Chocolate Goodness – Chocolate Marsala Cake

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

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

Just letting the masala sink into the cake

Icing

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.

 

choc masala cake 2

 

Linking up with the Multitasking Mummy for Mummy Mondays

 

Chocolate Goodness – Chocolate Cake with Orange Syrup

It’s a Sunday afternoon and I’ve got time on my hands.  Little Aiden is sound asleep and Liam is being entertained outside by his grandparents.  I stop myself from sitting down with a coffee (I’ve already had 4 today) and instead decide to do some baking.  Luckily Mum has a huge stash of fresh eggs, following a delivery from my Uncle’s chooks (will miss the fresh eggs when we head back home next week) as this cake needs 8 of them.

This is a Donna Hay recipe (from Simply Essentials – Chocolate) so it is pretty straightforward.

I found the syrup took around 20 minutes to thicken to the consistency that I wanted.  Also I only added zest from two oranges (they were super sized), as there weren’t enough to have 1/2 a cup – which seems like an excessive amount.  Unfortunately the cake had cooled quite a bit before I had the chance to pour on the syrup as it was then dinnertime and both the boys were vying for my attention (I always go to the one crying the loudest).  It still absorbed the syrup, but it would have been a lot better if it was added whilst still warm.

Mum and I loved the combination of orange and chocolate – and didn’t feel it needed the extra zest in the syrup. I also drizzled some left over syrup over our piece which made the cake super moist.

Adding extra syrup makes this cake super moist

Adding extra syrup makes this cake super moist

8 eggs

1 1/3 cups caster sugar

2/3 cup cocoa powder sifted

1 cup plain flour sifted

75g butter melted

Orange syrup

1/2 cup orange zest

1 cup water

1 cup orange juice

1 1/2 cups sugar

  • Preheat oven to 160 degrees
  • Line a deep 20cm round cake tin with non stick baking paper
  • Place the eggs and sugar in bowl of mixer and beat for 7-8 minutes until the mixture is light and fluffy
  • Add the cocoa, flour and butter, folding gently until just combined
  • Pour mixture into the cake tin, bake for 1 1/4hrs or until cooked when tested
  • While cake is cooking, make the syrup
  • Heat the zest, water, juice and sugar in a saucepan over medium heat, stirring until the sugar has dissolved
  • Allow the syrup to simmer for 8 minutes or until thick
  • Cool the cake in the tin for 5 minutes, turn out and place on serving plate.
  • Pour the syrup over the top of cake and serve warm
Yum - eat warm with ice-cream!

Yum – eat warm with ice-cream!

Linking up with the Multitasking Mummy for Mummy Mondays