Thursday, 15 September 2016

Peanut Butter & Chocolate Chip Bundt Cake

I recently took part in a recycled craft project which involved a lot of toilet rolls, peanut butter and bird seed.  At the end of it I found myself with a surplus of peanut butter.  I really love the stuff so not particularly an issue but I thought I should make use of it if only to stop me from eating the lot with just a spoon.

So here we have a Bundt cake flavoured with peanut butter, chocolate chips and a chocolate drizzle to finish it off. I used crunchy peanut butter because that's what I had, it gave it a nice texture but smooth would be fine too.

100g Butter
275g Peanut Butter
200g Light Brown Sugar
100g Granulated Sugar
3 Eggs
350g Self Raising Flour
1 tsp Baking Powder
200ml Milk
50g Chocolate Chips

Chocolate Drizzle
100g Dark Chocolate
150ml Double Cream
1tbsp Golden Syrup

Heat the Oven to 180C (160C fan).  Grease and flour your bundt tin, I use a cake release spray which I find really effective, particularly in a bundt tin.

Use a free standing mixer or electric hand whisk to cream together the butter, both sugars and peanut butter.  Take a couple of minutes to do this so it becomes light and fluffy.

Now add the eggs, flour, baking powder and milk and mix to combine everything.  Finish by folding in the chocolate chips.

Pour the mix into the prepared tin and level out.  Bake for 45minutes till cooked through and a skewer comes out clean.

Leave the cake to cool slightly in the tin then turn out onto a cooling rack.  Whilst the cake cools, make the chocolate drizzle.  In a pan heat the chocolate, cream and golden syrup till the chocolate is melted, do this on a low heat to save the chocolate from burning. Use a spoon to drizzle the chocolate over the cake.  You could also sprinkle on some chopped peanuts to even more nuttiness.

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