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Marbled Peanut Butter Chocolate Cake

Marbled Peanut Butter Chocolate Cake

Photo: Natalie Levin

Over the past few days I spent a little time off, and had a long time to rest and to just enjoy doing nothing in particular. I had no specific plans, which was just right for me – I like having some off-days from time to time and get my energy levels back up for the next busy period of time

So being lazy was “my thing” these last couple of days, but I also baked a little. Not anything too fancy, but this modest marbled peanut butter chocolate cake which is simply delicious and super easy to make. This peanut butter chocolate cake only requires a bowl and a whisk, and is ready in no time. I added some natural peanut butter and mini Reese’s Cups to the batter, which made it so delicious and also pretty with these beautiful strips of peanut butter in the dark chocolate cake.

Marbled Peanut Butter Chocolate Cake

Photo: Natalie Levin



5 from 6 votes
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Marbled Peanut Butter Chocolate Cake

Servings 2 25 cm long loaf cake pans
Author Natalie

Ingredients

For the cake:

  • 2 large eggs
  • 200 grams (1 cup) sugar
  • 160 ml. (2/3 cup) vegetable oil
  • 200 ml. (1 cup) sour cream
  • 160 ml. (2/3 cup) milk
  • Pinch of salt
  • 70 grams (1/2 cup) cocoa powder
  • 175 grams (1 ¼ cups) all-purpose flour
  • 1 ½ tsp. baking powder
  • 4-5 heaping tablespoon natural peanut butter
  • 100-150 grams mini Reese’s Cups optional
  • 100 grams dark or milk chocolate chips

Instructions

  1. Preheat the oven to 170c degrees and grease the pans.
  2. In a large bowl place eggs, sugar, oil, sour cream, milk and salt, and whisk until uniform mixture is obtained.
  3. Add cocoa powder, flour and baking powder, and whisk well until rather-thin batter is formed.
  4. Pour the batter into the pans.
  5. Pour 2-3 tablespoons of peanut butter on top of each cake and, using a knife, "marble" it into the batter.
  6. Sprinkle with Reese’s Cups and chocolate chips on the top of the cakes.
  7. Bake the cakes for 30-40 minutes or until they are set and a skewer inserted in the center comes out with moist crumbs.
  8. Cool at room temperature and serve.

Recipe Notes

  • Keep the cake in a closed container for 3-4 days at room temperature.
  • You can freeze the cakes well-wrapped for up to a month.
  • If you don’t find mini Reese’s Cups you can also use the larger version and just cut it into smaller pieces.
  • The recipe can also be prepared in a single round 24 cm bake pan. Baking time may be slightly longer in this case.
  • It is important to use natural peanut butter because it is not sweetened, and is more liquid, therefore mixes better in the chocolate batter.
  • It is recommended to serve the cake warm or at room temperature.
Marbled Peanut Butter Chocolate Cake

Photo: Natalie Levin

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