Description of this recipe: This Marzipan Chocolate Loaf Cake is a decadent treat that combines the rich flavors of chocolate with the sweet, almondy goodness of marzipan. A moist and tender chocolate cake is layered with a sheet of homemade marzipan and topped with a luscious dark chocolate ganache. It’s perfect for special occasions, holiday gatherings, or simply when you need a comforting and indulgent dessert.
Why you will love this recipe:
- Unique Flavor Combination: The pairing of dark chocolate and marzipan is a match made in dessert heaven. The slight bitterness of the chocolate complements the sweetness and almond notes of the marzipan beautifully.
- Impressive Presentation: The layers create a beautiful visual appeal when sliced, making it a stunning centerpiece for any dessert table.
- Moist and Tender Texture: The cake is incredibly moist and tender, thanks to the combination of butter, sugars, and milk. The ganache adds an extra layer of richness and moisture.
- Relatively Simple to Make: While it looks impressive, this cake is surprisingly straightforward to make. The recipe uses simple techniques and readily available ingredients.
- Perfect for Gifting: This loaf cake makes a wonderful homemade gift for friends and family during the holidays or any special occasion.
Introduction
This Marzipan Chocolate Loaf Cake is more than just a cake; it’s an experience. Each bite is a symphony of textures and flavors that will tantalize your taste buds. The rich, dark chocolate cake provides a deeply satisfying base, while the layer of sweet, almond-flavored marzipan adds a unique and unexpected twist. Topped with a decadent dark chocolate ganache, this cake is truly irresistible.
The beauty of this recipe lies in its ability to combine familiar flavors in a new and exciting way. Chocolate cake is a classic for a reason, but the addition of marzipan elevates it to a whole new level. The slight chewiness of the marzipan provides a delightful contrast to the soft and tender cake, while the almond flavor enhances the overall richness of the dessert.
While this cake is perfect for special occasions, it’s also easy enough to make for a weekend treat. The recipe is designed to be approachable for bakers of all skill levels. Even if you’ve never worked with marzipan before, you’ll find this recipe easy to follow and the results will be well worth the effort.
Ingredients:
For the Cake:
- 165g salted butter, softened, plus extra for greasing the tin
- Icing sugar, for dusting
- 350g marzipan, store-bought or homemade (see tips for homemade recipe)
- 100g caster sugar
- 60g dark brown soft sugar
- 3 large eggs
- 200g self-raising flour
- ½ tsp baking powder
- ½ tsp almond extract
- 75ml milk
- 3 tbsp cocoa powder
- 50g dark chocolate chips
For the Ganache:
- 180ml double cream
- 140g dark chocolate, finely chopped (at least 70% cocoa)
- 1 tbsp golden syrup
- 1 tsp almond extract
Preparation:
Step 1: Prepare the Oven and Tin
Preheat your oven to 180°C (160°C fan/gas mark 4). Generously butter a 1kg loaf tin (approximately 14 x 24 x 7cm). Cut a long strip of baking parchment, enough to line the base and come up the sides of the tin, creating an overhang. This will make it easier to remove the cake later.
Step 2: Prepare the Marzipan
Lightly dust a clean work surface with icing sugar. Roll out the marzipan to a 1cm-thick rectangle. Trim the rectangle to fit just slightly smaller than the base of the prepared loaf tin. This allows the cake batter to seal around the marzipan, preventing it from sinking to the bottom during baking.
Step 3: Cream Butter and Sugars
In a large bowl, cream together the softened butter, caster sugar, and dark brown soft sugar using an electric whisk until light and fluffy. This process incorporates air into the mixture, which helps to create a light and tender cake. Be patient and cream the ingredients for at least 3-5 minutes until the mixture is pale and smooth.
Step 4: Combine Wet and Dry Ingredients
Gradually beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Add the almond extract and mix well.
In a separate bowl, whisk together the self-raising flour, baking powder, and cocoa powder. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.
Step 5: Add Chocolate Chips and Assemble Cake
Fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour half of the cake batter into the prepared loaf tin, spreading it evenly. Place the marzipan rectangle on top of the batter. Gently pour the remaining batter over the marzipan, smoothing the surface with a spatula.
Step 6: Bake the Cake
Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until golden brown, risen, and a skewer inserted into the middle comes out clean. If the top of the cake starts to brown too quickly, loosely cover it with foil.
Step 7: Cool the Cake
Once baked, remove the cake from the oven and let it cool completely in the tin. This prevents the cake from cracking or crumbling when you remove it.
Step 8: Prepare the Ganache
While the cake is cooling, prepare the ganache. In a small saucepan, bring the double cream to a simmer over medium heat. Do not let it boil.
Place the finely chopped dark chocolate, golden syrup, and almond extract in a heatproof bowl. Once the cream is simmering, pour it over the chocolate mixture. Let it sit for 2 minutes to allow the chocolate to melt.
Whisk the mixture until smooth and glossy. Leave the ganache to cool for 5 minutes to thicken slightly.
Step 9: Glaze the Cake
Carefully remove the cooled cake from the tin using the parchment paper overhang. Place it on a wire rack set over a baking sheet (to catch any drips).
Pour the ganache evenly over the cake, allowing it to drip down the sides. Let the ganache set completely before slicing and serving.
COOKING Rating:
Intermediate
Serving Suggestions:
- Serve slices of the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair it with a cup of hot coffee or tea for a comforting afternoon treat.
- Dust the slices with cocoa powder or icing sugar for an elegant presentation.
Tips:
- Homemade Marzipan: For an extra touch, make your own marzipan. Combine equal parts almond flour, icing sugar, and liquid glucose or honey. Add a few drops of almond extract and knead until smooth.
- Chocolate Quality: Use high-quality dark chocolate for the best flavor in both the cake and the ganache.
- Room Temperature Ingredients: Ensure that the butter and eggs are at room temperature for a smoother batter.
- Don’t Overbake: Overbaking will result in a dry cake. Use a skewer to check for doneness and remove the cake from the oven as soon as it’s ready.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Prep Time:
30 minutes
Cook Time:
1 hour 15 minutes
Total Time:
1 hour 45 minutes
Nutritional Information (per serving, approximate):
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: 450-550
- Protein: 6-8g
- Sodium: 150-250mg
Conclusion
This Marzipan Chocolate Loaf Cake is a delightful combination of flavors and textures that is sure to impress. Whether you’re baking it for a special occasion or simply want to treat yourself, this cake is a guaranteed winner. The rich chocolate cake, sweet marzipan layer, and decadent ganache create a harmonious balance that will leave you wanting more. Enjoy!
Questions and Answers:
Q1: Can I use a different type of chocolate in the cake or ganache?
A: Absolutely! While this recipe calls for dark chocolate, you can certainly substitute it with milk chocolate or semi-sweet chocolate. Keep in mind that using a sweeter chocolate will result in a sweeter cake overall. For the ganache, using a lighter chocolate may require adjusting the amount of cream to achieve the desired consistency. White chocolate ganache would also be delightful!
Q2: I don’t have self-raising flour. Can I use all-purpose flour instead?
A: Yes, you can substitute self-raising flour with all-purpose flour. For every cup (120g) of all-purpose flour, add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Whisk the flour, baking powder, and salt together before adding it to the wet ingredients.
Q3: My marzipan is too sticky to roll out. What can I do?
A: If your marzipan is too sticky, try chilling it in the refrigerator for about 30 minutes before rolling. Also, be sure to dust your work surface and rolling pin generously with icing sugar to prevent the marzipan from sticking. If it’s still too sticky, you can knead in a small amount of icing sugar until it reaches a workable consistency.
Q4: Can I freeze this cake?
A: Yes, this cake freezes well. Wrap the cooled cake tightly in plastic wrap and then in a layer of aluminum foil. Freeze for up to 2 months. To thaw, unwrap the cake and let it thaw in the refrigerator overnight. The ganache might lose a little of its shine after thawing, but the flavor will still be excellent. It’s best to freeze the cake before adding the ganache, if possible.
Q5: Is there a nut-free alternative to the marzipan?
A: Unfortunately, the primary ingredient in marzipan is almond flour, so it’s inherently not nut-free. While there aren’t direct substitutes that perfectly replicate the flavor and texture of marzipan, you could try creating a “mock marzipan” using a base of white bean paste (shiro-an) mixed with almond extract and sugar. This will provide a similar sweet and slightly chewy element to the cake, although the flavor profile will be different. Another option would be to omit the marzipan layer entirely and perhaps add a layer of almond-flavored buttercream or pastry cream instead.
