Hungarian Marzipan Mocha Cake
Indulge in the rich flavors of this Hungarian Marzipan Mocha Cake, a delightful blend of tender sponge, creamy homemade almond marzipan, and a velvety chocolate mocha frosting. Steeped in tradition, this cake features crunchy toasted almonds for added texture and a perfect balance of sweetness and depth. Whether for a special occasion or a well-deserved treat, this easy-to-make dessert is sure to impress.
Ingredients
CAKE
- 3 Large Eggs – Separated (room temp)
- 3 tablespoons of water (room temp)
- 3/4 cup | 150 grams of granulated sugar
- 1 1/4 cups |150 grams of all purpose flour
- 1/8 teaspoon of kosher salt
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
MARZIPAN FILLING
- 100 grams (1 cup) almond flour
- 200 grams (1 3/4 cups) powdered sugar
- 1 egg white (about 30 grams)
- 5 tablespoons (75 ml) milk
- 1 teaspoon almond extract
MOCHA FROSTING
- 100 grams of chocolate (dark or bittersweet chocolate is best – chips or bar)
- 200 grams of softened butter
- 1 teaspoon espresso powder
- 200 grams of softened butter
OPTIONAL INGREDIENTS FOR CAKE ASSEMBLY
- Sliced almond to sprinkle on top of the marzipan filling and for decorating the top of the cake.
- Chocolate chips for decorating
- Unsweetened Dutch cocoa for decorating the cake.
- Cake Soak – 1/2 cup of whole milk with 1/4 teaspoon of almond extract.
See step by step photos in the post for assembly instructions.
Instructions
CAKE
- First, preheat the oven to 350°F.
- Next, prepare a 6-inch round cake pan with a baking spray.
- In the bowl of a standing mixer fitted with a paddle attachment, beat egg yolks with water and sugar until light and fluffy.
- Then, add vanilla and almond extracts and a pinch of salt
- After that, add flour and mix on the lowest speed.
- Once done, transfer mixture to a large mixing bowl.
- Meanwhile, n the bowl of a standing mixer fitted with the whisk attachment, beat egg whites until they form stiff peaks.
- Next, using a rubber spatula, gently fold the egg whites into the batter until it is cohesive and there are no white streaks.
- Then, add batter to prepared cake pan and rest it on a baking tray. Bake in the oven for 20-30 minutes until the center comes out clean with a cake tester. Set aside to cool.
- Once cooled, use a thin paring knife along the edges to loosen cake from pan and release from pan.
- Finally, slice the cake horizontally using a serrated knife into three even layers.
MARZIPAN FILLING
- Blend the mixture:
- In a food processor, combine the almond flour and powdered sugar. Pulse a few times to mix them together evenly.
- Add the egg white and almond extract. Process the mixture until it is smooth and fully combined.
- Add 3 tablespoons of milk and pulse to combine. The mixture should be spreadable as a cake filling. But you don’t want it to be so thin that it seeps through the sides. Add up to two more tablespoons until you reach the desired consistency.
- Chill (optional):
- If you’d like, you can chill the filling for about 30 minutes to make it easier to work with, especially if you’re planning to spread it on your cake.
MOCHA FROSTING
- Whip softened butter in the bowl of a standing mixer fitted with the paddle attachment.
- Melt chocolate in a glass bowl over a double boiler. Take it off the double boiler and let it cool for a couple minutes.
- Add warm chocolate to butter and mix on high until the mixture is cohesive and creamy.
- Add espresso powder and 4 tablespoons of sugar and beat on medium. Taste and add additional sugar one tablespoon at a time until you have reached desired sweetness.
ASSEMBLY
See step-by-step instructions and photos for cake assembly in post.