Once upon another life, I used to be a keen baker. Now, I find myself trying to find ways to make healthy food delicious, so it’s very rare that you see me bake something comforting and not so healthy, like a cake.
Or like a chocolate and red wine cake with raspberry buttercream.
Decadent? Yes. Rich? Yes! Do I have any regrets? Absolutely not!
So you must think I’m crazy to add red wine to a perfectly good cake, or some would say I’d be crazy for using the wine on such thing! But it really REALLY works. The wine gives it such a silky, luxurious and moist texture you just can’t beat, (well, you can…with beaters!). The inspiration came from the friend I made this for, whose favourite thing in the world is red wine, and when I was thinking about which kind of cake to make I just kept coming back to ways I could incorporate red wine!
The original recipe I based this on suggested raspberry buttercream on the inside, and chocolate buttercream on the outside, which you can absolutely do. I felt as though this made a lot of raspberry buttercream, and was enough to cover the entire cake. If you want to do the chocolate buttercream on the outside I would definitely halve the raspberry buttercream ingredients (then again, it depends on how much you like in between each layer of cake!).
- 2 cups plain flour
- 2 cups castor sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1 cup (240ml) vegetable oil
- 1 tsp vanilla
- 1 cup (240ml) sweet red wine
- 200g salted butter
- 2 1/2 cups icing sugar
- 1/4 cup (120ml) raspberry puree (from about 1/2 cup of raspberries pureed in a food processor)
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 160 degrees.
2. Add all dry ingredients to a large bowl and combine.
3. Add eggs, buttermilk, vegetable oil and vanilla to the dry ingredients and mix well.
4. Slowly add wine. Mix well.
5. Divide batter evenly between cake pans and bake for about 30-35 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to racks to cool completely.
While cakes cool, make icing/s.
7. To make the raspberry buttercream, beat the butter until smooth.
8. Add 2 cups of icing sugar and beat until smooth.
9. Add raspberry puree and beat until smooth.
10. Add remaining powdered sugar and beat until smooth.
15. When the cakes are cool, put the cake together. Remove the tops of the cakes with a large serrated knife so they are flat.
16. Place the first layer of cake on cake stand. Top with half of the raspberry buttercream and spread into an even layer.
17. Add second layer of cake and remaining raspberry buttercream and smooth into a smooth layer.
18. Top cake with remaining cake layer.
What’s the most indulgent cake you have made?
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