Chocolate Marble Ring Cake With Maple Chocolate Icing

65m
Prep Time

65m
Cook Time

2h 10m
Ready In

Recipe: #26095

May 18, 2017

Categories: Desserts, Cakes, Tube/Bundt, Baby Shower, Birthday, Easter, Fathers Day, Game/Sports Day, Mothers Day, Picnic, Oven Bake, Vegetarian, Chocolate, more

recipe by:
ImPat

"From Recipe+ Feb. '17."

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (193.5 g)
Calories 714.8
Total Fat - 48.3 g
Saturated Fat - 29.1 g
Cholesterol - 183.6 mg
Sodium - 5066.7 mg
Total Carbohydrate - 65 g
Dietary Fiber - 3.8 g
Sugars - 47.6 g
Protein - 8.8 g
Calcium - 95.2 mg
Iron - 2.7 mg
Vitamin C - 0.2 mg
Thiamin - 0.1 mg

Step 1

Preheat oven to 180C/160C fan forced.

Step 2

Line an oven tray with baking paper.

Step 3

Grease a 24cm (top measurement) fluted ring/bundt pan.

Step 4

Using an electric mixer, beat butter, peanut butter and sugar in a large bowl until light and creamy and then add eggs, one by one, beating until combined and then fold in flour and milk until just combined.

Step 5

Spoon half the cake batter into another bowl and add melted chocolate to one portion of cake batter and then spoon both batters, alternating into prepared pan and then using a bamboo skewer, gently swirl both batters to create a marbled effect and bake cake for 1 hour until a skewer inserted at centre comes out clean.

Step 6

Stand cake in pan for 5 minutes, then turn out onto a wire rack to cool complete.

Step 7

Meanwhile whisk sour cream and caramel in a bowl until combined and place butterscotch lollies on prepared tray and bake for 8 minutes or until melted slightly.

Step 8

Sprinkle with peanuts and cool on tray (lollies will firm) and then break into pieces.

Step 9

Using a large, sharp knife, cut cake in half horizontally and place bottom piece of cake on a serving plate and spread with sour cream mixture and top with remaining piece of cake and drizzle with Maple Chocolate Icing and decorate with peanut caramel.