Description
A decadent marzipan chocolate loaf cake featuring a moist cocoa batter layered with a sweet marzipan center and finished with a smooth almond-scented dark chocolate ganache. This elegant cake combines rich chocolate flavors with the delicate sweetness of marzipan, perfect for special occasions or afternoon tea.
Ingredients
Scale
For the Cake
- 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
For the Ganache
- 180ml double cream
- 140g dark chocolate, finely chopped
- 1 tbsp golden syrup
- 1 tsp almond extract
Instructions
- Prepare the Oven and Tin: Heat the oven to 180C/160C fan/gas 4. Butter a 1kg loaf tin (approximately 14 x 24 x 7cm) and line it with a long strip of baking parchment for easy removal.
- Roll Out the Marzipan: Lightly dust a clean surface with icing sugar to prevent sticking. Roll out the marzipan into a 1cm-thick rectangle and then trim it so that it is slightly smaller than the base of the loaf tin, ensuring a perfect fit inside the cake.
- Make the Cake Batter: Using an electric whisk, beat the softened butter with both the caster sugar and dark brown soft sugar in a large bowl until the mixture is light and fluffy. Next, beat in the eggs one at a time. Gradually add the self-raising flour, baking powder, almond extract, milk, and cocoa powder, mixing continuously until you achieve a smooth batter. Finally, fold in the dark chocolate chips, scraping down the sides to ensure even distribution.
- Assemble the Cake: Pour half of the chocolate batter into the prepared loaf tin. Carefully place the prepared marzipan rectangle on top of this layer. Then pour the remaining half of the batter over the marzipan, smoothing the surface with a spatula for an even finish.
- Bake the Cake: Place the loaf tin in the preheated oven and bake for 1 hour to 1 hour 15 minutes. The cake is done when it’s golden brown, has risen well, and a skewer inserted into the center comes out clean. Allow the cake to cool completely inside the tin to set the layers properly.
- Prepare the Ganache: In a small saucepan, bring the double cream to a gentle simmer – do not boil. In a heatproof bowl, combine the finely chopped dark chocolate, golden syrup, and almond extract. Pour the hot cream over the chocolate mixture and leave it to sit for 2 minutes to melt the chocolate. Whisk gently until smooth and glossy. Let the ganache cool for about 5 minutes to thicken slightly.
- Finish and Serve: Pour the slightly thickened ganache evenly over the cooled cake, allowing it to cascade down the sides for a luxurious finish. Slice and serve once the ganache has set slightly. Optionally, decorate the top with marzipan fruits or shapes for a classic look.
Notes
- For a flawless marzipan layer, chill the rolled marzipan briefly before placing in the tin if it becomes too soft.
- You can substitute dark chocolate chips with chopped dark chocolate if preferred.
- Ensure the cake is completely cooled before adding ganache to prevent it from melting and sliding off.
- Decorate with marzipan fruits or almond slivers for an elegant presentation.
- This cake can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: marzipan chocolate cake, chocolate loaf cake, almond chocolate cake, marzipan loaf, chocolate ganache cake
