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Chocolate peanut butter crumble cake
Soft chocolate sponge cake layered with creamy peanut butter and a crunchy crumble topping – this is what we like to call a textural symphony!

Chocolate peanut butter crumble cake

Servings: 6

Ingredients

1 box NOMU MiniMakes Chocolate Cake Batter Mix

Crumble topping:
80g cake mix
20g butter, cubed
1 tbsp peanut butter
25g roasted and salted peanuts, finely chopped

Chocolate Cake:
220g cake mix
1 large egg
60g unsalted butter, melted and cooled
1/3 cup yoghurt
1 tbsp milk
1/4 cup peanut butter, softened in the microwave

 

Directions

Preheat your oven to 180°C, and grease and line a 20cm square tin with baking paper.

To make the crumble topping, place all the ingredients in a small bowl and combine using a fork or your fingers to form a chunky crumble. Alternatively, you can place everything in a small food processor and pulse until combined. Cover and place in the fridge until ready to use.

For the chocolate cake, whisk the egg until foamy, then mix in the melted butter, yoghurt and milk until combined. Add the remaining 220g of the cake mix and gently fold in to form a thick, smooth batter.

Spread the batter evenly in the prepared tin. Dollop the softened peanut butter on top and swirl into the batter using a skewer. Sprinkle the crumble mixture on top and lightly press it into the batter to help it adhere during baking.

Bake the crumble cake for 20-25 minutes or until a skewer inserted into the centre of the cake comes out clean and the crumble topping is crisp. Leave the cake to cool completely before slicing into squares

Tip: This cake can also be baked in a 20cm round cake tin.

Ingredients

1 box NOMU MiniMakes Chocolate Cake Batter Mix

Crumble topping:
80g cake mix
20g butter, cubed
1 tbsp peanut butter
25g roasted and salted peanuts, finely chopped

Chocolate Cake:
220g cake mix
1 large egg
60g unsalted butter, melted and cooled
1/3 cup yoghurt
1 tbsp milk
1/4 cup peanut butter, softened in the microwave

 

Directions

Preheat your oven to 180°C, and grease and line a 20cm square tin with baking paper.

To make the crumble topping, place all the ingredients in a small bowl and combine using a fork or your fingers to form a chunky crumble. Alternatively, you can place everything in a small food processor and pulse until combined. Cover and place in the fridge until ready to use.

For the chocolate cake, whisk the egg until foamy, then mix in the melted butter, yoghurt and milk until combined. Add the remaining 220g of the cake mix and gently fold in to form a thick, smooth batter.

Spread the batter evenly in the prepared tin. Dollop the softened peanut butter on top and swirl into the batter using a skewer. Sprinkle the crumble mixture on top and lightly press it into the batter to help it adhere during baking.

Bake the crumble cake for 20-25 minutes or until a skewer inserted into the centre of the cake comes out clean and the crumble topping is crisp. Leave the cake to cool completely before slicing into squares

Tip: This cake can also be baked in a 20cm round cake tin.

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