Chocolate-Peanut Butter Marble Cake

I didn’t make this cake for any reason, other than that I had a lot of eggs to use up – we usually buy the 6-pack, but at the drugstore, which was the only place we could get to at the time, they only had the big 12-packs. In styrofoam. Sigh. Anyway, I figured that since it wasn’t cake o’clock for any particular reason, but since I hadn’t brought anything in to work in a while, I could take one layer in, and keep one layer here at home. A novel solution if I do say so myself.

I got this recipe from Spache the Spatula, but I changed the icing (I know, that’s weird because that’s the part she raved about the most). I just get really nervous when there’s that many sticks of butter in a thing. But to make it, you stir a bunch of ingredients together in a pot on the stove, and when I was done that step, it looked like it would spread pretty well already, and it tasted good, so I decided to just stop there and use it as it was. That’s right – this icing didn’t have any butter in it whatsoever. And you know, it might not be to everyone’s taste, but it reminded me of some that my grandma used to make, and those are the magic words with recipes.

I also don’t have cake flour on hand ever, but I do have a trick (that I may have mentioned before… not sure) to turn regular all-purpose flour into cake flour. What you do is that you take out 2 tablespoons of the flour per cup, and replace it with 2 tablespoons of cornstarch, and whisk them together really really well. Donezo! Cake flour.

Chocolate-Peanut Butter Marble Cake

Ingredients
2 1/4 cups cake flour, OR 2 1/4 cups all-purpose flour with 4 1/2 tbsp flour removed and 4 1/2 tbsp corn starch whisked in
2 1/4 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, at room temperature (and to be honest the temperature of our apartment was pretty high that day, so my butter was about 5 minutes away from being called “softened”)
3/4 cup firmly packed brown sugar
1/2 cup sugar
3 eggs
1 1/2 tsp vanilla
3/4 cup milk
1/2 cup creamy peanut butter
2/3 cup semi-sweet chocolate chips, melted

Method
Preheat the oven to 350.
Grease and flour a pair of cake pans.
Whisk together the flour situation (either store-bought cake flour, or MacGyver cake flour… oh yes, I can’t wait to see what searches pull up this site now), the salt, and the baking powder in a small bowl.
Using a stand mixer with the paddle attachment, cream together the butter and both sugars for about 5 minutes.
Beat in the eggs and vanilla, until combined.
Turn down the mixer to low and add in the flour mixture and the milk, alternating a bit of one and then a bit of the other, and beginning and ending with the flour. I’m not sure why that’s important, or even if it is – I haven’t done experiments. If you do, tell me the outcome.
Scoop out half of the batter and put it in another bowl. Yes, this is one of those recipes that dirties every bowl in your house. Sorry.
To the half that’s still in the stand mixer’s bowl, add the peanut butter and beat until combined. Trust me that you want to do this with the stand mixture. Peanut butter’s sticky and tough; don’t waste your time with a wooden spoon.
Mix the melted chocolate into the other half.
Pour half of the peanut butter mixture into each pan. As well as dirtying a lot of bowls, this recipe involves a lot of division, which in my case means a lot of eyeballing and calling it good.
Pour half of the chocolate mixture into each pan.
Run a knife through the mixtures to swirl them.
Bake for 30 – 35 minutes, or until a toothpick comes out clean.
Cool in the pans for 10 minutes.
Then, if you plan on icing them, turn them out onto a rack to cool completely.

Weird But Still Pretty Good Icing

Ingredients
2/3 cup sugar
1/3 cup flour (all-purpose is fine here, obviously)
3 tbsp cocoa powder
1/4 tsp salt
1 cup milk

Method
In a small pot, whisk together all ingredients.
Bring to a boil, whisking constantly.
Keep this up for about 1 minute, being sure to whisk all the lumps out completely.
Let cool before applying to cake.

Now, the original post said it was way easier to slice if you kept it in the fridge, so I did that, but it got kind of dry. After the first day of that, I just kept it out on the counter and it was fine.

This entry was posted in dessert, food. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>