Recipe: Chocolate and wine cake
By Christian Eedes, 14 October 2014
What’s great about making this cake? You get to add wine to your recipe and drink it at the same time! Although not high on the effort scale, this cake takes a little while to make, which is part of its charm in our opinion. Use the time to taste your way through the rest of that Bordeaux blend – just don’t forget to take the cake out the oven.
cup unsalted butter
cup dark cocoa
1 cup Bordeaux blend
2 cups granulated white sugar
1 cup sour cream
1 t vanilla
2 large eggs
2 cups cake flour
1 t baking soda
1 t salt
1 cup chocolate chips
cup Bordeaux blend
2 cups chocolate chips
Preheat the oven to 180°C. Melt the butter then add the wine, sugar and cocoa. Whisk until smooth. Cool the mixture then whisk in the eggs, vanilla, chocolate and sour cream. Combine the flour, salt and baking soda and fold into the butter, egg, sour cream and chocolate mixture.
Spoon into a cake tin and bake until a skewer comes out clean (approximately one hour). Place the cake on a cooling rack and let it cool for about 10 minutes before loosening it from the tin.
Combine the wine and cream and simmer until reduced by half. Add the chocolate chips and stir until melted and smooth. Whisk in the butter a little at a time. Cool the sauce until thick but still pourable. Drizzle over cake. Add cherries for colour and contrast of flavours.
You may be tempted to serve the cake with another glass of the Bordeaux blend but chocolate can “flatten” table wine. Rather opt for a fortified wine like a red Muscadel or ruby port both of which will provide suitable weight and sweetness.