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
My friend is
currently trying to raise money in preparation for her charity trek in Peru for
the Alzheimer’s Society. If you wish to donate her page is http://www.justgiving.com/Heidi-Wright5
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