About this recipe: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.
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 teaspoons baking powder
1/4 teaspoon salt
100ml (3 1/2 fl oz) milk
100g (3 1/2 oz) chocolate chips, chopped smaller
1 teaspoon instant coffee granules
1 tablespoon Camp coffee essence
1 teaspoon cocoa powder
For the glaze (optional)
2 tablespoons of apricot jam
2 tablespoons of water
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Preheat oven to 180 degrees C /gas mark 4. Slightly grease and flour a 25cm /10" Bundt cake tin or tube tin.
Combine butter, peanut butter and both types of sugar in a mixing bowl. Beat until light and creamy, about 3 to 5 minutes on low. Add eggs one at a time, beating well after each addition.
Sift together the flour, baking powder and salt.
Gradually fold the sifted flour and milk, alternately, into the egg mixture, stirring well after each addition.
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.
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.
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.
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.
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.
To prepare the glaze, combine apricot jam and water in a small saucepan. Heat gently to melt the jam, stirring continuously.
Brush cake with glaze. Leave to cool before serving.
This made a very nice and moist cake. This was my first go at making a cake and it was easy and also very nice. This went down a complete treat with everyone who had some. I couldnt get the marble effect but that is purely down to my current skills, or lack of - 21 Sep 2010
My first attempt of this cake tonight and it turned out to be a really moist delicious cake. I made it in a square cake tin as I don't have a tube tin. I didn't manage to get the marbled effect though as my chocolate chips didn't melt and sank to the bottom of the cake - but then I am just a beginner so I'll just need to practice! - 26 Feb 2012