Peanut Butter Cheesecake Stuffed Chocolate Loaf

• Vegetarian

• Refrigerated

  • 3 Egg

• Condiments

  • 1/3 cup Peanut butter, smooth

• Baking & Spices

  • 4 1 1/4 cups / 200g dark chocolate chips
  • 3 tsp Baking powder
  • 3 Caster sugar superfine sugar
  • 1/3 cup Cocoa powder, unsweetened
  • 1 1/2 cups Plain flour
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 1 2 cup / 125g yoghurt (3
  • 1 stick Butter, unsalted
  • 5 oz Cream cheese
  • 1/3 cup Sour cream

• Liquids

  • 5 2 tbsp hot water, hot

Found on recipetineats.com

Description

Ingredients

• 5oz / 150g cream cheese, at room temperature
• ⅓ cup / 85g smooth peanut butter
• 1 egg
• ⅓ cup / 75g caster sugar / superfine sugar (2)
• ⅓ cup / 75g sour cream
• 1 tsp vanilla extract
• 1½ cups / 225g plain flour (all purpose)
• 3 tsp baking powder
• 1 cup / 220g caster sugar / superfine sugar (2)
• 1 stick / 125g unsalted butter
• ¼ cup / 60ml vegetable oil (sub with canola, sunflower or other neutral flavoured oil)
• ⅓ cup / 40g cocoa powder, unsweetened
• 2 eggs
• ½ cup / 125g yoghurt (3)
• 1 tsp vanilla
• 1¼ cups / 200g dark chocolate chips (4)
• 2 tbsp hot water (5)

Directions

• Beat the cream cheese and peanut butter using a stand mixer, electric beater or whisk until smooth.
• Beat in egg until combined. Beat in remaining ingredients until smooth. Cover and refrigerate for 30 minutes.
• Preheat oven to 180C/350F (fan forced / convection) or 200C / 390F (standard).
• Spray a loaf and line a loaf pan (23.5 x 13cm / 8½ x 4¼) with parchment / baking paper. (I just tear a piece off to line the long side, per photo in post)
• Whisk together flour, baking powder and sugar in a large bowl.
• Melt butter in microwave in a large heatproof bowl, then whisk in oil and cocoa powder.
• Whisk in eggs, yoghurt and vanilla into chocolate mixture. Pour mixture into flour and mix until just combine. Stir through chocolate chips.
• Remove Filling from fridge, give it a good mix to loosen it up - if its too stiff, it will sink into the batter.
• Pour ⅓ of the batter into the loaf pan, smooth surface.
• Pour over the Filling and smooth surface.
• Add 2 tbsp hot water into remaining Batter (5), give it a quick mix to combine. Then pour batter over the Filling and smooth surface.
• Bake for 15 minutes, then turn oven down to 160C/320F (fan forced / convection) or 180C / 350F (standard oven). Bake for 55 minutes, or until a skewer inserted into the top half of the cake comes out almost clean.
• Stand for 15 minutes in the loaf pan before using parchment paper overhang to lift onto a cooling rack. Cool completely before slicing - it takes a few hours.
• Optional: Drizzle with melted white chocolate and/or peanut butter white chocolate (7).

Nutrition