Easy
This is a very moist cake that looks and tastes delicious too!
It has just the right amount of sugar needed.
The glaze makes the cake shiny and keeps its
flavour sealed for many days. But you will soon find
out that it's not necessary as your familiy will finish
it in no time! I like to use a classic bundt pan as
it makes the cake look great! You can buy them
in any specialty cook shop. Try and have all your
ingredients at room temp too.
Ready in 1 hour 10 min
Ingredients
Serves: 12
- 200g (7 oz) butter (I prefer unsalted)
- 150g (5 oz) chunky or smooth peanut butter
- 100g (3 3/4 oz) caster sugar
- 125g (4 1/4 oz) light brown sugar
- 4 large eggs
- 250g (9 oz) plain flour
- 1 1/2 tsp baking powder
- 1/4 teaspoon salt
- 100ml milk
- 100g (3 3/4 oz) chocolate chips, chopped smaller
- 1 teaspoon instant coffee granules
- 1 heaped tablespoon of Camp coffee essence
- 1 teaspoon of cocoa powder
- For the Glaze (optional):
- 2 tablespoons of apricot jam
- 2 tablespoons of water
Preparation method
Prep: 20 mins | Cook: 50 mins
1.
Preheat oven to 180 degrees C /gas mark 4. Slightly grease and flour a 25cm /10" Bundt or cake tube tin.
2.
Combine butter, peanut butter and both types of sugar in a mixing bowl. Beat until light and creamy, about 3-5 minutes on low. Add eggs one at a time, beating well after each addition.
3.
Sift together the flour, baking powder and salt.
4.
Gradually fold the sifted flour and milk, alternately, into the egg mixture, stirring well after each addition.
5.
Divide mixture into two equal portions. Add chocolate chips to one portion; mix. Blend the coffee granules, essesnce and cocoa together and mix lightly until the ingredients are well-blended to get a mocha-flavour - add this to the other portion.
6.
Put a ladleful of choc-chip batter into the prepared tin, top this with a ladleful of mocha-flavoured batter and alternate the two steps until both portions are used up.
7.
To get a marble effect, draw a wooden skewer through the batter, taking care not to touch the bottom of the tin. Lightly shake the tin to get rid of any air bubbles.
8.
Bake in a preheated oven for 25 mins. Then turn the oven temp down to 160 degrees C/ gas mark 3. Continue cooking for another 25 minutes.
9.
To test the cake, touch it lightly with the fingertips. If it is cooked through, the cake should spring back immediately when touched. Cool the cake in the mould for 5 to 10 minutes before turning it out onto a wire rack.
10.
To prepare the glaze, combine apricot jam and water in a small saucepan. Heat gently to melt the jam, stirring continuously.
11.
Brush cake with glaze. Leave to cool before serving.
Recipe by: Michelle Chen
