Our lovely friends at Ulupna Wines – who make some seriously amazing Shiraz – recently landed this recipe in our inbox, and we can now say from personal experience it’s FABULOUS. Chocolatey and comforting, but with a real wow-factor from the slight fruity zest brought by the shiraz, it’s the chocolate cake recipe we know you will put on high rotation once you’ve tried it. Especially as it’s so easy to make and even a bit forgiving if you accidentally leave it in the oven a little too long because you were trying to get ‘spring ready’ with a home pedi and ended up covered in nail polish which was your second choice in colour anyway and… and…you completely forgot about it…
What’s really fun is that if you do share the cake (and that’s a BIG if) ask those you’re sharing it with to guess the secret ingredient!
Shiraz Chocolate Cake
Recipe credit: Ulupna Wines
250 g butter (room temperature)
250 g caster sugar
1 tsp ground cinnamon
1/2 tsp ground cloves
20 g Dutch Press or similar good quality Cocoa powder
150 ml Shiraz
250 g Flour
1 tbsp Baking powder
150 g Dark Chocolate (at least 70% cocoa)
Preheat the oven to 150C. Separate the egg yolks from the egg whites (keep the whites).
Cream the butter and sugar in a food processor before adding cinnamon, ground cloves, cocoa powder and Shiraz (preferably Ulupna Shiraz of course!). Mix until obtaining a smooth chocolate cream.
Place the mix into a bowl and sift in the flour and baking powder, gradually mixing it in.
Beat the rest of the egg whites until soft, snowy peaks form.
Using a spatula, gently fold the egg whites into the mixture.
Finely chop the dark chocolate before adding it to the mixture.
Line a 22 cm cake tin with butter and baking paper. Pour in the mixture.
Bake at 150 degrees celcius for 90 minutes.
Serve with whipped cream and a glass of something fabulous (fortified Shiraz is a dream match here.)