chocolate and wine cake

Winter just makes me want to indulge more in the naughty things in life. Like desserts. Especially chocolate ones.

So let’s set the scene. The sun has gone down, it is freezing cold and the wind is howling outside. But inside we have a lovely log fire burning.  In my winter fantasy, the day has been spent kicking back with a good book enjoying the winter sunshine, perhaps a little ramble through the bush, some cheeky glasses of this months online wine club red and then finishing with a good ol’ bake-up of a naughty chocolate cake for hubby and I to indulge in at supper.

How do you make a chocolate cake even more fabulous?  Add wine of course!

I am in love with this Chocolate and Wine Cake recipe as it combines so many of my favourite things – wine, chocolate and sour cream. The result is a super-moist and delectable chocolate cake to warm the heart.

While this recipe is for one single cake cake I actually use my muffin tin to make individual serves, and then pour the chocolate ganache over the top of each one.  The cooking time for the smaller cakes is between 20-25 minutes.  It is also advisable to line the muffin tins with baking paper as it is a super moist cake and this will ensure that the small cakes are easy to remove and keep their form.

You can use any red wine, but a Cabernet Merlot (or Bordeaux style blend) or a straight Cabernet Sauvignon produces magnificent results.

Chocolate and Red Wine Cake

INGREDIENTS
1 cup unsalted butter
1 cup dark cocoa
1 cup red wine
2 cups white sugar
1 cup sour cream
1 teaspoon vanilla
2 large eggs
2 cups plain flour
1 teaspoon baking soda
1 teaspoon salt
1 cup dark chocolate chips

Ganache Ingredients
1 cup red wine
1 cup cream
2 cups dark chocolate (broken into small pieces)
1 cup butter

Method
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 chips and sour cream. Combine the flour, salt and baking soda and fold into the butter, egg, sour cream and chocolate mixture.

Spoon into a 24cm 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.

Ganache method
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 the cooled cake.

Adapted from an original recipe sourced from Wine Mag. Image also sourced from Wine Mag.