mummy mishaps

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Chocolate & Peanut Butter Mini Doughnut Cake #BakeoftheWeek

Chocolate & Peanut Butter Mini Doughnut Cake

This Chocolate & Peanut Butter Mini Doughnut Cake was another one of my madcap concoctions when I was messing around in the kitchen. I had been sent my new Bake Box subscription box to review and from the products inside it I decided to make some mini doughnuts, as they are something I had never attempted before.

When I say doughnuts, they are baked in the oven like cupcakes inside little moulds but they look like mini ring doughnuts when cooked and decorated, and they are delicious dipped into a frothy coffee as a little cheeky elevenses snack!

I made a video showing the contents of my Bake Box 5 as a review

However, I did not want too stop there – oh no! My friend Lisa had just celebrated a birthday, so I deiced to make her a birthday cake using these little doughnuts as decoration. Seeing as though the doughnuts were flavoured with chocolate and peanut butter, I made a simple loaf cake using the same flavours, and topped it with some chocolate and peanut butter icing and then stuck the doughnuts in with some sprinkles, because if you cannot have sprinkles on a birthday cake then when can you?!

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It was a kind of odd looking cake, delicious looking for sure but kind of thrown together. So I added a photo on Instagram, which always gives me an indication as to how good a bake of mine is, and it has had the most likes a cake of mine, indeed any IG photo of mine, has ever received! (not quite 100 but 98 so very pleased about that!). 

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So my hybrid cake was a hit 🙂 both with my IG followers and with my friend, so here is the recipe for it should anyone out there fancy making it themselves.

Chocolate & Peanut Butter Mini Doughnut Cake
 
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • *For the mini doughnuts - makes 24*
  • 1 tbsp peanut butter
  • 25g caster sugar
  • 1 egg
  • 65g self raising flour
  • 2 tbsp cocoa powder
  • *For the loaf cake*
  • 115g peanut butter
  • 200g caster sugar
  • 2 eggs
  • 200g self raising flour
  • 50g cocoa powder
  • 100g yogurt - I used Mullerlight peanut and caramel but a natural or toffee yogurt would be fine too
  • *For the chocolate & peanut butter icing*
  • 250g milk chocolate melted
  • 2 tbsp peanut butter
  • edible sprinkles
Instructions
  1. *to make the doughnuts*
  2. pre heat the oven to 180oC / 160oC (fan) and lay the doughnut silicon mould on a being tray
  3. beat the peanut butter and sugar together
  4. add the egg and beat again
  5. fold in the flour and cocoa powder and beat well
  6. add the batter to the moulds (you will need to use the mould twice) carefully!
  7. Bake in the oven for 8-10 minutes until risen and firm to the touch
  8. repeat for the remaining batter
  9. Once cooked, use the end of a wooden spoon and dip it into the centre of each doughnut to open up the ring
  10. Once cooked, carefully remove form the mould
  11. Melt 100g of the chocolate and then stir in ½ tbsp peanut butter Dip each doughnut into the melted chocolate mixture to cover each top
  12. then add some sprinkles
  13. leave to one side while you make the cake
  14. *to make the loaf cake*
  15. pre heat the oven to 180oC / 160oC (fan)
  16. grease and line a 1lb loaf tin
  17. Cream the peanut butter and sugar together until light and fluffy
  18. add the eggs and beat well
  19. add the flour and cocoa powder and the yogurt and beat well until well combined
  20. pour into the loaf tin and bake for 40-50 minutes until cooked right through and risen
  21. Once cooled remove from the tin
  22. Make some more of the icing, but melting the remaining chocolate and stirring in the remaining peanut butter
  23. Pour over the top of the cold loaf cake and stick the doughnuts over the top as best you can
  24. add some sprinkles

This is my #BakeoftheWeek – what is yours?

Casa Costello
<div align="center"><a href="http://www.casacostello.com" title="Casa Costello" target="_blank"><img src="http://casacostello.com/wp-content/uploads/2014/03/Bake-of-the-week.jpg" alt="Casa Costello" style="border:none;" /></a></div>

Last week we had 8 delicious recipes linked up, and I was torn between two of them for my favourite, but in the end I am going with Eileen’s Chinese Swiss Roll because the sponge looks so light and fluffy, and those sprinkles look so neat and well sprinkled!

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Here are the other yummy bakes:

 

  1. Kate’s Sun-Dried Tomato, Parmesan & Walnut Puff Pastry Swirls with new Jus-Rol gluten free ready-rolled puff pastry 
  2. Cathy’s MONTY BOJANGLES CHOCCY SCOFFY BROWNIES
  3. Louise’s Chocolate Orange Meringue Nests
  4. Claire’s White Chocolate Banana Bread  
  5. Angela’s Pear, Chocolate & Spice Cake 
  6. Hazel’s Vanilla Baked Cheesecake 
  7. Anca’s Krantz Cake 

It is very easy to join in , you just need to link up something you have recently baked, add the badge and add a link to my blog (http://www.mummymishaps.co.uk ) and to Helen’s (http://casacostello.com) and , if you would like extra Retweets, feel free to tag us in your tweets @JennyPaulin & @CasaCostello with the #BakeoftheWeek hashtag.

Please pop over to Helen to link up your #BakeoftheWeek recipes now.
Happy baking x

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6 Comment

  1. Oh wow Jenny! This cake looks amazing and I adore peanut butter! Thank you for sharing with #CookBlogShare x

  2. What a fun cake. I need to get myself a doughnut baking mould. Peanut butter and chocolate is such a gorgeous combination. Thanks for sharing with #WeShouldCocoa.

    I’m running a bit behind this month due to my advent calendar, but the round-up and new linky should be up later today.

Thank you for taking the time to leave a comment, a virtual cup of tea and slice of cake awaits you x