Red Wine Chocolate Cake
Wine might sound like a surprising addition to chocolate cake, but it adds richness and depth without making your afternoon tea taste like a glass of merlot. It’s also a clever way to use up any leftover wine. Recipe by Adam Liaw of The Cook Up.
Ingredients 17
For The Cake
1 cup light brown sugar
1 cup caster sugar
2 cups plain flour
1⁄2 cup cocoa powder
1 tsp bicarb soda
1 1⁄2 tsp baking powder
2 tsp sea salt, plus a pinch to garnish
Cup dark chocolate, a generous ½, roughly chopped, melted, 55% cocoa
1 tsp vanilla extract
2 egg, whisked
250 ml red wine
250 ml buttermilk
185 ml vegetable oil
blackberries, to garnish
For The Buttercream
170 g unsalted butter, room temperature
2 cups icing sugar, sifted
1 tsp vanilla extract
1⁄2 cup powdered drinking chocolate (sweet cocoa powder)
3 ‒ 5 tbsp red wine
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Method 6
Preheat oven to 180˚C. Grease and line two round 20 cm (8-inch) baking pans.
Sift the , , , , , , and into a large bowl and mix to combine.
Make a well in the centre and add the melted , whisked , , , , and . Beat until incorporated. Divide evenly among the baking pans.
Bake for 40 minutes or until a skewer inserted in the middle comes out clean. Allow to cool completely in the pans.
While the cake cools, prepare the buttercream by beating the in a large bowl until pale and fluffy. Gradually add the , then mix in the and . Add the one spoonful at a time until the desired buttercream texture is reached.
To assemble, spread half of the buttercream over one cake layer, then place the other cake on top and spread the remaining buttercream over it. Sprinkle the top with a pinch of and arrange blackberries on top before serving.
Chasseur Australia's tips
Wine might sound like a surprising addition to chocolate cake, but it adds richness and depth without making your afternoon tea taste like a glass of merlot. It’s also a clever way to use up any leftover wine.
Add wine one spoonful at a time until desired buttercream texture is reached.
