Chocolate Marsala Cake Recipes

CHOCOLATE MARSALA CAKE

Steps:

• Spray a 20cm round cake tin with cooking spray and line with non-stick baking paper.
• Preheat oven to 180 C / 350°F.
• Place all ingredients into bowl of electric mixer.
• Beat on slow until everything is combined, then increase speed to medium and beat for 3 minutes.
• Pour into tin.
• Bake for 40 minutes or until a skewer inserted comes out clean.

ULTIMATE CHOCOLATE CAKE

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
• Put 200g chopped dark chocolate in a medium pan with 200g butter.
• Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
• Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
• Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
• Beat 3 medium eggs with 75ml buttermilk.
• Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
• Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
• Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
• To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
• Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
• Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
• Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.

MARSALA CAKE

Steps:

• Prepare a spring-form tin by lightly greasing and lining sides with foil.
• Dissolve gelatine in boiling water.
• Cut Jam Roll into approx 1" sized pieces.
• Beat the condensed milk until it doubles in volume and add sugar.
• Keep beating, add Marsala and gelatine.
• Fold in the cut up jam roll.
• Pour mixture into tin and smooth out.
• Refridgerate until set or overnight.
• Remove from tin and decorate with whipped cream and grated chocolate.