Pinot Noir Chocolate Cake
- 100 grams of butter, softened
- 150 grams soft brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 150 grams plain flour
- 70 grams Dutch-processed cocoa powder
- 2 tsps baking powder
- 3/4 cup Pinot Noir
- 100 grams 70% dark chocolate, chopped
- 180 grams frozen blackberries
- 3 tbsps blackberry jam (high quality)
- 2 tbsps cocoa nibs
- 1 pinch sea salt
- 100 millilitres cream
- 100 grams 70% dark chocolate, chopped
Preheat oven to 350 degrees fahrenheit. Line two 22cm cake tins with parchment paper.
In a bowl of an electric mixer, cream together butter and sugar until pale and fluffy. Beat in eggs, one at a time, along with vanilla. Sift in flour, cocoa powder and bakign powder. Mix until just combined. Add wine and chocolate until just combined.
Evenly divide the cake batter between the two tins. Place half your blackberries into each tin, making sure to push them into the batter. Bake for approximately 30 minutes or until a skewer inserted in the centre comes out clean. Allow the cakes to cool for 10 minutes before cooling fully on a cooling rack.
Meanwhile, heat the cream in a small saucepan until simmering. Take off the heat and drop in chopped chocolate. Stir until it is melted; the ganache should be thick and glossy. Chill the ganache for 20 minutes to allow it to set a little.
Once the cake is completely cool, spread some jam onto one layer and place the other layer directly on top. With a tablespoon, spread the ganache neatly onto the top of the cake. Sprinkle with cocoa nibs and sea salt and serve immediately.
