Dessert

Marzipan Chocolate Loaf Cake Recipe

ByCleo Brixton January 12, 2026January 12, 2026

Introduction

This marzipan chocolate loaf cake is a delightful treat combining rich chocolate flavors with the sweet, nutty taste of marzipan. It features a soft, moist texture and a smooth almond-infused chocolate ganache topping, perfect for any occasion or afternoon tea.

A rectangular chocolate cake with two thick dark brown layers is shown, with a smooth bright yellow layer in the middle. The cake is topped with a shiny, rich dark chocolate glaze that drips over the sides in thick streaks. The cake sits on white parchment paper placed on a white plate, all set on a white marbled surface. There are a few crumbs around the cake’s base, and a gold knife and fork lie nearby. The background is softly blurred with neutral tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

165g salted butter, softened, plus extra for the tin
Icing sugar, for dusting
350g marzipan
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
180ml double cream
140g dark chocolate, finely chopped
1 tbsp golden syrup
1 tsp almond extract (for ganache)

Instructions

Step 1: Heat the oven to 180°C (160°C fan)/gas mark 4. Butter a 1kg loaf tin (about 14 x 24 x 7cm) and line it with a long strip of baking parchment.
Step 2: Lightly dust a clean surface with icing sugar. Roll the marzipan out to a 1cm-thick rectangle slightly smaller than the base of the loaf tin, then set aside.
Step 3: In a large bowl, beat the softened butter with caster sugar and dark brown sugar using an electric whisk until light and fluffy.
Step 4: Add the eggs, self-raising flour, baking powder, almond extract, milk, and cocoa powder to the butter mixture. Beat until smooth and well combined.
Step 5: Fold in the dark chocolate chips, scraping down the sides of the bowl to ensure even mixing.
Step 6: Pour half of the batter into the prepared loaf tin. Carefully place the rolled marzipan rectangle on top of the batter, then pour the remaining batter over and smooth the surface.
Step 7: Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until the cake is golden, risen, and a skewer inserted into the centre comes out clean. Allow the cake to cool completely in the tin.
Step 8: For the ganache, bring the double cream to a simmer in a small pan. Meanwhile, place the chopped dark chocolate, golden syrup, and 1 tsp almond extract into a heatproof bowl.
Step 9: Pour the hot cream over the chocolate mixture. Let it sit for 2 minutes to melt, then whisk until smooth. Allow the ganache to cool and thicken for 5 minutes.
Step 10: Pour the ganache evenly over the cooled cake. Slice and serve once the ganache is set.

Tips & Variations

If you like, decorate the top of the cake with marzipan fruits or other shapes to create a traditional look.
For extra texture, fold in chopped nuts such as almonds or hazelnuts along with the chocolate chips.
Use milk chocolate instead of dark chocolate for a sweeter ganache.

Storage

Store the cake covered in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If refrigerated, bring to room temperature before serving for the best texture. The ganache may firm up when chilled; allow it to soften slightly before cutting.

How to Serve

A rectangular chocolate cake with two thick dark brown layers sits on a white plate with parchment paper beneath it. Between the two layers, there is a thin, bright orange layer of filling. The top of the cake is covered with glossy, rich dark chocolate ganache, which flows down the sides in shiny drips. The cake texture looks moist and dense, and crumbs are scattered near the bottom edge. The setting has a soft, white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond extract in place of the vanilla extract?

This recipe specifically uses almond extract to complement the marzipan flavor, so it’s recommended to stick with almond extract for the best taste.

Can I freeze the marzipan chocolate loaf cake?

Yes, the cake can be frozen without the ganache for up to 2 months. Wrap it tightly in plastic wrap and place in a freezer bag. Defrost overnight in the refrigerator, then add ganache before serving.