Red Wine Chocolate Cake
Posted by my friend Katie on her blog after she made it for us as her birthday cake. Very Yum!!!
Serves 10 - 12 people.
Ingredients
185g butter, chopped, at room temperature
1 1/2 cups caster sugar
3 eggs
1 1/2 cups self-raising flour
3/4 cup plain flour
1/2 cup cocoa
1 cup red wine
1/2 cup water
whipped cream, to serve (or vanilla custard)
Method
1. Preheat oven to moderate temperature. Lightly grease cake pan.
2. Beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Sift flours and cocoa together. Lightly fold into creamed mixture alternating with combined wine and water.
4. Pour mixture into prepared pan. Bake for 1 - 1 1/4 hours until cooked (test with tester). Cool in pan for 5 mins before transferring to a wire rack to cool completely.
Chocolate Ganache
200g dark eating chocolate, chopped
1/2 cup thickened cream
1. Combine chocolate and cream in a medium pan. Stir over low heat until smooth. Cool until mixture thickens slightly and is of a spreadable consistency (about 30 min).
2. Spread ganache over top and sides of cake. Serve in wedges with whipped cream.
Butter and sugar should be beaten until pale, creamy and non-gritty. Allow around 2 hours for cake to cool completely before icing it. Use a double saucepan to make ganache. Chocolate and cream should be the same temperature before being heated. Add cream and chocolate to double saucepan before heating. Don’t let water get into ganache when heating.
Woman’s Day (June 19, 2006) p. 58
Serves 10 - 12 people.
Ingredients
185g butter, chopped, at room temperature
1 1/2 cups caster sugar
3 eggs
1 1/2 cups self-raising flour
3/4 cup plain flour
1/2 cup cocoa
1 cup red wine
1/2 cup water
whipped cream, to serve (or vanilla custard)
Method
1. Preheat oven to moderate temperature. Lightly grease cake pan.
2. Beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Sift flours and cocoa together. Lightly fold into creamed mixture alternating with combined wine and water.
4. Pour mixture into prepared pan. Bake for 1 - 1 1/4 hours until cooked (test with tester). Cool in pan for 5 mins before transferring to a wire rack to cool completely.
Chocolate Ganache
200g dark eating chocolate, chopped
1/2 cup thickened cream
1. Combine chocolate and cream in a medium pan. Stir over low heat until smooth. Cool until mixture thickens slightly and is of a spreadable consistency (about 30 min).
2. Spread ganache over top and sides of cake. Serve in wedges with whipped cream.
Butter and sugar should be beaten until pale, creamy and non-gritty. Allow around 2 hours for cake to cool completely before icing it. Use a double saucepan to make ganache. Chocolate and cream should be the same temperature before being heated. Add cream and chocolate to double saucepan before heating. Don’t let water get into ganache when heating.
Woman’s Day (June 19, 2006) p. 58