Shiraz Chocolate Cake
Inspired by Anne Willan's Cooking with Wine, our Shiraz Chocolate Cake is a rich, fluffy dessert with just a hint of wine for a subtle boozy kick. Perfect for any occasion, this recipe is a delicious nod to the magic of pairing chocolate and wine. Ready to indulge? Keep reading for the full recipe!
Ingredients
- 2 cups plain flour
- 3/4 cup unsweetened cocoa powder (not Dutch-processed)
- 1 1/4 tsp bicarbonate of soda
- 1/2 tsp salt
- 250g unsalted butter, softened
- 1 3/4 cups caster sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 1/4 cups dry red wine
- Icing sugar, for dusting
- Whipped cream, to serve
Method
- Preheat and prepare: Preheat your oven to 175°C (fan-forced). Grease and flour a 12-cup bundt pan or round cake tin.
- Mix dry ingredients: In a bowl, whisk together the flour, cocoa powder, bicarbonate of soda, and salt.
- Cream butter and sugar: Using an electric mixer, beat the butter and caster sugar on medium-high speed until light and fluffy (about 4 minutes).
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla and beat for another 2 minutes.
- Combine wet and dry ingredients: Working in two batches, gently fold in the dry ingredients and wine, alternating between the two. Mix until just combined.
- Bake: Pour the batter into the prepared pan and bake for 45 minutes, or until a skewer inserted in the centre comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Dust with icing sugar and serve with a dollop of whipped cream.
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.