Name: Rich red wine chocolate cake
Cook time: 60 min
Total time: 60 min
Yield: 12
Ingredients: 125 gram butter, softened; 1 cup (220g) caster sugar; 2 eggs; 3/4 cup (110g) self-raising flour; 3/4 cup (110g) plain flour; 1/3 cup (35g) cocoa powder; 1/3 cup (80ml) water; 2/3 cup (160ml) dry red wine; 90 gram dark chocolate, grated finely; 2 cup (440g) caster sugar; 1 1/2 cup (375ml) dry red wine; 1 1/2 cup (375ml) water; 250 gram dried muscatel clusters

Rich red wine chocolate cake

Some occasions call for a more sophisticated kind of sweetness, complex flavours rather than pure sugariness. If you're after something memorable, this rich red wine chocolate cake is an elegant, refined confection.

Ingredients

125 gram butter, softened

1 cup (220g) caster sugar

2 eggs

3/4 cup (110g) self-raising flour

3/4 cup (110g) plain flour

1/3 cup (35g) cocoa powder

1/3 cup (80ml) water

2/3 cup (160ml) dry red wine

90 gram dark chocolate, grated finely

2 cup (440g) caster sugar

1 1/2 cup (375ml) dry red wine

1 1/2 cup (375ml) water

250 gram dried muscatel clusters

Method

1.Preheat oven to 160°C/325°F. Grease 22cm (9-inch) baba cake pan well.

2.Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl; stir in sifted flours and cocoa, and the water, wine and chocolate.

3.Spread mixture into pan; bake about 50 minutes. Stand cake in pan 5 minutes before turning onto a wire rack to cool.

4.Meanwhile, make red wine muscatel syrup. Stir sugar, wine and the water in a small saucepan over medium heat, without boiling, until sugar dissolves. Cut muscatels into 12 small bunches, add to syrup; bring to the per serving boil. Boil, uncovered, about 15 minutes or until syrup is reduced by one-third and is thickened slightly. Cool.

5.Top cake with muscatels, drizzle with syrup. Accompany cake with any remaining syrup, and whipped cream, if you like.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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