Best 5 Chocolate Marsala Cake Recipes

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In the realm of delectable desserts, chocolate marsala cake emerges as a symphony of flavors, a harmonious blend of rich chocolate and the exquisite essence of marsala wine. This extraordinary cake captivates the senses with its moist and tender crumb, a testament to the culinary artistry that brings it to life. Whether you seek an indulgent treat for a special occasion or a sweet escape from the mundane, this article embarks on a journey to uncover the secrets of crafting the perfect chocolate marsala cake. From selecting the finest ingredients to mastering the techniques that elevate this cake to greatness, we present a comprehensive guide to satisfy your culinary curiosity and leave you craving the next bite.

Here are our top 5 tried and tested recipes!

CHOCOLATE MARSALA CAKE



Chocolate Marsala Cake image

This is my 'go to' cake and I make it at least once a week. It is so easy and always works. It is also delicious enough to serve as a party cake. I'm not a fan of frosting or icing so I usually just dress this in sifted icing sugar. Make sure cake is cold before dusting with icing sugar. It is from a great book called '50 Fabulous Chocolate Cakes' [ed Rita Erlich]

Provided by Baked by Belle

Categories     Dessert

Time 50m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 7

1 cup self-raising flour
1 cup caster sugar
1/4 cup marsala
1/4 cup milk
2 eggs
2 tablespoons cocoa
125 g butter, melted

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.

CHOCOLATE, CHERRY AND MARSALA CASSATA



Chocolate, Cherry and Marsala Cassata image

Categories     Cake     Food Processor     Chocolate     Dessert     No-Cook     Easter     Ricotta     Currant     Cherry     Marsala     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

Filling
1/3 cup dried currants
5 tablespoons Marsala
1 17-ounce can dark sweet pitted cherries in syrup, drained (syrup reserved for frosting)
1 15-ounce container ricotta cheese
1/4 cup sugar
2 tablespoons whipping cream
1 16-ounce pound cake
Chocolate Frosting
12 ounces semisweet chocolate, chopped
1/4 cup Marsala
1 cup (2 sticks) chilled unsalted butter, cut into pieces
Reserved cherry syrup

Steps:

  • For filling:
  • Combine dried currants and 2 tablespoons Marsala in small bowl. Let currants macerate 15 minutes. Cut cherries into eighths and drain on paper towels. Drain currants.
  • Puree ricotta cheese, sugar, remaining 3 tablespoons Marsala and whipping cream in processor until smooth. Transfer to medium bowl. Gently mix in currants and cherries.
  • Peel any loose crust from pound cake and discard. Cut pound cake lengthwise into 3 horizontal layers. Place bottom layer on serving platter. Spread half of filling over. Place second pound cake layer atop filling. Spread remaining filling over. Arrange third pound cake layer atop filling. Smooth sides with rubber spatula. Refrigerate cassata until filling is firm, about 2 hours.
  • For Frosting:
  • Combine 1/2 cup reserved cherry syrup, semisweet chocolate and Marsala in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Add unsalted butter a few pieces at a time and whisk until melted. Refrigerate frosting until thickened to spreading consistency, stirring occasionally, about 20 minutes.
  • Slide sheets of waxed paper under edges of cassata. Transfer 1 cup chocolate frosting to pastry bag fitted with medium star tip. Spread remaining chocolate frosting over sides and top of cassata. Pipe frosting in pastry bag in swirls on long sides and in rosettes along upper edges of cassata. Refrigerate until set. (Can be prepared 1 day ahead.) Let cassata stand at room temperature 20 minutes before serving.

MARSALA CAKE



Marsala Cake image

Make and share this Marsala Cake recipe from Food.com.

Provided by busyozmum

Categories     Dessert

Time 30m

Yield 8-13 serving(s)

Number Of Ingredients 6

1 jam roll
395 g condensed milk (not sweetened)
1/4 cup sugar
4 tablespoons marsala
6 teaspoons gelatin
1/2 cup boiling water

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.

Nutrition Facts : Calories 219.6, Fat 4.3, SaturatedFat 2.7, Cholesterol 16.8, Sodium 68.3, Carbohydrate 34.1, Sugar 33.4, Protein 5.4

SUNKEN DRUNKEN CHOCOLATE CAKE



Sunken drunken chocolate cake image

Prunes, Marsala and dark chocolate - a marriage made in heaven. It may sink and crack as it cools, but this is part of its charm

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 1h10m

Number Of Ingredients 11

140g prune (Agen if you can get them), pitted
4 tbsp marsala or PX Sherry
100g butter , plus extra for the tin
2 tbsp cocoa
140g dark chocolate (70%), chopped
100g caster sugar
50g light muscovado sugar
4 large eggs , 2 separated
1 tsp vanilla extract
100g ground almond
1 tbsp plain flour

Steps:

  • Heat oven to 180C/160C fan/gas 4. Gently heat the prunes and Marsala over a low heat until hot. Remove from the heat and leave for about 1 hr or until the prunes have absorbed almost all of the liquid. Whizz the prunes and any remaining booze in a food processor until roughly chopped.
  • Butter and line the base of a 20cm springform tin. Dust with cocoa, tip out any excess and reserve. Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water. Stir in the prune mix.
  • Whisk the sugars, 2 eggs and 2 egg yolks until pale, thick and doubled in volume. Fold the chocolate mixture and vanilla into the egg mixture, then sift over the ground almonds, flour and remaining cocoa. Fold until everything is combined.
  • Whisk the egg whites until stiff and gently fold into the mixture. Spoon into the prepared tin and bake for 20-25 mins or until a light crust has formed. Allow to cool in the tin - it will sink and crack as it cools. Remove from the tin and dust with cocoa before serving.

Nutrition Facts : Calories 245 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

STRAWBERRY-MARSALA CAKE



Strawberry-Marsala Cake image

Joe Trivelli, the head chef of the River Café in London, has a recipe for an apple cake in his 2018 cookbook, "The Modern Italian Cook." It's simple to prepare but complex in flavor, because its batter includes vin santo and brown butter. Both the fruit and fortified wine are ingredients associated with Northern Italy. In Sicily, Marsala would be the spirit of choice; it has more depth than its counterpart thanks to a subtle savory quality, and is often used for macerating strawberries. It's a perfect pairing, improved upon when baked into this cake, especially when berries are in season.

Provided by Charlotte Druckman

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10

9 tablespoons/125 grams unsalted butter, plus more for greasing
1 1/4 pounds/565 grams fresh strawberries
3/4 cup/150 grams superfine sugar, plus more as needed
4 extra-large eggs, whites and yolks separated
3/4 cup/180 milliliters sweet Marsala
1 cup plus 2 tablespoons/150 grams all-purpose flour
1/4 teaspoon baking powder
Heaping 1/8 teaspoon fine salt
Confectioners' sugar, for dusting
Freshly whipped cream or vanilla ice cream, for serving

Steps:

  • Brown the butter: Melt the 9 tablespoons butter in a small saucepan over medium heat, swirling it occasionally. As it melts, the butter will sizzle and foam. Continue cooking until the foam dissolves and the solids turn golden brown, about 5 minutes. (If the butter is spattering too much, reduce the heat a bit, and watch carefully to make sure it doesn't burn.) Remove it from the heat and allow it to cool.
  • Heat the oven to 400 degrees. Grease a 9-inch square cake pan with butter, line it with parchment, then grease the parchment.
  • Hull the strawberries and slice them lengthwise, 1/4-inch thick. Toss them in a bowl with 2 tablespoons superfine sugar and set aside while you prepare the batter. (If strawberries aren't in season and yours are underripe or less sweet than they should be, you may want to add 1 to 2 additional teaspoons superfine sugar.)
  • In a large bowl, whisk the egg yolks and 5 tablespoons superfine sugar together until pale. Whisk in the browned butter (scraping to include the solids, if you like), then whisk in the Marsala until incorporated. In a medium bowl, combine the flour, baking powder and salt. Sift over the batter and gently whisk to combine, smoothing out the lumps as best as you can.
  • Using a stand mixer fitted with the wire whip on medium speed, or an electric beater, or simply a whisk and a bowl, beat the egg whites until they form soft peaks. Slowly add the remaining 5 tablespoons superfine sugar while beating to form a shiny meringue with stiff peaks, 5 to 7 minutes. Gently fold 1/3 of the meringue mixture into the batter, followed by the rest, then fold in the strawberries, using a slotted spoon to add the berries to the batter, leaving any strawberry juices behind.
  • Pour the batter into the prepared pan and bake until the top is golden and the cake is springy to the touch, 30 to 33 minutes.
  • Dust with confectioners' sugar and serve right away with some freshly whipped cream or vanilla ice cream.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 6 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 93 milligrams, Sugar 23 grams, TransFat 1 gram

Tips:

  • To achieve the best results, use high-quality ingredients like dark chocolate, Marsala wine, and unsalted butter.
  • Make sure to measure your ingredients accurately, as precise measurements are crucial in baking.
  • Do not overmix the batter, as this can result in a dense cake. Mix just until the ingredients are well combined.
  • Bake the cake in a preheated oven to ensure even cooking.
  • Allow the cake to cool completely before frosting it. This will help the frosting set properly.
  • If you don't have Marsala wine on hand, you can substitute it with another sweet, fortified wine like Port or Madeira.
  • Feel free to decorate the cake with additional elementos like chocolate shavings, fresh berries, or chopped nuts.

Conclusion:

This moist and decadent chocolate Marsala cake is a delightful treat that combines the rich flavors of chocolate and Marsala wine. With its elegant presentation and irresistible taste, it's perfect for special occasions or as a sweet indulgence anytime. Whether you're a seasoned baker or a novice, this recipe provides clear instructions and helpful tips to guide you through the process of creating a truly exceptional cake. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds tantalized and your loved ones asking for more.

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