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.



Cake
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.

BANANA, MAPLE & WALNUT CAKE

Perfect for using up those bananas that get left behind in the fruit bowl, you simply shove everything in a bowl and mix and the Bundt tin makes it look like a fancy cake that you've spent ages slaving over.  Don't worry if you don't have a fancy tin though, these also look great as individual cakes made in muffin tins. Just turn them upside down and decorate.

100g Butter softened

170g Sugar

200g Self Raising Flour

2 tbsp Maple Syrup

2 Eggs

2 Ripe Bananas

1 tsp Baking Powder

50g Walnuts roughly chopped

For The Icing

100g Icing Sugar

2-3 tbsp Maple Syrup

Drop of Vanilla Extract

20g Walnuts roughly chopped

Heat the oven to 190C. Grease and flour a Bundt Tin. Use an electric mixer to whisk together the banana and sugar then add the remaining ingredients and mix them all till well combined. Spoon the mixture into the prepared tin and bake for 30-35 minutes till the cake is firm and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes then turn out onto a cooling rack.

Mix the icing sugar with the maple syrup and vanilla to make a runny icing then once the cake has cooled drizzle over the top and sprinkle with the remaining walnuts.