After a wonderful three weeks, it is finally our last day in Victoria. Tomorrow morning we are heading down to Melbourne to fly back home. Whilst it will be great to be back home and get back into our routine (also back to the great Spring weather we have been having), our departure will also be tinged with some sadness.
The boys and I have really enjoyed our stay, and it’s been wonderful for the boys to have some much interaction with their extended family.
To mark our final day and celebrate the arrival of Flynn, we are having a family celebration lunch – and I nominated myself in charge of the dessert.
It’s a family joke that my Mum LOVES to drink Marsala with Coke. She is by no means a big drinker – or a drinker at all! She does however love her Marsala and Coke on special occasions, and we regularly joke that she may have had too many marsala’s if she says something a bit scatty! She is also a HUGE chocolate lover, and can put away a block of chocolate in an afternoon and still maintain a size 8 figure (something I certainly didn’t inherit). So when I came across a recipe for Chocolate Marsala cake in ‘How to be a Domestic Goddess’ by Nigella Lawson, it seemed the only logical cake to make!
The book does warn the cake sinks a little in the middle, I thought the sinking was pretty minimal though, and the chocolate icing covered it perfectly.
It is a very rich and moist cake, we served it with cream which helped cut through some of the richness, strawberries or raspberries would also be a nice addition.
We all really enjoyed the cake, you could definitely taste the marsala throughout the cake and icing and it was a great end to a celebratory meal.
** Please note Mum has read through this post and is not offended by any of the comments!
A perfect celebration cake
100g unsalted butter
100g dark chocolate – broken up
4 large eggs
175g caster sugar
50g self raising flour – sifted 3 times
3 tablespoons Marsala
- Preheat oven to 180 degrees and grease and line a 22cm springform tin
- Melt butter and chocolate together in the microwave (or a double boiler if you prefer) and set aside to cool slightly
- Beat the eggs and sugar together until thick and pale and mixture has at least doubled in size.
- Gently fold in the sifted flour
- Fold in the chocolate mixture and pour into the tin and cook for 35 minutes until the top is firm.
- Cool on rack for 5 minutes & then pour over the marsala. Let the cake cool completely before removing from tin.
Just letting the masala sink into the cake
100g dark chocolate
1 tablespoon marsala
100ml double cream
- Melt the chocolate, marsala and cream in a heavy bottom saucepan over a low heat.
- Take it off the heat and whisk until it is smooth and thick.
- Spread over the cake – it will have sunk in the middle a little and you can use this as a pool for the icing.
Linking up with the Multitasking Mummy for Mummy Mondays