Peanut Butter & Chocolate Crunch Cake

This tray bake is for anyone who really likes peanut butter, just like my boyfriend, who can eat it with a spoon from the jar, instead of lunch, occasionally. The bake has both peanut butter in the cake mixture and also in the contrasting chocolate layering, which will swirl by itself when in the oven. For extra texture, you can scatter some chopped peanuts on the chocolate layer. I used crunchy peanut butter for the filling and smooth for the base mixture. The cake is dense, so better serve with cream or even  ice cream, to take it to the next level.

This recipe is taken from ‘Baked in America’ book, which I found rather good. It is full of exiting recipes that I never heard of, like Pennsylvania Dutch spice loaf or Nutmeg coffee cake. I’m not a massive fan of cheesecakes but the Almond Cherry one caught my attention. And I am intrigued to try the author’s version of Apple Cake which he suggests to serve with lemon curd.

The one thing that slightly concerns me however is that the majority of their recipes have a shocking amount of sugar. For instance, this one required 450g of sugar. I’m afraid I had to cut down more then half and it was just fine.

Peanut Butter & Chocolate Crunch cake

PEANUT BUTTER AND CHOCOLATE CRUNCH CAKE

Ingredients:

For the chocolate/peanut swirl:

150g semi-sweet chocolate

1/2 cup crunchy peanut butter

For the crumbs & batter:

3 cups plain flour

3/4 cup light brown sugar

200g butter, softened

1 cup smooth peanut butter

3 eggs

1 cup milk

2 teaspoons vanilla extract

1 teaspoon baking powder

1/3 baking soda

1/2 teaspoon salt

cream/ice-cream for serving (optional)

Method:

  1. Preheat the oven to 180C. Butter a 30 x 23 x 5 cm baking tin and line with the parchment paper.
  2. To make the swirl, in a small pan melt the chocolate and peanut butter over a gentle heat, stirring often until all melted and smooth. Set aside.
  3. Then, in a big bowl, combine together flour, sugar, butter and peanut butter with an electric mixer until coarse crumbs form. Take away about 3 cups of the mixture and set aside for the crumb topping later.
  4. Then add the eggs to the base batter, one at a time, followed by milk, vanilla, baking powder, soda and salt. Mix well until the batter is smooth.
  5. To assemble the bake, spread half the batter in the prepared tin. Drizzle with the half of the chocolate mixture, then cover it with the remaining batter, followed by the remaining chocolate.  Finish it with the reserved crumb mixture over the top and gently press the crumbs onto the chocolate/peanut butter swirl.
  6. Bake it for 50-60 minutes or until the wooden stick comes out clean from the centre. Let the cake cool in the pan before cutting into squares. Serve it with cream or ice-cream.

Peanut Butter & Chocolate Crunch cake

Peanut Butter & Chocolate Crunch cake

 

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