Chocolate Merlot Cake
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
42
Spice
49
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
Flour (250 g/1/2 lb)3 cup
Cocoa (100 g/3 1/4 oz)1.25 tsps
Baking Soda1 tsp
Salt3 cup
Butter (175 g/6 oz)2
Eggs1 tsp
Vanilla3 tbsps
Red WineDirections:
1
Heat the oven to 350°F (175°C/Gas 4)
2
Butter the cake pans, line each pan with a round of parchment paper, and brush again with butter
3
Sprinkle the pans with flour, discarding the excess
4
Sift flour with the cocoa, baking soda, and salt into a bowl
5
Cream the butter in an electric mixer, beat in the sugar, and continue beating until the mixture is light and fluffy, 3 to 5 minutes
6
Add the eggs, one by one, and then the vanilla, and continue beating 1 to 2 minutes
7
Sift a third of the flour over the butter mixture and fold them together, using a spoon
8
Fold in a third of the wine
9
Add the remaining flour and wine alternately in two batches
10
Spread batter in the prepared pans and bake in the oven until the cakes start to shrink from the sides of the pan, 30 to 35 minutes; a metal skewer inserted in the center should come out clean
11
Let the cakes cool 10 minutes in the pans, then turn them out on a rack to cool completely
12
Meanwhile make the wine jelly: Melt the jelly with the wine over low heat, stirring gently until combined
13
Let it cool
14
Shortly before serving, sandwich the cake with the cooled jelly
15
Sprinkle the top with confectioners' sugar and transfer the cake to a plate to serve
16
Heat the oven to 350°F (175°C/Gas 4)
17
Butter the cake pans, line each pan with a round of parchment paper, and brush again with butter
18
Sprinkle the pans with flour, discarding the excess
19
Sift flour with the cocoa, baking soda, and salt into a bowl
20
Cream the butter in an electric mixer, beat in the sugar, and continue beating until the mixture is light and fluffy, 3 to 5 minutes
21
Add the eggs, one by one, and then the vanilla, and continue beating 1 to 2 minutes
22
Sift a third of the flour over the butter mixture and fold them together, using a spoon
23
Fold in a third of the wine
24
Add the remaining flour and wine alternately in two batches
25
Spread batter in the prepared pans and bake in the oven until the cakes start to shrink from the sides of the pan, 30 to 35 minutes; a metal skewer inserted in the center should come out clean
26
Let the cakes cool 10 minutes in the pans, then turn them out on a rack to cool completely
27
Meanwhile make the wine jelly: Melt the jelly with the wine over low heat, stirring gently until combined
28
Let it cool
29
Shortly before serving, sandwich the cake with the cooled jelly
30
Sprinkle the top with confectioners' sugar and transfer the cake to a plate to serve