Marsala Bundt Cake with chocolate chips, a delicious recipe, made special by the presence of Marsala liqueur.
Simple to make, I can’t say if it’s ideal for the whole family because in theory the liqueur evaporates during cooking, but you can taste it in the cake, certainly a good and unique recipe to save, maybe for a more adult breakfast.
I don’t usually use an alcoholic base in my desserts, but this time I decided to go overboard and also add alchermes, which we especially use in Abruzzo for the preparation of a dessert that you can find on my blog by clicking on the bold part Abruzzese Sweet Pizza, a rich and colorful dessert.
Below you will find my favorite Bundt cake recipes, easy and delicious.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 22 cm mold
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.75 cups all-purpose flour
- 3 tbsps potato starch
- 4 eggs
- 0.6 cups sugar
- 0.4 cups sunflower oil
- 0.25 cups Marsala
- 2 tsps baking powder
- to taste chocolate chips
- 1.5 tbsps alchermes
Tools
- 1 Bowl
- 1 Bundt cake mold
- 1 Electric whisk
- 1 Spoon
Steps
To make the Marsala Bundt Cake with chocolate chips, in a bowl, beat the eggs with the sugar until the mixture is light and fluffy, this operation will take about 3 minutes with an electric mixer, a few more minutes with a hand whisk.
Then add 4 tablespoons of flour and mix always with the electric whisk.
Pour in the sunflower oil, Marsala liqueur, and the rest, mixing the ingredients together.
Then pour in the potato starch and baking powder.
Continue mixing with the electric whisk.
Then, with a spatula, gather all the ingredients from the sides and mix again to incorporate them.
Pour two-thirds of the batter into a lightly greased and floured Bundt cake mold, level it well. To the remaining part of the batter add the alchermes, mix well and pour it into the mold. Add the chocolate chips, gently mix them into the batter with a spoon or fork.
Bake in a preheated convection oven at 350°F for 35 minutes and do the toothpick test before taking it out.
If it comes out nice and dry, you can remove the cake from the oven.
Wait until it is completely cold before removing it from the mold.
If you like, you can finish the cake with powdered sugar on top.
