Red Wine Chocolate Cake with Fudgy Chocolate Frosting
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0.0
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Unrated
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Prep Time
2 hrs 30 mins
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Cook Time
30 mins
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Servings
12
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Course
Baked Goods
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Cuisine
American
Red Wine Chocolate Cake with Fudgy Chocolate Frosting
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Indulge in this rich, moist red-wine chocolate cake with fudgy chocolate frosting. A decadent treat with deep cocoa flavour and a fruity twist
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Ingredients
Cake
- 225 grams cake flour 1 ¾ cups
- 418 grams white granulated sugar 2 cups
- 65 grams good cocoa powder 3/4 cup
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 250 ml buttermilk shaken (1 cup)
- 125 ml vegetable oil canola or sunflower (1/2 cup)
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1 cup Backsberg Merlot
Chocolate Frosting
- 200 grams dark chocolate with 70% cocoa solids
- 80 grams of salted butter
- 1 tsp vanilla extract
- 1 Tbsp golden syrup or corn syrup
- 125 ml of cream 1/2 cup
- 300 grams icing sugar
Instructions
To make the cake:
- Preheat the oven to 180C and line 2 x 22-23-cm springform cake tins with baking paper (bottom and sides).
- Sift the flour, cocoa, baking soda, powder and salt into the bowl of your stand mixer fitted with a paddle attachment. Then add the sugar and briefly mix to combine.
- In a separate bowl, lightly beat the buttermilk, oil, eggs and vanilla. While the mixer is running on slow, add the wet ingredients to the dry and mix briefly until combined.
- Add the cup of red wine slowly and lightly mix to combine once more. Take the bowl off the stand mixer and scrape down the sides and ensure all the batter is well mixed. It will be quite runny.
- Divide the batter evenly between the two pans and bake for 45– 55 minutes until firm to the touch and when a knife is inserted into the middle of the cake comes out clean. If necessary, loosely cover the cakes with tin foil from about 20 minutes into the baking to prevent over-browning.
- Cool in the pans for about half an hour, and then cool them on a cooling rack.
While the cakes are cooling, make the icing/frosting
- Place the chocolate, butter, vanilla and syrup into a double boiler and allow the chocolate to melt. Mix until everything is smooth and well incorporated.
- Add the cream to the mixture, and then allow this to cool a bit (but not harden).
- Add the icing sugar to a bowl and then add the chocolate mixture. Fold through to combine. Allow this to cool and set enough before whisking it with an electric beater until fluffy. You can put the bowl in the fridge until it firms up enough to whisk. If it should harden too much, heat it in a microwave for a few seconds.
- To ice the cake, place one layer with the dome facing up on a cake plate or stand.
- Scoop a very generous amount of chocolate frosting on the first layer and spread it evenly over the surface. Add the second layer of cake, again with the dome facing upwards and use the remainder of the icing to cover the sides and top.
- Decorate with fresh blackberries or chocolate shavings.
Notes
- Storage Instructions
- Short-Term Storage:
- Long-Term Storage:
- Keep the cake in an airtight container at room temperature for 3-5 days.
- If your kitchen is warm, store it in the fridge for up to 5-7 days.
- Let it come to room temperature before serving.
- Freeze individual slices wrapped in plastic wrap and foil for up to 3 months.
- Thaw overnight in the fridge or at room temperature for 1–2 hours.
- For best results, microwave a slice for 10–15 seconds to restore moisture.
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