Chocolate Marsala Cake
Indulge in the rich, sophisticated flavors of this Chocolate Marsala Cake, a decadent dessert that's both easy to make and irresistibly moist. Featuring the vibrant depth of Marsala wine, paired seamlessly with rich cocoa and a hint of buttermilk tang, this cake achieves a perfect balance of sweetness and complexity. With a tender crumb and a bold chocolate flavor, it's enhanced by a touch of boiling water for an irresistibly smooth texture. Dust with powdered sugar for an elegant finish, or take it up a notch with ice cream or chocolate ganache. Ideal for dinner parties or special occasions, this recipe is as versatile as it is impressive. Perfect for wine-infused dessert lovers, this Chocolate Marsala Cake will be the star of your table.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Cocoa powder (unsweetened)
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 Large eggs
- 0.75 cup Buttermilk
- 0.5 cup Marsala wine
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 0.5 cup Boiling water
- 0.25 cup Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper for easy removal.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Whisk thoroughly to combine and remove any lumps.
In a separate medium bowl, whisk together the eggs, buttermilk, Marsala wine, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the bowl of dry ingredients. Stir well with a spatula or whisk until a smooth, lump-free batter forms.
Carefully pour in the boiling water, a little at a time, and mix until fully incorporated. The batter will be thin, but this is normal.
Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Optional: Once the cake has cooled, dust the top with powdered sugar for a simple yet elegant finishing touch.
Slice and serve. Enjoy as is, or pair with a scoop of vanilla ice cream or a drizzle of chocolate ganache for extra decadence!
Nutrition Facts
Calories |
3165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 67.6 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 467.3 g | 170% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 258.1 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 454 mg | 35% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 2529 mg | 54% | |
*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.
