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
For The Buttercream
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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 , , , , , 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 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 flakes 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.
Notes
1
