Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...
Tip a little Marsala into your chocolate cake next time you bake — you won't be sorry
Marsala is a fortified wine from Sicily that is reminiscent of the flavors of port and sherry. It has a really wonderful flavor that makes dishes taste even better. For that reason, it has gained popularity in cooking (just like sherry and port have). I myself have a bottle in the pantry that I use mainly for cooking and, of course, drinking along with desserts too.
With this recipe, I added some Marsala to the batter of the cake to give it a very subtle taste. To give it another boost of flavor, Marsala syrup is also poured on top of the cake to be absorbed after baking. As a result, the simple chocolate cake is transformed into a delicious cake with the unmistakable oaky taste of Marsala wine. It's definitely a cake worth trying.
2 tablespoons butter, plus extra for greasing the baking pan
1 cup sugar, divided
1-1/3 cups Marsala wine, divided
1 cup flour, plus extra for sprinkling the baking pan
2 tablespoons baking powder
Heat the oven to 350 degrees F.
Over low-medium heat, melt the chocolate in a bain-marie or hot water bath. Add the butter, and mix well until melted. Set aside, and let it cool down.
In a large bowl, using an electric mixer, mix 1/2 cup of sugar with the eggs until thick and light in color.
Using a spatula, mix in the chocolate mixture and 1/3 cup of Marsala.
Add the sieved flour and baking powder, and mix well.
Pour the batter into a greased and floured 9-inch round baking pan, and bake for 40 minutes or until cooked through.
While the cake is baking, prepare the Marsala syrup. In a small saucepan over low-medium heat, combine the remaining 1/2 cup of sugar and remaining 1 cup of Marsala wine. Cook for about 15 minutes or until the sauce attains a syrupy consistency.
When the cake is baked, pour the sauce on top, and then distribute it well with a brush.