Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Chocolate Marsala Cake

Large Cakes | 26th March 2009 | By

Another birthday, another new cake.  This one, from Nigella, has been calling to me for years, but it’s only now that I have finally got around to it and then made two in two days.  I didn’t think I was going to get a chance to try this one, so cunningily, I made a trial version without the icing so we could get to see what it was like.  Am I glad I did!

Oh the joy – when I looked at the details no creaming was asked of me.  I didn’t have to agonise over “ought I to try it really?” and “does it actually make a difference?”.
This is what I did 1st time around:
  • Melted 100g butter with 100g 85% dark chocolate
  • Whisked 4 duck eggs with 175g brown sugar until thick and mousy
  • Folded in 50g white spelt flour + 1/2 tsp baking powder
  • Folded in the cooled chocolate mixture
  • Poured into 22 cm round cake tin and baked in a preheated oven, 180°C (gas 4) for 30 mins.
  • Cooled on rack for 5 mins
  • Spooned 9 tsp of Marsala over as much cake as possible & left to cool in tin
We had ours with clotted cream – having no ganache was our excuse!  Even the clotted cream, however, couldn’t disguise the rubbery texture of this cake.  So, for the actual birthday cake I used the same ingredients, but used the creaming method instead of the whisking one. Then made the following icing.
  • Melted 100g 70% dark chocolate with 100ml double cream and 1 tbsp Marsala
  • Whisked until thick enough to use as icing
  • Poured this over cooled cake.
This worked much better, the cake rose well and (I did get to try a piece after all) the texture was much cakier.  The ganache was really good, but I have to say I found the cake disappointing – maybe I overcooked it a little, it was rather dry.
Let me know if anyone has success with the first method – and then invite me over for tea please!

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