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.
Marsala wine chocolate cake recipe?
Yields 1 (9-inch) round cake
Prep time: 20 minutes | Bake time: 40 minutes | Total time: 1 hour
- 1 cup dark chocolate, coarsely chopped
- 2 tablespoons butter, plus extra for greasing the baking pan
- 1 cup sugar, divided
- 4 eggs
- 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.