Chocolate Marble Ring Cake With Maple Chocolate Icing

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.

Step 10: MAPLE CHOCOLATE ICING - place ingredients in a small heavy based saucepan and cook and stir over a low heat for 5 minutes or until melted and smooth.