Chocolate Peanut Butter Marble Cake - Slow Cooker UK Recipe

This chocolate peanut butter marble cake.
Is a slow cooker loaf cake recipe.
Based on a chocolate banana marble pud.
From Hamlyn’s 200 Slow Cooker Recipes book.

Currently one of my best UK slow cooker books! See my book review, included below.

Slow Cooker Chocolate Peanut Butter Marble Cake

This slow cooker marble loaf cake is a made up of an easy all-in-one vanilla sponge mix, which is then split in two. One half flavoured with peanut butter. The other half flavoured with chocolate (cocoa powder) and cinnamon. Then swirled into a marbled cake in a (500 g /1 lb) loaf tin. And cooked in a slow cooker.

This cake is perfect for those who like the sweet and salty combo of chocolate and peanut.

Ingredients (6 Slices)

1 tb cocoa powder.
½ tsp ground cinnamon.
4 tsp boiling water.
125 g margarine, plus extra for greasing.
75 g caster sugar.
50 g soft brown sugar.
125 g plain flour.
1 tsp baking powder.
2 eggs.
½ tsp vanilla extract or seeds from ½ a vanilla pod.
1½ tb smooth peanut butter.

I made this chocolate peanut butter marble cake recipe in a Morphy Richards Accents Sear and Stew 3.5 L Slow Cooker (See my review).

Chocolate Peanut Butter Loaf Cake — Chocolate Peanut Butter Cake based on a recipe from Hamlyn’s Family Slow Cooker Book

Method (Total Cooking Time: 3 hours)

Lightly grease the sides and base of a (500 g/1 lb) loaf tin with butter. Then line the base with non-stick baking paper.
In a medium-sized bowl, mix the cocoa, cinnamon and boiling water to a smooth paste. Set aside to cool.
Put the marg, sugars, flour, baking powder, eggs and vanilla into a large bowl. Beat together well.
Place half of this vanilla cake mix into the bowl with the cocoa mixture. Mix until well combined.
Flavour the other half of the vanilla mix, by beating in the peanut butter.
Add alternate spoonfuls of the 2 cake mixes into the loaf tin.
To swirl or marble the two colours, run a table knife through the batter mixes.
Cover the loaf tin with a piece of buttered baking paper – just large enough to cover the top of the loaf tin. Then a greased piece of foil – a bit larger than the top of the tin. Loosely pinch the edges of the foil around the top of the tin to hold it in place. Making sure it is sealed all round, to avoid water or steam getting into the cake batter.
Place the tin in the slow cooker pot. Pour boiling water around the tin, so it comes up halfway to the side of the tin.
Cover with the lid. Cook on High for 3 hours. To test if is it cooked through, lift off the foil and paper cover, check that the top is dry and the cake is well-risen. Also insert a skewer into the centre, it should come out clean.
Use oven gloves to lift the tin out of the slow cooker pot. Wait for 10 minutes. Then turn out the loaf cake onto a cooling rack. Once completely cooled, slice and serve.

Recipe Notes

This slow cooker cake is based on a chocolate and banana (or orange) marble pud recipe. From Hamlyn’s 200 Family Slow Cooker Recipes Cookbook (See my review).
This is not a very sweet cake. If you would like it to be sweeter, replace the soft brown sugar with the same amount of caster sugar.