Wednesday, 16 July 2014

Chocolate chip mocha and peanut butter swirl cake

This week I engaged in a spot of baking for a charity bake sale at work. One of the recipes I made was a chocolate chip mocha and peanut butter swirl cake. It got a few compliments so I thought I best share the recipe with you!

enjoy with a cuppa!

Bit of a mouthful by name and by nature! This is quite a dense cake thanks to the peanut butter, but with the added mocha icing moistens it back again. I am bit of an icing fanatic so made quite a lot for this recipe but feel free to make less if you want, or just do one layer.

It is a sweet, cake but not overly sickly sweet, like a chocolate fudge cake.

Enjoy with an afternoon tea and a well deserved rest!

Here is what you need:

200g of softened butter
150g of smooth peanut butter
100g caster sugar
125g of light brown sugar
2 large eggs
250g plain flour
1 ½ tsp of baking powder
A large pinch of sea salt
100 ml of milk
1 packet of chocolate chips (100g approx)
2 -3 tsp of instant coffee granules
1 -2 tsp of cocoa powder

For the icing:

250g icing sugar
140g unsalted butter
2 tsp of cocoa powder
2 tsp of instant coffee granules
1 tsp vanilla essence

I used smooth peanut butter but crunchy would work

Makes 12 medium sized slices

Preheat the oven to 180*. Grease a 10 inch baking tin

In a large mixing bowl, combine the peanut butter and sugars and beat until light and creamy, on an electric whisk low setting. Add one egg at a time, beating well

I could eat the mixture just like this! 

use an electric whisk if you're feeling lazy! 

Sift together the flour, baking powder and salt into the mixture.
Then gradually fold in the milk, stirring well

Divide the mixture equally into two portions. 
Don’t laugh but this is harder than it looks! My portions were more like 1/3 and 2/3. Opps.

In one portion add the chocolate chips and in the other add the coffee granules and cocoa powder for a mocha flavour.
Mix. Feel free to adjust the flavourings to get your desired flavourings!

cocoa + coffee = mocha! 

if you want, you can add a 1 tbsp of hot water to the coffee
granules in a small bowl to mix before

 One spoon at a time, take a spoonful from the chocolate mix and another from the mocha mix and continue until you have used up all the mixtures.

hmm my portion sized are a little off 
yes, ok. it does look a little like dollops of poop! 

With the end of a wooden spoon, in no neat manner, just “swirl”  the mixture to create a marbled effect in the batter.

no method or pattern to this, just swirl
creates a great marbled effect! 

Bake in the oven for about 25 minutes. Then turn the temperature down to 160 degrees and cook for another 25 minutes.

To test the cake, lightly touch it with your fingertips. When it is cooked, the cake will spring back immediately when touched.

ta-dah! The final loaf, ready for icing 

Cool the cake for 5 minutes before removing from the tin to fully cool on a wire rack

When the cake has cooled you can add the icing

In a large mixing bowl, mix all the icing ingredients together with an eclectic whisk until smooth and fluffy

chocolate chips and mocha swirls

I cut the loaf in half and added half the icing to the middle and the second half to the top of the loaf. If you are adding icing to the top layer then sprinkle a little cocoa powder on after for a nice finish.

If you want to save some, this recipe does freeze quite well, just don't ice it beforehand. 

X x X 

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