Ingredients
Equipment
Method
- Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease and line a 900g (2lb) loaf tin with parchment paper, ensuring the paper overhangs the sides to help with lifting the cake out later.
- In a large bowl, cream together the softened butter and caster sugar until light and fluffy. This can be done with an electric mixer or by hand with a wooden spoon. This step is crucial for creating a light and airy crumb.200 g unsalted butter, 200 g caster sugar
- Gradually add the eggs, one at a time, beating well after each addition. If the mixture starts to look like it's curdling, add a tablespoon of the sifted flour with each egg to help emulsify it.4 large eggs, 175 g self-raising flour
- In a separate bowl, whisk together the sifted self-raising flour and cocoa powder.175 g self-raising flour, 25 g good quality cocoa powder
- Begin by adding about a third of the dry ingredients to the butter mixture and fold gently until just combined. Then, add half of the milk and beat until incorporated. Repeat this process, alternating between the dry ingredients and the milk, finishing with the dry ingredients. Be careful not to overmix at this stage, as it can lead to a tough cake.175 g self-raising flour, 25 g good quality cocoa powder, 100 ml milk
- Gently fold in the finely grated or chopped marzipan and the vanilla extract until evenly distributed throughout the batter. The marzipan will melt slightly during baking, melting into the cake for a wonderful almondy surprise.100 g marzipan, 1 teaspoon vanilla extract
- Pour the batter evenly into the prepared loaf tin and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean. Check after 45 minutes, as oven temperatures can vary.
- Once baked, let the cake cool in the tin for 10-15 minutes before carefully turning it out onto a wire rack to cool completely. Ensure it's fully cooled before glazing.
- While the cake is cooling, make the chocolate glaze. Melt the chopped dark chocolate and butter together in a heatproof bowl set over a pan of simmering water (do not let the bottom of the bowl touch the water). Stir until smooth and glossy. Alternatively, you can melt this in the microwave in 30-second intervals, stirring between each, until smooth.150 g dark chocolate, 75 g unsalted butter
- Once the cake is completely cool, pour the melted chocolate glaze over the top, allowing it to drip down the sides. You can use a spatula to spread it evenly if desired. Let the glaze set before slicing and serving.
Notes
Store in an airtight container at room temperature for up to 3-4 days. Can be refrigerated or frozen for longer storage.