Chuckles Archives

Chuckles recipes

5-ingredient microwave fudge

10 minutes

Cake recipes

Frozen peanut butter cheesecake

25 minutes, plus overnight freezing time

Cake recipes

Chocolate-and-gingerbread tray sponge

35 minutes

Chocolate recipes

3-ingredient choc caramel Chuckles ice cream

Chocolate recipes

Chocolate jumble pudding

20 minutes

Cake recipes

Coffee-and-Chuckles éclair

40 minutes

Brownie recipes

Chocolate brownie trifle

5–10 minutes

Chocolate recipes

No-bake Chuckles chocolate tart

Christmas dessert

Chocolate-and-bubbly trifle

15 minutes

Chocolate recipes

Chuckles-studded Christmas pudding

5–8 minutes

Chocolate recipes

Chuckles waffles

15 minutes

Marble cake with peanut-butter frosting

Serves 8

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour

Ingredients

230 g butter, at room temperature
300 g sugar
2 free-range eggs
1 free-range egg yolk
1 T vanilla extract
3⁄4 cup sour cream
1⁄4 cup milk
260 g flour
40 g cornflour
2 1⁄2 t baking powder
1⁄2 t bicarbonate of soda

For the chocolate marbling:

2 T milk
1 T butter
1 T sugar
2 T cocoa
1⁄4 t bicarbonate of soda

For the peanut butter frosting:

1⁄4 cup smooth peanut butter
1⁄4 cup roasted white chocolate
chuckles for decoration (optional)

Method

Preheat the oven to 180°C and grease a 27 x 10 cm loaf tin. Using an electric beater, beat the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract.
Mix the sour cream and milk and sift the dry ingredients into a separate bowl.
Add a third of the flour mixture to the egg mixture and mix until well combined. Add half the sour cream mixture and mix again until well combined. Add another third of the flour mixture and the remaining sour cream mixture and mix well, then add the last of the flour mixture. Mix until just combined and smooth. Do not overmix. Remove 1 1⁄2 cups of batter from the bowl and set aside for the chocolate marbling.
To make the chocolate marbling, combine the milk, butter and sugar and heat in the microwave, or in a saucepan, until the butter has melted. Whisk to dissolve the sugar. Add the remaining ingredients and stir to form a thick paste.
Add a few tablespoons of the reserved cake batter and stir well into the chocolate paste. Add the remaining reserved cake batter and fold until evenly incorporated and no light streaks remain.
Alternately spoon dollops of vanilla and chocolate cake batter into the greased loaf tin. Bake for 50–60 minutes, or until cooked through. Allow to cool.
To make the peanut butter frosting, beat the peanut butter and roasted white chocolate and use to ice the cake. Decorate with Chuckles if you like.

Cook's note: My gran was big on marble cakes and I would often take a slab to school, so this recipe has a nostalgic feeling for me. And who doesn’t love a chocolate-and-peanut butter combo?

Discover more cake recipes here.

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

5-ingredient microwave fudge

Frozen peanut butter cheesecake

Chocolate-and-gingerbread tray sponge

3-ingredient choc caramel Chuckles ice cream

Chocolate jumble pudding

Coffee-and-Chuckles éclair

Chocolate brownie trifle

No-bake Chuckles chocolate tart

Chocolate-and-bubbly trifle

Chuckles-studded Christmas pudding

Chuckles waffles

Marble cake with peanut-butter frosting

Marble cake with peanut-butter frosting

Ingredients

Method