Chocolate Marble Loaf with Peanut Drizzle
Time
1 hour 30 minutes
Difficulty
Easy
Serves
8
Experience the ultimate flavour harmony with this Chocolate Marble Loaf, adorned with a heavenly peanut drizzle. Dive into the irresistible fusion of rich chocolate and creamy peanut butter paired together by My Kitchen Drawer.
INGREDIENTS
For the Hazelnut Chocolate Marble Loaf
280g plain flour
150g caster sugar
1 tbsp baking powder
½ tsp salt
2 large eggs
240g buttermilk
120ml vegetable oil
1 tsp vanilla
50g toasted chopped hazelnuts
2 tbsp Whittard Hazelnut Hot Chocolate
2 tbsp hot water
For the peanut butter hazelnut icing
2 tbsp smooth peanut butter
100g icing sugar
1 tbsp Whittard Hazelnut Hot Chocolate
30ml single cream
2 tbsp chopped toasted hazelnuts, to decorate
METHOD
For the Hazelnut Chocolate Marble Loaf:
- Preheat a fan oven to 180C/Gas Mark 5 and line a 2lbs loaf tin with baking paper.
- In a large bowl, whisk together the flour, sugar, baking powder and salt until well combined then set aside.
- In a large jug or separate bowl combine the eggs, buttermilk, vegetable oil and vanilla.
- Pour the wet mixture into the dry mixture and fold the two together until just combined the divide the batter equally between two bowls.
- In one bowl fold through the toasted chopped hazelnuts and in the other mix in the Hazelnut Hot Chocolate and hot water.
- Add alternate spoons of each batter to the loaf tin then bake for 50 minutes until golden and a skewer inserted comes out clean.
- Set aside to cool in the tin whilst you make the Peanut Butter Hazelnut Icing.
- Add the peanut butter, icing sugar, Hazelnut Hot Chocolate and single cream to a small bowl and whisk it together until smooth.
- To decorate, remove the loaf cake from the tin and lay it onto a serving dish.
- Pour the icing across the top of the loaf, pushing it over the sides to form drips.
- Finish with a scattering of toasted chopped hazelnuts then slice and serve.
For the peanut butter hazelnut icing:
For the Hazelnut Chocolate Marble Loaf:
280g plain flour
150g caster sugar
1 tbsp baking powder
½ tsp salt
2 large eggs
240g buttermilk
120ml vegetable oil
1 tsp vanilla
50g toasted chopped hazelnuts
2 tbsp Whittard Hazelnut Hot Chocolate
2 tbsp hot water
For the peanut butter hazelnut icing:
2 tbsp smooth peanut butter
100g icing sugar
1 tbsp Whittard Hazelnut Hot Chocolate
30ml single cream
2 tbsp chopped toasted hazelnuts, to decorate
For the Hazelnut Chocolate Marble Loaf:
- Preheat a fan oven to 180C/Gas Mark 5 and line a 2lbs loaf tin with baking paper.
- In a large bowl, whisk together the flour, sugar, baking powder and salt until well combined then set aside.
- In a large jug or separate bowl combine the eggs, buttermilk, vegetable oil and vanilla.
- Pour the wet mixture into the dry mixture and fold the two together until just combined the divide the batter equally between two bowls.
- In one bowl fold through the toasted chopped hazelnuts and in the other mix in the Hazelnut Hot Chocolate and hot water.
- Add alternate spoons of each batter to the loaf tin then bake for 50 minutes until golden and a skewer inserted comes out clean.
- Set aside to cool in the tin whilst you make the Peanut Butter Hazelnut Icing.
- Add the peanut butter, icing sugar, Hazelnut Hot Chocolate and single cream to a small bowl and whisk it together until smooth.
- To decorate, remove the loaf cake from the tin and lay it onto a serving dish.
- Pour the icing across the top of the loaf, pushing it over the sides to form drips.
- Finish with a scattering of toasted chopped hazelnuts then slice and serve.
For the peanut butter hazelnut icing:
