These cakes are a lot like Danish rum balls, but with an addition of a marzipan coating and melted chocolate 😉
The good thing about this cake is that it’s made by an already existing cake, which is fantastic if you, like me, always have the freezer full of it! You can make tree trunks (or rum balls) out of any kind of cake really; chocolate cake, vanilla sponge, muffins… etc. For this recipe, I used a chocolate brownie with fresh orange juice and zest, ground almonds and hazelnuts. I highly recommend a brownie like this for your cakes, since the orange gives the some freshness and the nuts give it some texture.
This cake has an amazing flavour and it is my big brother’s all time favourite!
SO! Enough talk already, let’s get started!
The things you will need will be:
For the batter:
400 g of any kind of cake
100 g of dark chocolate
1 tbsp of cocoa powder
1½ tbsp of strawberry jam
Rum (dark rum is by far the best – I used Captain Morgan)
Essence of rum
For the marzipan coating:
300 g of marzipan
100 g of icing sugar
40 g of glucose syrup
For the finish:
300 g of good quality dark chocolate
Now, a stand mixer is not a must, but it will be helping you out a lot!
I always start off by making the marzipan coating, when making these cakes, so in your stand mixer with an attached dough hook, pour in the marzipan, icing sugar and glucose syrup and mix it together on a low-medium speed until you get an even mass. You might need to knead it with your hands for a few seconds at the end to combine it completely.
When done kneading, put it in a zip lock bag or an air-tight container until you need it.
Now it’s time to melt the 100 g of chocolate. You can either do this in a double boiler or in the microwave. I did in in a double boiler, but one is not better than the other… and the microwave is actually faster… so stupid me ;P
Next in the bowl to your stand mixer, crumble your cake, add the chocolate and add the additional ingredients. The reason why I haven’t written any measurements on rum and essence of rum is because it simply is a matter of taste. I personally like mine to have a stronger rum flavour, but if you want less, use less 🙂
On a low-medium speed, mix it all together!
You might need to scrape the sides with a rubber spatula once in a while, but mix until the whole batter has come together.
Once it’s mixed, set it aside, grab the marzipan an roll it out on the table in some extra icing sugar. Be careful not to use too much, as it will dry up the marzipan and make it crack.
Next, roll the batter into a long sausage and place it on one end of the marzipan.
The last time I made these, I had to divide the marzipan into smaller pieces and roll them out, because my batter was a bit dry (because I had no jam in the house) and wouldn’t hang together as much.
When this is done, carefully roll the marzipan around the batter as tight as possible, until one end overlaps the other. Cut off the excess marzipan, cut the roll in smaller pieces and place the cakes onto a baking tray lines with baking paper with the assembling facing downwards.
For the finish, temper the 300 g of chocolate and dip the tips.
If you don’t know how to temper chocolate, you can learn how right here.
Taddaaaa 😀 I’ not gonna lie, the marzipan coating takes a bit of practice (mine cracked a bit), but it’s still so much fun to make and the taste is just delicious!
Till next time 😉