Marzipan Chocolate Loaf Cake Recipes

Steps:

• Preheat the oven to 400 degrees F. Line an 8-by-4-inch loaf pan with parchment paper, allowing 1-inch wings to hang over the edges on the long sides.
• In a large mixing bowl, toss the marzipan with the powdered sugar to coat. Add the chocolate chips and set aside.
• In a food processor, combine the flour, baking powder, salt and 2 tablespoons of the sugar and pulse to combine. Add the butter cubes and pulse until the butter is the size of peas. Add this to the bowl with the marzipan.
• In a small bowl, whisk together the eggs, buttermilk or cream, and extracts and add to the dry ingredients. Use a wooden spoon or spatula to stir until just combined.
• Pour the mixture into the prepared loaf pan and spread it out evenly. Sprinkle the top with remaining teaspoon of sugar and bake until golden brown on top and a toothpick inserted into the center comes out clean, about 40 minutes.
• Cool in the pan on a rack for 10 minutes. Using the parchment wings, remove to the rack to cool completely. Cut with a serrated knife and serve with jam.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 1kg loaf tin (ours was 14 x 24 x 7cm) and line with a long strip of baking parchment. Lightly dust a surface with icing sugar and roll the marzipan out to a 1cm-thick rectangle, then cut it so that it's just smaller than the base of the loaf tin.
• Beat the butter and both sugars together in a large bowl using an electric whisk until light and fluffy. Beat in the eggs, flour, baking powder, almond extract, milk and cocoa powder until smooth. Fold in the chocolate chips, scraping down the sides of the bowl to ensure everything is combined.
• Pour half the batter into the tin. Top with the marzipan rectangle, then pour the remaining batter on top and smooth the surface. Bake for 1 hr-1 hr 15 mins until golden, risen and a skewer inserted into the middle comes out clean. Leave to cool completely in the tin.
• To make the ganache, bring the cream to a simmer in a small pan. Meanwhile, put the dark chocolate, golden syrup and almond extract in a heatproof bowl. Once the cream is simmering, pour it over the chocolate mixture and set aside for 2 mins to melt. Whisk until smooth, then leave for 5 mins to cool and thicken slightly. Pour the ganache all over the cake, and cut into slices to serve.

Steps:

• Preheat oven to 180°C.
• Grease and flour a 20 x 11 cm (8" x 4") loaf pan and line the bottom with parchment paper.
• Cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Sift in flour, baking powder, salt and cocoa powder, fold in the batter.
• Mix chopped marzipan and chocolate chips in a bowl; set aside about 4 tablespoons and fold the rest into the cake batter mixture.
• Pour batter into the prepared pan, level the top and sprinkle the reserved marzipan and chocolate chips on top.
• Bake in the preheated oven for 45-50 minutes, or until risen and firm. Cool in the pan for a few minutes before turning out to a wire rack to cool completely.