Chocolate Marquise Loaf Cake
- Total Time: 7 hours 10 mins
- Yield: 1 loaf 1x
Description
A simple chocolate sponge cake encases a rich chocolate mousse in this chilled dessert that can be stored in the freezer for unexpected celebrations.
Ingredients
Sponge Cake
- 3 eggs
- 3/4 cup (140 g.) sugar
- 3/4 cup (75 g.) all-purpose flour
- 2 tbsp. Dutch cocoa powder
- 1/2 tsp. cinnamon
- 2 tbsp. (30 g.) butter, melted and slightly cooled
Chocolate Mousse
- 12 tbsp. (175 g.) unsalted butter
- 10 1/2 oz. (300 g.) good-quality chili chocolate, chopped
- 1/3 cup (60 g.) granulated sugar*
- 5 eggs
- Pinch of salt
- 2 cups (480 ml) cherries, pitted
- 1 tbsp. Kirsh or cherry liqueur
- *If not using chili chocolate, use 1/2 cup (100 g.) of sugar
Instructions
Sponge Cake
- Preheat oven to 425 degrees.
- Grease a 13-by-18 jellyroll pan and line the bottom with parchment paper or a Silpat mat.
- With an electric mixer, beat the eggs and sugar on high for 5 minutes, until pale and tripled in volume.
- Sift the flour, cinnamon and cocoa powder into the mixture and fold. Then gently fold in the butter.
- Pour the batter into the jellyroll pan and level it with a spatula (Don’t worry if it’s thin; just make sure the batter is evenly spread to every inch of the pan).
- Bake for 5 to 7 minutes, until the cake springs back when lightly touched. Turn onto a wire rack and allow to cool completely.
Mousse
- Melt the butter and chocolate together using a double boiler or using the microwave in 30-second intervals. Set aside.
- Separate the eggs; reserve the whites. Using an electric mixer, beat the egg yolks and sugar for 5 minutes, until pale and frothy. Add the egg and sugar mixture to the melted chocolate. Stir until well combined and set aside.
- In another bowl, whisk egg whites and a pinch of salt until firm peaks form. Gently fold the egg whites into the chocolate mixture.
Assembly
- Line a standard loaf pan with plastic wrap.
- Slice a piece of the chocolate sponge cake to fit the base of the pan.
- Slice more pieces and build up the sides.
- Fill the cavity in the center with the chocolate mousse mixture.
- Slice another piece of sponge cake and cover the top of the filling, completely encasing it.
- Cover the cake with plastic wrap and refrigerate at least 6 hours or overnight.
- Just before serving, toss the cherries and Kirsh together in bowl.
- Carefully remove cake from the loaf pan and cut thick slices with a warm knife.
- Top the chocolate marquise with the cherry mixture or whipped cream, if desired.
- Prep Time: 7 hours
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 440
If You Liked This Recipe, You’ll Love These
- Flourless Frozen Chocolate Mousse Cake
- Coffee and Whiskey Chocolate Mousse
- Dark Chocolate Cherry Cake
- Gâteau au Cassis: French Blackcurrant Mousse Cake
Frequently Asked Questions
What is chili chocolate and do I need to use it?
The mousse calls for 300g of good-quality chili chocolate — chocolate with chili peppers blended in for a slow, warming heat. If you can’t find it, the recipe notes you should increase the sugar from ? cup (60g) to ½ cup (100g) to compensate for the missing sweetness. Regular high-quality dark chocolate works fine as a substitute.
How long does the cake need to chill before serving?
At least 6 hours in the refrigerator, though overnight is the practical option since the total prep time is listed as 7 hours. The long chill lets the mousse set completely so the loaf holds its shape when you remove it from the pan and slice with a warm knife.
Can this cake be stored in the freezer?
Yes — the excerpt describes it as a cake that “can be stored in the freezer for unexpected celebrations,” which makes it an excellent make-ahead dessert. Slice with a warm knife straight from the freezer, or let it stand briefly to soften slightly first. 
