Harney Lane's Gluttonous Chocolate Marzipan Cake

Chocolate and Zinfandel is Zinfully good! Indulge in the pairing with this decadently delicious cake recipe from Harney Lane.

Servings: 6

Cook Time: 1 hour and 30 minutes

Pair With: Pair this gluttonous chocolate cake with Harney Lane's Lizzy James Old Vine Zinfandel

Source: Recipe and photo courtesy of Harney Lane Winery

INGREDIENTS

Ingredients for the Cake
pan spray or butter for greasing the pans
2 sticks of butter at room temperature
2/3 cup light brown sugar
1/2 cup white sugar
6 eggs
2 teaspons almond extract
1 cup flour
1/2 teaspoon baking powder
7 ounces chopped dark chocolate chips
2 tablespoons cocoa powder
7 ounces of ground almonds 


Additional Ingredient:
marzipan

Ingredients for Ganache:
1/4 cup heavy cream
16 ounces of dark chocolate chip
1 stick of butter
 

DIRECTIONS

Directions for the Ganache
Preheat the oven to 350 degrees.

Melt the chocolate and butter over a double boiler. Stir in cream until smooth and set aside. Grease three 5 inch cake pans. 

Directions for Cake
Cream butter and sugars. Add eggs, one at a time. Add almond extract and keep beating another 2-3 minutes. 

In a separate bowl, mix flour, baking powder, chopped chocolate, cocoa powder and almonds. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix just until blended. In order to not over beat the batter, start to incorporate the ingredients by hand, after about 1 minute. Spread the batter evenly between the cake pans and bake for 50-55 minutes. 

When done baking, let tje cakes cool completely. Once they are cooled down, cut the cake tops off to make the layers even. Save the cake tops!

To make the ganache: over medium heat, bring the cream just to a boil. Put the chocolate chips and salt in a mixing bowl and pour the warm cream on top. Let stand for 10 minutes, but don't stir.

Roll out the marzipan and cut out two 5 inch layers. Spread the chocolate ganache on the first cake layer. Cover the marzipan and spread ganache on top of the marzipan and top with second cake layer. Crumb coat the layered cake with ganache to lock in all of the crumbs before you apply your final layer. Apply a thin layer of ganache all around the cake and top. 

Refrigerate for 30 minutes or until the ganache has hardened. Next, add your final layer of ganache. In case the remaining ganache is too hard, add it back to a double boiler for a minute. Make sure not to melt the chocolate all the way. 

Now, crumble your leftover cake tops and add some of the ganache. Mix it well in your hands and form little balls. Refrigerate these little truffle balls and then roll in cocoa powder. Use them to decorate the top of the cake, placing where each slice will be when cut to serve so each slice has a little truffle ball. 

 

 

Recipe Courtesy Of

Harney Lane Winery

For more than one hundred years, the George Mettler family has farmed Harney Lane, a 100-acre parcel of land just east of Lodi. But it wasn’t until 2006 that they decided to venture into winemaking.