This cake is decadence on a plate. Make no mistake, you can’t eat this everyday – it’s all about sugar, chocolate and wine (I think I heard your lips smack from here 😉 ). I’ve made this cake many times and it is a hit at dinner parties. The deep richness and density of the cake means that one little slice is perfectly satisfying. If we work hard, exercise hard and eat well then there’s no reason that we can’t have a little treat from time to time.
Serve with a couple of strawberries and a dollop of cream or with a raspberry sauce.
1 cup white rice flour
¾ cup almond meal
¼ cup soy flour
2 heaped tsp baking powder
1 cup cocoa powder
200g unsalted butter
2 cups brown sugar
400ml red wine*
Preheat oven to 180 degrees Celsius.
Prepare 26cm round springform cake tin by greasing and lining with greaseproof paper.
Sift together the flour, almond meal and baking powder into a medium bowl or container.
Place cocoa into a large bowl.
With a whisk, whisking continuously, slowly add wine to the cocoa until a watery chocolate paste is formed with no lumps.
In a large mixer bowl beat the butter until smooth and creamy. Gradually add sugar and beat well. Add the eggs one at a time, beating well between each egg.
While mixing, slowly pour the chocolate wine mix into the large bowl of ingredients. Reduce mixer speed and gradually add the sifted flour.
Pour into a prepared cake tin and bake at 180 degrees C for 90 minutes.
Alternative: pour mix into a muffin tray and make mini cakes to freeze for office treats or for short-notice events. Only bake the for 25-30 minutes if you do this, or until a skewer comes out clean.
* I like to use a high quality wine because it affects the flavor of the cake and because the remainder usually goes to the cook. 😉 A Shiraz or a Grenache really works well in this cake.