Chocolate Merlot Cake

Celebrate International Merlot Day on the 7th of November by baking this moist Chocolate Merlot cake. Ladine Louw, our very own master-baker supplied us with this wonderful recipe!

Chocolate Merlot Cake

For the cake:

1 cup butter at room temperature

1 ½ cups castor sugar

2 large eggs

1 teaspoon vanilla essence

1/2 cup apple sauce

2 cups cake flour

¾ cup cacao

1 ½ teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

¾ cup Diemersdal Merlot

50 ml milk

Preheat the oven to 180°C. Prepare two round cake tins with baking paper and non-stick spray/ butter. Using a stand mixer with the flat beater attachment, cream the butter on low speed. Add in the sugar and continue beating until the mixture is light and fluffy, for about 3 to 5 minutes. Add the eggs, one at a time, and then add in the vanilla and apple sauce and continue beating for another 1 to 2 minutes.

In a separate mixing bowl, sift together the flour, cocoa, baking soda, baking powder, salt and cinnamon. Unplug your stand mixer and remove the bowl from the mixer. Use a rubber spoon to fold half of the flour mixture into the butter mixture followed by half of the Merlot. Continue by folding in the rest of the flour mixture and wine. Now add the milk to get a smooth batter.

Pour the cake batter evenly into the 2 prepared tins and bake for about 40 minutes or until a testing skewer comes out clean. Allow the cake to cool in the pans for about 20 minutes before taking them out.

For the icing:

1 cup butter at room temperature

1 cup cocoa

2 teaspoons vanilla

5 cups icing sugar

½ cup Diemersdal Merlot

While your cakes are cooling, start with the icing.

Using your stand mixer fitted with the flat beater attachment, cream together the butter, cocoa and vanilla at medium speed for a few minutes. Add in the icing sugar one cup at a time and pour in a little Diemersdal Merlot. Mix together until smooth. Repeat until you have a consistency you are happy with. Feel free to add a touch more wine if you need to.

Once the cakes  have cooled completely, level each cake and ice, stacking the cakes and putting icing in between each layer. There should be enough frosting to completely cover the cake.

Serve with fresh berries and enjoy!

Recipe adapted from: Hip Foodie Mom