My Two Favourite Things - Wine and Chocolate

This week is my last week at my current job, and so last week I was inundated with requests for some cakes to bring in this week. Whilst browsing the Internet for a bakewell tart recipe to make for these guys, I somehow came across this fabulous blog, Love and Olive Oil.

These guys are incredible, and after browsing through their recipes (there are A LOT) this one really caught my eye. Chocolate and wine, a girl's dream.

The recipe uses olive oil instead of butter in the cake mixture, which gives it a gorgeous richness and helps preserve the cake for much longer. I think I will be using this trick on a few more of my recipes.

I also made a few changes to the original recipe - my edition is below, the original can be found here.

It will take a while to assemble, and you will end up become facetious about how smooth the edges are. If pressed for time, make the cake the night before and assemble the next day.

Rachel x

Port and Red Wine Chocolate Cake

Makes:1 8-inch 2 or 3 layer cake

Ingredients:

Cake:

255g sugar

225g Plain flour

95g cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs - room temperature, beaten

237ml buttermilk

237ml red wine and/or port (I went exactly half and half port and red wine)

120ml light olive or vegetable oil

2 tsp vanilla extract

Buttercream Frosting

255g unsalted butter, softened and cubed

480g icing sugar, sifted

60 ml double cream

2 tsp vanilla extract

35g blackberry/ bramble jam/preserves

Chocolate glaze

100g dark chocolate, chopped

2 tbsp double cream

4 tbsp icing sugar, sifted

4-5 tbsp warm water

Directions:

1. Preheat oven to 180C or 170C for fan assisted.
2. Butter and line two or three 8-inch round cake tins with baking paper. Lightly grease baking paper. 
3. In a large mixing bowl, sift together the sugar, flour, cocoa, baking soda, baking powder and salt.
4. Make a well, and add eggs, buttermilk, wine, oil, and vanilla. Beat with an electric mixer on medium speed until all ingredients are incorporated. Divide evenly among prepared tins.
5. Bake for 30 to 35 minutes or until a stick inserted in the centre comes out clean. 
6. Remove from oven and place on a wire rack until cool enough to handle (5-10 mins) and then gently invert onto wire racks. Allow to cool completely.

• To prepare the frosting, beat the butter until very pale and creamy (use an electric beater/kitchen aid for this or it will take you forever!)
• Add icing sugar, a little at a time, mixing well after each addition. Add the cream and vanilla extract and beat until light and fluffy. Put in the fridge to chill.

1. To assemble, level the top of each cake layer by cutting off the domed top with a long serrated knife.
2.  Place one layer, flat side down, on a cake stand or serving platter.
3.  Spread some of the buttercream evenly on the top of this (how thick a layer depends on if you are doing 2 or 3 layers. Don't go crazy though- 5mm or so is plenty).
4. Spread some of the blackberry jam on the bottom side of the next layer, and place on top of the bottom layer, pressing gently. Repeat with the next layer if doing a 3 tier cake.
5. Cover the entire cake with a thin layer of buttercream. This "crumb coat" will make frosting the cake easier. Refrigerate for about 15 minutes to allow this crumb coat to set. 
6. Colour the remaining buttercream if you wish- I went for pink, you can keep it classic white or do any colour you wish. Add your food colouring to the buttercream and beat until colour is well mixed in and at your desired intensity.
7. Frost  your cake with the remaining remaining buttercream. To ensure a smooth finish, apply roughly and then use a hot clean palette knife to smooth in long even strokes. To best achieve this, have a tall mug with boiling water in it and after each stroke, dip the knife into the water and clean with kitchen towel. 
8. Put back in the fridge to set for around 20 - 30 mins.

• To prepare the chocolate glaze, place the chopped chocolate and double cream in a heat-proof bowl set over a pot of simmering water. Stir occasionally until melted and smooth. 
• Remove from heat and whisk in powdered sugar, stirring until smooth. Add water 1 tablespoon at a time, whisking well after each addition, until the chocolate is of a good pouring consistency. Do not overwork the chocolate- the less you stir it, generally the shinier it will be.
• Let cool 10 to 15 minutes or until lukewarm.
• Pour glaze on the middle of the top of the cake, and in a circular motion spread the edges using a palette knife. 
• Chill until served!