 10 minutes, then turn out onto the rack and allow to cool completely.
To prepare the glaze, combine all the ingredients in a small pan. 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 down the sides.