Mazarin cake is yet another Danish classic. I made a similar cake before, but this ones is a quick take on the Mazarin Cake. Instead of making one big cake, I opted for the smaller cupcake, in perfect serving size.
A classic Mazarin cake is covered in chocolate. By icing the small cupcakes with a ganache, I didn't have to temper the chocolate, and I got a bolder chocolate flavor, and a delicious creaminess.
- 150 g butter, salted and room temperature
- 150 g sugar
- 150 marzipan, grated
- 2 eggs
- 75 g all-purpose flour
- 150 g dark chocolate (I used Valrhona)
- 150 ml heavy whipping cream
Preheat the oven for 355℉ (180℃).
Butter a cupcake pan. Line the bottom with some parchment paper, this will prevent the cupcakes from sticking. You can also use parchment paper cups.
In a large mixing bowl, cream the butter and sugars until very light and fluffy, mix in the grated marzipan, making sure the mixture again gets light and fluffy. Add the eggs one at a time, and mix just until fully incorporated.
Sift flour and baking powder into the mixture, and gently fold it in.
Fill the the cups ¾ and bake the cupcakes for 15-20 minutes, until a cake tester inserted into the center comes out clean.
Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Chop the chocolate finely, and put in a medium bowl. Bring the heavy whipping cream to a boil, and pour the hot cream into the center of the bowl with thew chocolate. Whisk vigorously until the mixture become cohesive and shinny. Let the ganache chill in the refrigerator for about 1 hour.
Transfer the ganache to a piping bag with a large star tip. Pipe good amount on top of each cupcake, and add sprinkle.