Peanut Butter Drip Cake with Chocolate Sprinkles

Ingredients:

For the Cake:

• • 3 eggs
  • 150g (¾ cup) sugar

• • 150g (⅔ cup) melted butter
  • 175g (1 cup, 3 tablespoons) plain flour
  • 1 teaspoon baking powder

• • 1 teaspoon vanilla extract
  • ½ teaspoon almond essence (optional)
  • 3 tablespoons plain yogurt

• 50g (¼ cup) peanut butter
• Chocolate sprinkles, to taste

For the Peanut Butter Drip:

• • 100g white chocolate
  • 1-2 tablespoons milk
  • 2 tablespoons peanut butter

Instructions:

1. 1. Preheat Oven: Preheat your oven to 170°C (338°F). Grease and line a 21x11x6 cm (2 lb) baking pan.
   2. Prepare the Batter:
      • • In a large bowl, whisk together the eggs and sugar until creamy, about 3 minutes.

       

      • • Add the melted butter and whisk for another minute until well combined.
        • Gradually add the plain flour and baking powder to the mixture, and gently mix until just combined.
        • Add the plain yogurt and peanut butter to the batter, mixing well.

       

      • Stir in the vanilla extract and almond essence (if using), and fold in the chocolate sprinkles gently.
   3. Bake the Cake:
      • • Pour the batter into the prepared baking pan, smoothing the top with a spatula.

       

      • Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
      • Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

1. 1. Prepare the Peanut Butter Drip:
      • In a microwave-safe bowl, combine the white chocolate and milk. Microwave for 30 seconds, stirring until smooth.
      • Add the peanut butter to the melted chocolate mixture and stir until fully combined.

1. 1. Decorate the Cake:
      • Once the cake has cooled, pour the peanut butter drip over the top, allowing it to drizzle down the sides.
      • Let the drip set slightly before serving.

Serving Suggestions:

• • Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Garnish with extra chocolate sprinkles or crushed peanuts for added texture.

Cooking Tips:

• • Make sure to whisk the eggs and sugar thoroughly to incorporate air, which helps create a light and fluffy cake.
  • Allow the cake to cool completely before adding the peanut butter drip to prevent it from melting too quickly.

Nutritional Benefits:

• • Peanut butter adds healthy fats and protein to the cake.
  • The use of yogurt helps to keep the cake moist while adding a slight tanginess that balances the sweetness.

Dietary Information:

• • This cake contains dairy, gluten, and nuts.
  • For a dairy-free option, substitute the butter, milk, and yogurt with dairy-free alternatives.

Storage:

• Store the cake in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate the cake, and bring it to room temperature before serving.