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Main Ingredient: Sugar
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Prep Time: 30-35 mins
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Cook Time: 35-40 mins
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Serves: 10-12
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Recipe by: Adam Liaw
This decadent red wine chocolate cake is rich, moist, and layered with velvety red wine buttercream—perfect for dinner parties or whenever you’re feeling a little extra indulgent.
Method
- Preheat the oven to 180ËšC.
- Preheat oven to 180ËšC. Grease and line two, round 20 cm (8-inch) baking pans.
- Sift the sugar, flour, cocoa, bicarb soda, baking powder and salt in a large bowl and mix to combine.
- Make a well in the centre and add melted chocolate, eggs, wine, buttermilk, oil, and vanilla and beat until incorporated. Divide evenly among baking pans.
- Bake for 40 minutes or until a skewer inserted in the middle comes out clean. Allow to cool completely.
- While the cake cools, prepare the icing by beating the butter in a large bowl until pale and fluffy, slowly adding in the icing sugar, and then combining the remaining ingredients. Add wine one spoonful at a time until desired buttercream consistency is reached.
- To assemble, spread half of the buttercream over one cake, then place the other on top, adding another layer of buttercream. Sprinkle the top with sea salt flakes and arrange berries on top before serving.
