A bit like little black dresses, a girl can never have too many recipes for chocolate cake in her armoury. I recently read about an Italian chocolate cake made with a particular red wine and decided I just had to recreate it, albeit with a twist. Mine was made with Rioja so I suppose that would make it Spanish!
I often find chocolate cakes that use cocoa powder rather than melted chocolate can be a bit dry but this time I reckoned the wine would counter the issue – and I was correct in my assumption. This is a lovely moist cake that, at a pinch, could be served warm as a dessert with either ice cream, creme fraiche or whipped cream.
Ingredients (makes 96 fingers)
- 300g (2 cups) sugar (use any type)
- 200g (1⅔ cups) plain (all-purpose) flour
- 75g (¾ cup) cocoa (unsweetened)
- 2 tsp bicarbonate of soda (baking soda)
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1 tsp instant espresso powder
- 1 tsp of vanilla extract
- 2 large organic eggs beaten, approx 45g each (1⅔oz) without their shells
- 250ml (1 cup) buttermilk or milk with a tsp of vinegar or lemon juice
- 250ml (1 cup) dry red wine
- 125ml (½ cup) light-flavoured olive (vegetable) oil
Method
1. Preheat oven to 180ºC/160ºC fan/gas mark 4 (350ºF/320ºF fan).
2. Grease a baking tin. I typically use a disposable tin-foil loaf tin 13cm x 23cm x 7cm (5” x 9” x 3”). They’re easier for storing the cakes in the freezer, which I line with a couple of strips of greaseproof paper to make it easier to remove the cake. This amount fills three cake tins.
3. Sift and combine flour, cocoa, baking powder, bicarbonate of soda (baking soda), coffee and salt into a bowl, add the sugar and stir with a fork to combine well.
4. In another bowl, mix the beaten egg with olive oil, wine, buttermilk and vanilla extract.
5. Add wet ingredients to dry, fold gently with a spatula to combine, ensuring there are no remaining pockets of flour. The mixture will be quite runny.
6. Pour the mixture into the three baking pans, put them into the middle of the oven on a baking tray and cook for 30-35 minutes. Baking times will vary depending on the dimensions of your baking tins and your oven, so check regularly. The cakes are ready when a toothpick inserted into their centre comes out clean.
7. Allow to cool for 15 minutes in the tin before turning out onto a wire rack to cool completely before slicing and eating, or freezing for no longer than two months. The cakes will keep for a week in an airtight container providing I hide them from my husband.
Sheree’s Handy Hints
1. All ingredients should be at room temperature.
2. When I’m baking I always use a timer as it’s so easy to lose track of time. Once you’ve put the cakes in the oven, put the timer on for 5-10 minutes less than they should take to cook and then check regularly.
3. If you think the cakes are browning at the edges, cover them with an aluminium foil tent.
4. You can substitute the olive oil for another mild or unflavoured vegetable oil.
5. I don’t think the type of wine matters too much, just so long as it’s both red and dry.
6. I cut each cake into 32 fingers – in total 96 finger sized portions to feed a lot of cyclists!
