Peanut and chocolate marble cake

ingredients

• • 250 gram butter, softened
  • 200 gram crunchy peanut butter
  • 2 cup brown sugar
  • 5 eggs
  • 1 cup self-raising flour, sifted
  • 1/2 cup milk
  • 100 gram dark chocolate, melted, cooled, plus 100g extra to serve
  • 250 gram mascarpone
  • 1/2 cup caramel top’n’fill
  • 10 butterscotch lollies
  • 1/3 cup roasted salted peanuts, chopped

• Icing

  • 200 gram dark chocolate, chopped
  • 1/4 cup boiling water
  • 1/4 cup maple syrup
  • 25 gram butter

method

• • 1

    Preheat oven to 180°C. Lightly grease a 25cm (12 cup) bundt or ring pan.

  • 2

    In a large bowl, using an electric mixer, beat butter, peanut butter and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Lightly fold in flour alternately with milk, ending with flour.

  • 3

    Pour half the mixture into a bowl. Stir melted chocolate through one half. Dollop alternate spoonfuls of mixtures into pan, then drag a skewer through batter to make a swirl.

  • 4

    Bake for 1 hour until cooked when tested. Cool in pan for 15 minutes before transferring to a wire rack to cool.

  • 5

    In a large bowl, whisk mascarpone and caramel together until combined. Chill until required.

  • 6

    Place butterscotch lollies on a lined oven tray 5cm apart. Bake for 8-10 minutes until melted. Sprinkle with nuts, then cool. Break into pieces.

  • 7

    Split marble cake in half horizontally. Place half on a serving plate, cut-side up. Spread base with mascarpone mix and top with remaining cake. Drizzle with icing, then sprinkle with peanut caramel.

• Icing

  • 1

    In a small saucepan, combine all the ingredients. Stir over low heat until smooth.

notes

• Always make sure cakes are completely cool before assembling or icing them. - Store in airtight containers.