Chocolate Chip Marzipan Cake
Indulge in the decadent allure of this Chocolate Chip Marzipan Cake, a delightful blend of buttery richness, nutty almond sweetness, and pockets of melted chocolate in every bite. Made with grated marzipan for an irresistibly moist texture and an extra layer of flavor, this cake is elevated by the contrasting crunch of semisweet or dark chocolate chips. It's surprisingly easy to prepare, with only 20 minutes of prep time, making it an ideal treat for special occasions or an indulgent afternoon tea. The subtle hint of vanilla ties everything together, while a dusting of powdered sugar gives this cake an elegant finish. Perfect for almond lovers and chocolate enthusiasts alike, this unique recipe is sure to become a favorite on your dessert menu.
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Recipe Information
Ingredients
- 175 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 200 grams Marzipan, grated or finely chopped
- 3 units Large eggs
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 60 milliliters Milk
- 150 grams Chocolate chips (semisweet or dark)
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23cm) round cake pan, then line the bottom with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the grated or finely chopped marzipan to the butter mixture. Beat until well combined; the mixture may appear slightly grainy, which is fine.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Mix in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Gently fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired before serving.
Nutrition Facts
Calories |
4476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.3 g | 308% | |
| Saturated Fat | 124.4 g | 622% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 1546 mg | 67% | |
| Total Carbohydrate | 527.4 g | 192% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 329.1 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 426 mg | 33% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1364 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
