Red Wine and Chocolate-frosted Cake
This comes from Fiona Beckett's new book Wine
Lover's Kitchen, a collection of recipes for cooking
with wine, all sumptuously photographed, and
with wine recommendations to go with each.
Fiona says that while it might seem odd adding red wine to a chocolate cake, it adds a really appealing deep fruitiness to both the cake and the icing.
What to drink
Even though this contains wine it's more about the chocolate, so choose a wine that works with chocolate such as a Maury. (But a cup of coffee would be equally good!)
We find liqueur muscats or even sparkling shiraz work well too and a firm favourite with rich chocolate dishes is the Maydie Tannat from the south-west of France.
Ingredients (makes 18 squares)
- 125ml full-bodied fruity red wine, such as a Chilean merlot
- 225g unrefined caster sugar
- 15g unsweetened cocoa powder
- 225g butter, cubed, at room temperature
- 4 eggs, lightly beaten
- 22 g self-raising flour
For the frosting
- 90g milk chocolate
- 40g butter
- 2 tbsp red wine syrup (see above)
- 125g icing sugar, sifted
You will need a shallow (4 cm/1.5 in.)18 x 28-cm/7 x 11-in cake tin greased and lined with non-stick baking parchment.
Preheat the oven to 180°C (350°F) Gas 4
Heat the red wine and 25g of the sugar in a small saucepan over a low heat until the sugar has dissolved. Bring up to the boil and simmer until reduced by half. Take off the heat.
Sift the cocoa powder into a large bowl, pour over 2 tablespoons of the reduced wine and stir to make a paste. Add the remaining caster sugar, stir then tip in the softened butter, eggs and half the self-raising and beat thoroughly with a wooden spoon or electric hand-held whisk. Fold in the remaining flour. Spoon the mixture into the pan and level the surface. Bake for about 30–35 minutes or until well risen and firm to the touch. Leave in the pan for 10 minutes then carefully tip out onto a wire rack to cool.
To make the frosting break up the chocolate and put it in a basin with the butter and 2 tablespoons of the red wine reduction. Place the bowl over a pan of hot water making sure it doesn't touch the water. Once the ingredients have melted remove from the heat and beat in the sifted icing sugar. Swirl the icing over the surface of the cooled cake and leave to set for a couple of hours. Cut the cake into 18 squares.
Fiona Beckett is a leading food and drink writer,
journalist and broadcaster and wine columnist for
the guardian. She also has her own website
Book Offer for Wine Society Members
Wine Society members can get a copy of Wine Lover's Kitchen at the special price of £9.99 (RRP £16.99) from whsmith.co.uk by using the discount code: WINE18 at the checkout. This discount code is valid from midnight on 12/02/18 until 10pm on 12/03/18. This is not valid with any other product or offer and is only available online, not in store. Subject to availability.
> View Fiona's recipe for Thai-spiced salmon with cucumber salad
> View Fiona's recipe for Spiced chicken with cardamom and viognier