Monday, April 11, 2011

RECIPE: Chocolate Peanut Butter Swirl

"Peanut butter [is] the pâté of childhood"
Florence Fabricant, NY Times

So I mentioned in my last blog post that I was hoping to try lots of new recipes and learn some new skills, but while going out into the magical world of the internet to find some exciting new ideas, I was really underwhelmed by the number of recipes that came without photos! I'm a big photo person (clearly) and apprehensive about trying a recipe that doesn't give me some idea of what I'll end up with...

Maybe that explains why I got into reading cook books instead of text books :)

Either way, it inspired me to start sharing some of the recipes I DO use, so that hopefully someone else who has my debilitating photo-less phobia can find some peace!

This recipe for Chocolate Peanut Butter Swirl I actually found (embarrassingly) while trying to find recipes for a bake sale for Christchurch, and it was the only thing I already had all the ingredients for! Plus it's pretty, and delicious, and easy, and it combines chocolate and peanut butter, arguably one of the best combinations in the world - sorry Nicole, and Matt, this one's for Katie and Jayne!!


The cake itself was a caramel mud cake with a really rich chocolate ganache that I made for my good friend Katie for her birthday - it's important to note that I once made a very sweet - and very experimental - peanut-butter-cream-cheese-chocolate-slice-concoction for Katie at work, and she literally ate the whole thing... *sugar overload at the thought*

Needless to say, this was perfect for her :)


Warning : the recipe kinda suggests making this as a slice, but it is REALLY really sweet. I used half the recipe in the same size pan to make the slabs for the side of the cake - and even then it's very sweet! Love how it turned out though - and it went surprisingly well with caramel mud cake! (but then what doesn't :))


Enjoy it!!! it's absolutely delicious, and really addictive! I promise I'll look into some caramel options for those with an (unhealthy) aversion to the peanut butter :)

I recommend using blocks of chocolate (Cadbury, Dream, Lindt) instead of cooking chocolate for this - it's important that you like the taste of the chocolate since it's pretty much the main component!


Chocolate Peanut Butter Swirl

360g white chocolate, chopped
1/2 cup (140g) smooth peanut butter
400g dark chocolate, chopped (I use milk, but it doesn't really matter)

1) Grease 20cm x 30cm lamington pan; line base and sides with baking paper extending 5cm above edges of pan (important, otherwise you can't get it out! trust me!)
2) Stir white chocolate in small heatproof bowl over small saucepan of simmering water until smooth; cool 5 minutes. Add peanut butter, stir until smooth
3) Stir dark chocolate in small heatproof bowl (blah blah - you know how to melt chocolate - I do it in the microwave in 20 second blasts!)
4) Drop alternate spoonfuls into pan. Gently shake the pan to level the mixture. Pull a skewer backwards and forwards to create marbled effect
5) stand at room temperature for 2 hours until set

Easy as pie! Though I recommend running lines gently through it with a knife after about an hour to make cutting slices easier later

Let me know if you try it and love it!

Katie - a very happy birthday! hope you're feeling better

- B xx


  1. I am waiting with baited breath for the caramel inspired recipes!!!


  2. Wow that cake looks gorgeous (as all of your recipes do!) The presentation blew me away for sure :)

  3. I have to say, a little bit of crazy Katie came out when I caught sight of this most amazing little parcel of PEANUT BUTTER AMAZINGNESS.

    This cake is best enjoyed with a cup tea and with a soft couch nearby that you can pass out on after you are consumed by the sugar rush. Hooray!

    And she even tied a bow around it for me. LOVE YOU BECS!