Pinot Noir Chocolate Cake With Blackberries Recipe

Name: Pinot Noir Chocolate Cake With Blackberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 100 grams butter, softened; 150 grams soft brown sugar; 2 organic eggs; 1 teaspoon vanilla extract; 150 grams plain flour; 70 grams Dutch-processed cocoa powder; 2 teaspoons baking powder; 3/4 cup pinot noir; 100 grams 70% dark chocolate buttons; 180 grams frozen blackberries; 3 tablespoons good quality store-bought berry jam (ideally blackberry) for in between the layers; 2 tablespoons cocoa nibs (for topping); 1 generous pinch sea salt; For the Ganache; 100 milliliters cream; 100 grams 70% dark chocolate buttons

Servings: persons

For the cake
100 grams butter, softened
150 grams soft brown sugar
2 organic eggs
1 teaspoon vanilla extract
150 grams plain flour
70 grams Dutch-processed cocoa powder
2 teaspoons baking powder
3/4 cup pinot noir
100 grams 70% dark chocolate buttons
180 grams frozen blackberries
3 tablespoons good quality store-bought berry jam (ideally blackberry) for in between the layers
2 tablespoons cocoa nibs (for topping)
1 generous pinch sea salt
For the Ganache
100 milliliters cream
100 grams 70% dark chocolate buttons

1
["Preheat the oven to 180C fan bake. Line 2 x 22cm cake tins with baking paper.", "In the bowl of an electric mixer, cream butter and sugar until pale, light and fluffy. Beat in eggs, one at a time, along with the vanilla. Sift in flour, cocoa powder and baking powder. Mix until just combined. Add wine and chocolate chips. Stop your mixer when all of the ingredients are combined but do not over-mix.", "Evenly divide the batter between the two tins. Dot half your blackberries into each tin, making sure to push them right into the batter.
2
Bake for approximately 30 minutes or until springy to the touch and a skewer inserted in the centre comes out clean.
3
Allow the cakes to cool for around 10 minutes before turning out onto a cooling rack.", "Meanwhile, make the ganache. Heat the cream in a saucepan until small bubbles start to appear on the surface. Take off the heat and drop in the chocolate. Stir until it is melted; the ganache should be thick, smooth 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 directly on top. With a tablespoon, spread the ganache neatly onto the top of the cake.
4
Sprinkle with cocoa nibs and sea salt and serve immediately with whipped cream.", "Store in a cool, dry place in an airtight container for up to 3 days."]

952

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the cake, 100 grams butter, softened, 150 grams soft brown sugar, 2 organic eggs, and more.

Yes, Pinot Noir Chocolate Cake With Blackberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pinot Noir Chocolate Cake With Blackberries

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