Dark chocolate cake with red wine
This rich chocolate cake is moist and heavy!
Equipment
- 1 Large bowl
- 1 Hand mixer Or a proper mixer
- 1 Spatula
- 1 cake pan
Ingredients
Chocolate cake
- 360 ml All-purpose flour
- 360 ml White granulated sugar
- 9 tbsp Dark cocoa powder
- 1,5 tsp Baking soda (Natron på dansk)
- 0,75 tsp Salt
- 1 tsp vanilla sugar
- 3 whole Eggs
- 180 ml Buttermilk (Kærnemælk)
- 180 ml Vegetable oil I use olive oil
- 180 ml Red wine Choose a sweeter wine, like a Zinfandel
Chocolate ganache
- 200 ml coconut milk or double and only use half for the cake
- 250 g 70% dark chocolate
- 1-2 tsp Vanilla sugar (optional)
Instructions
Cake
- Start the oven at 150 degrees celsius with the air fan
- Grease the cake pan with butter or olive oil so the cake doesn't stick
- Add all dry ingredients to a large bowl and mix thoroughly
- Add eggs, buttermilk and vegetable oil and mix until a smooth consistency. Don't overmix.
- Add the red wine and mix until a smooth consistency
- Transfer into the cake pan
- Bake for about 30-35 minutes. Let the cake cool off, before adding a ganache
Chocolate ganache
- Heat up the coconut milk at medium-high temperature. Only bring to a simmer, not a boil.
- Meanwhile, chop the chocolate and add to a bowl
- Pour the hot coconut milk into the bowl. Cover with a lid or plate. Let it rest for 5 minutes
- Whisk for 2 minutes, until it has a smooth consistency. Taste and if you want, add vanilla sugar and whisk some more.
- Let the ganache cool off, before adding on top of the cooled off cake.
- Enjoy!