Chocolate and peanuts is probably a less traditional combination, but it matches great together. Namely, I opted for Peanut Butter Cheesecake-Stuffed Chocolate Loaf Cake. It features a soft chocolate sponge cake batter and a delicious peanut butter filling in the center of the loaf cake. This loaf cake is great when you can’t decide if you want some cake, like a sponge cake, or something creamier, like a cheesecake. The batter also contains a bit of chocolate, so it really is a chocolate loaf cake, not just a cocoa loaf cake. The batter is slightly dense to hold the creamy filling and hold its shape well, so I added a little water to the second half of the batter to make it easier to spread over the filling.
In the peanut butter filling, I used smooth peanut butter since I already had it open, but feel free to use crunchy peanut butter. Since the cheesecake filling is baked at the same time as the chocolate butter, the loaf cake is done quickly. The combination of the sweet chocolate sponge loaf cake and the soft peanut filling could be considered as a comfort food in these cold months something that Reese´s lovers find delicious.
- Loaf cake:
- 200 g butter
- 200 g crystal sugar
- 4 eggs
- 50 g melted dark chocolate
- 225 g all-purpose flour
- 2 tablespoon cocoa
- 1 packet of baking powder (12 g)
- A pinch of salt
- + 2 tablespoon hot water
- Filling:
- 200 g cream cheese
- 100 g peanut butter
- 1 egg
- 60 g icing sugar
- 75 g sour cream
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Loaf Cake:
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Beat butter with sugar until fluffy.
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Add eggs, then cooled melted chocolate, beat again.
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In the next bowl, toss together flour, cocoa, baking powder and salt.
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Incorporate the flour mixture into the butter mixture and stir well.
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Filling:
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Beat cream cheese with peanut butter.
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Add egg, icing sugar and sour cream, beat again.
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Put the filling in a fridge for about 15 minutes.
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After this time, take it out from the fridge and stir it a few times.
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To assemble:
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Put baking paper in a baking pan.
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Pour half of the chocolate batter in the baking pan and spread it evenly. Pour the peanut butter filling over the chocolate batter, spread it evenly.
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Add 2 tablespoons of hot water to the remaining second half of the chocolate batter, stir.
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Take small parts of the second half of the chocolate batter using a spoon and place the batter over the peanut filling.
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Smooth the batter evenly with a spatula dipped in water.
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Bake at 200 degrees for 15 minutes. Then, lower the temperature and bake for another 50 minutes at 180 degrees or until toothpick inserted will come out clean. Cover the loaf cake with a baking paper during the last half an hour of baking.
- Baking pan – 30 cm
- Recipe for filling adapted from Recipetineats
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