Chocolate and peanut butter are combined and topped with a chocolate ganache in this Marbled Chocolate Peanut Butter Cake.
For birthdays at work lately, I’ve just been sticking with cupcakes. Easy to eat, and nothing to cut up. Plus, my co-workers seem to prefer cupcakes, especially mini ones. But since I’m the baker, I decided to switch it up this time around. I wanted to use one of my unused cookbooks, and this chocolate and peanut butter concoction caught my eye. There has been so much of the chocolate/peanut butter combo going around the blog world lately, and it’s given me a serious craving!
This cake turned out beautiful, but I’m sad to say that it looked better than it tasted. And I’m pretty sure it’s all my fault. We usually eat natural peanut butter at home. Both my husband and I are big peanut butter and jelly fans, so we always have a big jar of it. I usually have some of the “regular” peanut butter at home that I use for baking, because the natural peanut butter seems to act differently in baking than the other stuff. But I had run out since I haven’t been doing quite as much baking. Well, at the grocery store, I forgot to get peanut butter. I got home, and I realized this. I debated whether or not to run back to the store, but my husband talked me into just staying home and using natural peanut butter for the cake.
That was my big mistake, and I should have known better. The resulting cake was pretty dry. Actually, very dry. This is the first birthday treat at work that I was actually embarrassed about. But I explained to them all that they are my guinea pigs, and that I had never made the recipe before. Many of them were actually surprised to learn that all of the treats I bring are usually the first time I’ve ever made them. I didn’t get any complaints, and I’m sure I’m my biggest critic, but I have definitely learned my lesson to only use natural peanut butter when called for!!
I actually think this cake would be delicious if you use some regular Jif. It looks like a camouflage cake before the glaze is added, which I thought was really fun.
Marbled Chocolate Peanut Butter Cake
Ingredients
For the Cake
- 4 ounces unsweetened chocolate chopped
- 2 sticks 1 cup unsalted butter, softened
- 1 cup smooth or crunchy peanut butter
- 1 cup sugar
- 1 cup packed light brown sugar
- 5 eggs
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/3 cup chocolate chips
For the Chocolate Peanut Butter Glaze
- 2 tablespoons unsalted butter cut up
- 2 tablespoons smooth peanut butter
- 3 tablespoons golden or light corn syrup
- 1 teaspoon vanilla extract
- 6 ounces semisweet chocolate broken into pieces
- 1 tablespoon water
Instructions
- Preheat oven to 350F. Generously grease and flour a 10-inch ring mold. In the top of a double boiler over low heat, melt the chocolate.
- Place the butter, peanut butter and sugars in a large bowl and mix with an electric mixer until light and creamy, about 3-5 minutes, scraping the sides of the bowl occasionally. Add the eggs one at a time, beating well after each addition.
- In a medium bowl, stir together the flour, baking powder and salt. Add to the butter mixture alternately with the milk until just blended.
- Pour half of the batter into another bowl. Stir the melted chocolate into one half of the batter until well blended. Stir the chocolate chips into the other half of the batter.
- Using a large spoon, drop alternate spoonfuls of chocolate batter and peanut butter batter into the prepared pan. Using a knife, pull through the batters to create a swirled, marbled effect; do not let the knife touch the side or bottom of the pan and do not overmix. Bake the cake for 50-60 minutes, until the top springs back when lightly pressed. Cool in the pan on a wire rack for 10 minutes, then turn out onto the rack and allow to cool completely.
- To prepare the glaze, combine all the ingredients in a small pan. Melt over low heat, stirring until well blended and smooth. Cool slightly. When slightly thickened, drizzle the glaze over the cake, allowing it to run down the sides.
Tim says
I’m sorry to hear that it was a little dry, but you’re right, it looks delicious!
Megan. says
chocolate + peanut butter = heaven on earth. this looks irresistible!
Brilynn says
It really does look pretty! And I’m sure the glaze on top helped with the dryness.
I always have difficulty getting my bundt pans out of the mold, yours looks perfect.
PaniniKathy says
A good friend of mine just did the same thing with a peanut butter frosting – the natural peanut butter gave the frosting terrific flavor, but unfortunately the texture wasn’t quite right. Oh well, ice cream can cure a multitude of problems!!
przepisy kulinarne says
Cool fun. Like me. Thanks.
I like to cook very at home. Greetings from Poland.
Patricia Scarpin says
Deb, I’m sorry to hear that, sweetie – it does look wonderful and I’m sure your coworkers loved it, too!
Jenny says
Ok, you know I’m all over this fabulous cake. I can’t ever resist this combo! Thanks for linking my cheesecakes!
Dhanggit says
oh my goodness this is so beautiful barbara!! i did a choco-peanut butter marble cake before but your version with that elegant form is ten times better!! i love it!!
Grace says
i predict that any complaints about the dryness would’ve been immediately silenced by the presence of that glaze. i wouldn’t mind dribbling it right into my mouth. 🙂
Katie says
Oh yum that looks delicious. I’m sure you got no complaints.
Kristen says
Isn’t that one gorgeous cake? I love it!
Sorry it didn’t turn out like you hoped, but it sure is pretty!
noble pig says
It does look really cool without the glaze but I can just imagine how good it tasted.
Patsyk says
It does look really pretty… too bad it didn’t taste as you would have liked. I do think we are our own worst critics when a recipe doesn’t turn out perfectly.
Heather says
wow, the color on that is beautiful!
Cynthia says
If only I were a chocolate lover (I know!) 😀
HoneyB says
that first photo is awesome. I love how the thick chocolate runs down the cake.