My Favourite Cakes
If you don’t know me then perhaps a caution that I’m a bit on the lazy side…I don’t like to expend energy if I can help it. I totally love the recipes that say ” place all ingredients in the bowl” and using an electric mixer, beat for 3 minutes. So perhaps that’s one of the reasons, I adore this cake. But lots of people also love chocolate as a flavour, me included. Don’t you love chocolate? The other day we devoured a whole 400g (15oz) bar of Toblerone – the “Milk Chocolate Bar with Honey and Almond Nougat.” It was so good. The sort of chocolate you eat, without talking to the person next to you, because you want to savour the flavour.
For this cake you can use any liqueur you have in your cabinet. I love Baileys and Amarula, so I used Baileys Irish Cream, hazelnut flavour. The cake can either be eaten with tea or coffee but also served as dessert with ice-cream or whipped cream and some fresh fruits in season. I hope you enjoy browsing through the recipe and who knows? perhaps you’ll find time to bake it?
Chocolate Marsala Cake
Preparation time: 15 minutes; Baking time: 1 hour; Makes: 8-inch square or 9 inch round Cake
- 275g (10oz, 2¼ cups) all-purpose flour
- 2¼ teaspoons baking powder
- ½ teaspoon baking soda (bicarbonate of soda)
- 40g (⅓ cup, 1.4oz) cocoa powder (I use Dutch processed cocoa)
- 125g (4.5oz, 1 stick + 1 tablespoon, 8 tablespoons) butter
- 3 eggs
- 330g (12oz, 1½ cup + 2 tablespoons) sugar
- 180ml (¾ cup) milk
- 30ml (2 tablespoons) Marsala Wine ( you can use Baileys, sherry or Port)
- 120ml (½ cup) whipping, double (35%) cream
- 1 teaspoon, Marsala, extra
- 1 teaspoon, cocoa, extra
- Preheat the oven to 340°F (170°C). Grease an 8-inch square or 9 inch round pan (tin) and cover the base with parchment (greaseproof paper). Sift the flour, baking powder, baking soda and cocoa.
- Combine the sifted flour, butter, eggs, sugar and milk in a large bowl and beat on low speed using an electric mixer, until ingredients are combined. Increase speed to medium and beat for about 3 minutes or until mixture is smooth and paled in colour.
- Spoon into the prepared pan and bake for about 1¼ hours or until firm. Remove from oven, brush the hot cake with the 30ml ( 2 tablespoons) Marsala Wine, stand 5 minutes, then transfer onto a cooling rack.
- Whisk the cream and the extra teaspoon Marsala wine until
softstiff peaks form. Spread on top of cake and sprinkle with extra cocoa powder. Serve.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 340°F (170°C) for 60 minutes (1 hour).
- Cocoa Powder 1 cup = 120g
- Last Updated: May 27, 2020
Step By Step Photos
Please always assemble all ingredients before you start. Preheat the oven to 340°F (170°C). Grease an 8-inch square or 9 inch round pan (tin) and cover the base with parchment (greaseproof paper).
Sift the flour, baking powder, baking soda and cocoa.
Combine the sifted flour, butter, eggs, sugar and milk in a large bowl and beat on low speed using an electric mixer, until ingredients are combined.
Increase the speed to medium and beat for about 3 minutes or until mixture is smooth and paled in colour
Spoon into the prepared pan and bake for about 1¼ hours or until firm.
Remove the cake from oven, brush the hot cake with the 2 tablespoons Marsala, stand 5 minutes, then transfer onto a cooling rack.
Whisk the cream and the extra Marsala until soft peaks form. Spread on top of cake and sprinkle with the extra cocoa powder.
This cake is a winner. What more can I say????
Arguably the best cake I’ve tasted in ages, and easy to make too!
myfavouritepastime.com Last Updated: May 27, 2020
I too love recipes that are easy. I’ve been craving a chocolate cake for months. I don’t dare buy a slice in the store because I know it will be dry and disappointing. I need to bake this! Looks amazing. Better yet, I wish you were my neighbor and I’d just pop in for a slice 😉 Thanks for sharing your recipe!
I sometimes have to stop baking until all the freshly baked goods are finished. If you were my neighbour it would be awesome. I would have one more taste tester. Have a great weekend, ahead!
I’ve had to cut recipes down because there’s no one to eat them! Hahaha.
yeah of late I’ve been making half or even quarter of some recipes. I can’t keep up with the piles of food and I’m trying to lose weight. Have a lovely week!
Lovely to see you back and posting full swing Liz, I think you must have dropped off my feed. Great sounding cake, and love the one bowl – I’m tempted to try with Kahlua 🙂
Very very easy to make. You should try it!
Oh my goodness, I want to run right out to the store and buy the ingredients. This sounds delicious!
It was such a wonderful cake!
Hi Liz, This cake sounds so delicious! I love the simplicity of it, and the fact that it has Baileys and chocolate in it. What great flavors to put together! So happy to see you in my inbox today!
It was so delicious, I wish I could do it all over again. Have a wonderful day and best of the summer holidays. Ours here started more than two weeks ago!
This is so my style of cake! Chocolate and liqueur, yes please!
Me too, so easy to make yet so tasteful! You should try it!!!