Chocolate cake is my absolute favourite cake, and there are so many variations of this simple piece of heaven.
I made this cake, because I like chocolate, and I like red wine. And I figured the combination would be great.
I will most probably try it again. With a few tweaks here and there, of course. But here’s the recipe. Try it, and let me know what you think.
Chocolate Cake with Red Wine
For the cake:
200g butter (softened)
250ml castor sugar
4 extra large eggs
60ml cocoa powder
5ml baking powder
125ml red wine
5ml vanilla essence
150g dark chocolate (grated)
For the hot chocolate sauce:
60ml light brown sugar
15ml cocoa power, sifted
125ml fresh cream
50g dark chocolate, broken into pieces
Mix the butter & sugar together until light and fluffy
Add the eggs one by one
Sift the cocoa powder, flour and baking powder together, and fold it into the egg/butter/sugar mixture
Add the red wine, as well as the vanilla essence
Fold in the grated chocolate
Spoon the mixture into a 20cm loose base cake tin (sprayed with non-stick spray)
Bake for 30-40mins in a pre-heated oven at 180 degrees celcius, and let it cool on a cooling rack when done
Melt butter & sugar in a saucepan
Add the cocoa, cream and chocolate, and heat it up gently whilst stirring, until the chocolate has melted
Place the cooled cake on a plate, and pour over the hot chocolate sauce just before serving.
I used a red blend wine, but couldn’t really taste the wine when it was baked
(Maybe use something with a less-subtle flavour. Maybe Shiraz…)
I substituted vanilla essence with vanilla extract, mainly because I don’t use vanilla essence anymore in baking. And it just tastes better.
I always use Lindt 70% dark chocolate for these purposes. One may just as well use quality when baking a decadent cake like this.
I served the cake with some whipped cream, and strong coffee.
** I got the recipe from “Bak Sonder Moeite” from yonks ago.