Got some Pinot Noir in the cupboard? Why not try this delish recipe!
"My weekend project was making this cake. It was so tall I didn't have a container tall enough to put it in!"
"Next time you have some leftover Pinot Noir maybe give it try? (I know, who has left over wine?) I also think you could make it in a larger tin and have just the one layer. Everyone I gave a piece to gave it the thumbs up. I found the recipe in a Dish Magazine. Surprisingly easy!"
- Ali Leonard
- 3 cups plain flour
- 1½ cups good-quality cocoa powder
- 2½ cups caster sugar
- 1 tablespoon baking soda
- 1 teaspoon salt
- 150 grams dark chocolate, finely chopped
- 1 cup pinot noir
- 2 cups cooled black coffee
- 2 tablespoons red or white wine vinegar
- ⅔ cup extra virgin olive oil
- 300 grams dark chocolate, roughly chopped
- 250 grams butter
- 1 tablespoon extra virgin olive oil
- Preheat the oven to 170°C.
- Sift the flour, cocoa, sugar, baking soda and salt into a large bowl. Add the chocolate and use a large fork to whisk to combine.
- Make a well in the centre of the dry ingredients and pour in the pinot noir, coffee, vinegar and olive oil. Whisk to combine into a wet batter.
- Divide the batter (it's a very wet batter) evenly between the tins and bake for 40-50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Leave to cool in the tins.
- Place the chopped chocolate and butter in a heatproof bowl over a pot of simmering water – don’t let the bowl touch the water.
- Stir until melted and combined. Remove from the heat and stir in the olive oil.
- Place the bowl in the refrigerator and cool, stirring occasionally, for 15-20 minutes, or until the icing is thick enough to spread onto the cooled cake.
- TO ASSEMBLE:
Top one of the cakes with 3-4 heaped tablespoons of icing and gently spread out to just meet the edges. Place the second cake on top and dollop the remaining icing on before spreading and with what ever you fancy.