-
1
1.
-
2
Heat the oven to 350F (175C/Gas 4).
-
3
Butter the cake pans, line each pan with a round of parchment paper, and brush again with butter.
-
4
Sprinkle the pans with flour, discarding the excess.
-
5
Sift flour with the cocoa, baking soda, and salt into a bowl.
-
6
2.
-
7
Cream the butter in an electric mixer, beat in the sugar, and continue beating until the mixture is light and fluffy, 3 to 5 minutes.
-
8
Add the eggs, one by one, and then the vanilla, and continue beating 1 to 2 minutes.
-
9
Sift a third of the flour over the butter mixture and fold them together, using a spoon.
-
10
Fold in a third of the wine.
-
11
Add the remaining flour and wine alternately in two batches.
-
12
3.
-
13
Spread batter in the prepared pans and bake in the oven until the cakes start to shrink from the sides of the pan, 30 to 35 minutes; a metal skewer inserted in the center should come out clean.
-
14
Let the cakes cool 10 minutes in the pans, then turn them out on a rack to cool completely.
-
15
4.
-
16
Meanwhile make the wine jelly: Melt the jelly with the wine over low heat, stirring gently until combined.
-
17
Let it cool.
-
18
5.
-
19
Shortly before serving, sandwich the cake with the cooled jelly.
-
20
Sprinkle the top with confectioners' sugar and transfer the cake to a plate to serve.
