This Cocoa Marzipan Bundt Cake has an interesting texture and aroma with a Festive feel to it. That’s what makes it special and it stands out among all other cakes. It’s an inspiration from Chef/ blogger David Lebovitz book ” The Great Book of Chocolate: The Chocolate Lover’s Guide with Recipes“. Adding marzipan to the cake batter takes the cake to another level. Thanks to Chef David. The cake was light, airy, and had a depth of flavor because of marzipan(almond paste). Cocoa Marzipan Bundt Cake brings a celebration note along and is a perfect fit for close family celebrations.
If you are looking for a cake to celebrate and for once you need a break from the very obvious layered heavy creamy cake you are on a right page. Actually, the cake is very close to a tea cake and is not overloaded with sugar.
Guaranteed to satisfy any chocolate craving. This is an excellent cake to keep in mind when you have a houseful of guests. The ganache glaze makes it dressy enough for dessert after a special dinner. Also, makes a wonderful gift for coming up festive season.
Using the same recipe, I have also prepared small marble teacakes for a friend, and she loved it.
Pranav and I do take out some time together at the end of each day for each other. With our tea (that he makes, much better than the tea I make) and something light and sweet to nibble along. That is the best time of my day.. and we talk… kids.. work.. today… tomorrow.. and almost everything that a couple discusses after 14 years of married life. We have been relishing on this Cocoa Marzipan Bundt Cake since last three days and we love it.
Getting to our recipe, that I need to share with you. I am giving you a breather … No matter how elegant and fancy the cake looks, it’s super easy to make at home. You know me by now, the whole idea of 2blissofbaking is to have every baked recipe made easy so you and many new bakers can follow it easily and join us on our baking journey.
Here are some points to read before we start with the recipe.
1 . As it’s baking, please do measure the ingredients accurately and don’t forget to preheat your oven.
2 . All the ingredients should be kept at room temperature. You will not need an electric mixer, for this recipe. All you need is a mixing bowl and a whisk.
3 . The bundt pan I have used in this cake is my all time favorite one, it’s available here Nordic Ware Platinum Collection Heritage Bundt Pan, Silver
You can check it out. But, if you don’t have the same one, your regular cake tin will work perfectly.
4 . Make sure you grease the bundt cake pan very well. And then dust it with 1 teaspoon of flour or cocoa powder. This is to ensure that the cake does not get stuck when removing from the pan.
5 . I have reduced the amount of butter in the recipe and incorporated marzipan into the cake batter. Marzipan is the almond paste, which gives it an aroma, lightness, and delicacy to the cake’s texture. It works awesome and as you bite into the cake you find a depth in the flavor.
You can buy ready to use marzipan or can make it at home. You can find out How to make Marzipan at home.
6 . Buttermilk is essential in this recipe, don’t skip it. If you don’t have buttermilk at home, just make the homemade version which is: 1 cup milk + 2 tablespoons white vinegar stirred together. Let this stand for 1-2 minutes until it appears curdled. Your buttermilk is ready to be used.
7 . The bake time of this cake really depends on the shape and size of your pan. If your bundt pan is light-colored and/or very tall instead of broad, it may take longer than the time given here. If you decide to make the same recipe in small size teacakes it will take under 30 minutes of baking time but at the same temperature. Start checking for doneness around 25 minutes.
8 . I have also used eggs in this recipe; if you are looking for a substitute have a look at My ingredient substitute list. But I still suggest use eggs, because it helps to build in texture.
The chocolate ganache ratio is here
9 . As David Lebovitz book talks all about chocolate, I am so much inspired and I suggest a good quality cocoa powder, I find Hershey’s cocoa works great in this recipe. Hershey’s Cocoa Powder, 225g
10 .Please wait till the cake is completely at room temperature before removing from the pan. You might(or you will definitely) break the cake when taking out from the cake bundt pan if it’s still hot.
125 gm of butter room temperature
80 gm of marzipan
3/4th cup of castor sugar
3 egg room temperature
1 tablespoon of vanilla extract
1/4th cup of buttermilk
1 and 1/2 cup all-purpose flour
1 teaspoon baking powder
1/4th teaspoon baking soda
2 tablespoons of cocoa powder
Few drops of almond extract
1/2 teaspoon salt
For the Chocolate Ganache
250 gm of bittersweet chocolate (chopped)
1/2 cup of heavy cream
Preheat oven to 350* F (180* C) and grease the bundt cake pan very well. And then dust it with 1 teaspoon of flour or cocoa powder. And set aside.
In the bowl add the Marzipan (almond paste), sugar, and almond extract mix until the almond paste is broken up into a very fine paste. Add the butter and mix until all the ingredients incorporate well together. Add eggs one at a time, beating well after each addition. Beat using a wire whisk until light and fluffy.
In a separate bowl, sift together the dry ingredients (flour, cocoa, baking powder, baking soda and salt).
Stir in half of the dry ingredients to the marzipan and butter mix. Then the buttermilk and mix all using a rubber spatula. Then mix in the remaining dry ingredients mix all together.
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 50 to 60 minutes. Insert a toothpick and check the doneness. If you find the cake browning too much as it bakes, cover with a piece of aluminum foil after about 30 minutes.
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.
For the ganache
Place the chopped chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully. When the cream starts to bubble, pour over the chopped chocolate, and whisk until smooth.
Allow the ganache to cool slightly before pouring on the cake. Enjoy!