Rich Dark Chocolate Cake With Red Wine Chocolate Frosting

Name: Rich Dark Chocolate Cake With Red Wine Chocolate Frosting
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 cake
Ingredients: 240 g flour; 300 g sugar; 85 g unsweetened cocoa powder; 2 teaspoons bicarbonate of soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 tablespoons instant coffee granules; 2 eggs; 240 ml cold water; 240 ml milk; 120 ml sunflower oil; 150 g unsalted butter, softened; 100 g icing sugar; 35 g unsweetened cocoa powder; 200 g cream cheese; 5 tablespoons red wine

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Recipe by Snowbunny Andorra

I was looking for a light, rich chocolate cake that wasn't too sweet and was easy to make. I couldn't find one, so I took a couple of different recipes and doctored them to make this. It came out just as I wanted; light and fluffy without being too sweet. The red wine frosting makes it for grown ups only (at least that's what you can tell any kids that are after some!). If you prefer a more traditional sweetness, simply add more sugar - I'd suggest increasing by a third (ie to 400g). The frosting should be enough to put a layer between the two cakes and some on top. You may also like to slice each cake in two to add two more layers of frosting if you're feeling decadent - just increase the quantities.

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READY IN: 40mins

YIELD: 1 cake

UNITS: US

INGREDIENTS

Nutrition

For the cake
240

g flour
300

g sugar
85

g unsweetened cocoa powder
2

teaspoons bicarbonate of soda
1

teaspoon baking powder
¹⁄₂

teaspoon salt
2

tablespoons instant coffee granules
2

eggs
240

ml cold water
240

ml milk
120

ml sunflower oil
For the frosting
150

g unsalted butter, softened
100

g icing sugar
35

g unsweetened cocoa powder
200

g cream cheese
5

tablespoons red wine

DIRECTIONS

Pre-heat the oven to 180°C Line two cake tins with parchment paper and grease.
In a large bowl, mix together the flour, sugar, cocoa powder, bicarbonate of soda, baking powder, salt and coffee granules (ie all the dry ingredients).
Make a well in the middle and add all the liquid ingredients.
Use a whisk to mix together until completely blended. Don't be alarmed at how runny it is - it's much thinner than a normal cake mix!
Pour into the two prepared tins and place in the oven for 30-40 minutes, until cooked through - the longer you leave them, the drier they will be. I found 30 minutes to be fine for a light, moist cake, but it will depend on your oven. Use a skewer inserted into the middle to make sure the cake is cooked through. If it comes out clean, you should be fine.
Turn the cooked cakes out onto a cooling rack and place to one side.
While they cool, make the frosting: Put the butter, icing sugar and cocoa powder in a bowl and cream together until light and fluffy. Add the cream cheese and mix well. Then, add the red wine a little at a time until it gets a little runnier. Give it a taste; you want to just be able to taste the wine without it being overpowering. Place in the fridge for a few minutes to let it stiffen up slightly.
When the cake has cooled, spread the frosting on the top of one layer and place the other on top.

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