Little in this world screams romance quite like a rich, moist chocolate cake infused with a drop of crimson merlot wine. Add a little wickedness to your Valentine’s Day, and treat yourself and your special someone to this opulent dessert.
Chocolate merlot cake
Not only are red wine and chocolate both considered to be aphrodisiacs, but they also make a stellar taste combination. Find out just how well they work together by adding this rich chocolate merlot cake to this year’s Valentine’s Day menu.
- 125 grams butter (unsalted)
- 3/4 cup cocoa powder (unsweetened)
- 1/2 cup merlot
- 1/4 cup sour morello cherry juice
- 1 cup flour
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla sugar
- Pinch of salt
- 2 medium eggs
- Icing sugar and raspberries for garnish
Want to balance naughty and nice? Try these healthier Valentine’s Day dessert options >>
- Preheat the oven to 175 degrees C, and prepare a cake tin by either lining it with parchment or baking paper or by rubbing it with butter.
- In a medium pan, heat the butter on medium-low heat until it melts and turns golden (about 10 minutes).
- Add the merlot, cherry juice, sugar and cocoa powder, and whisk the mixture until it’s well combined.
- Take the pan off the heat, and allow the mixture to cool to room temperature, whisking continuously.
- Add the eggs, sour cream and vanilla sugar, and whisk until everything is well incorporated.
- In a large bowl, mix the flour, baking powder and salt, then slowly pour and fold in the wet mixture. Stir the batter until it is well combined.
- Pour the mixture into your prepared cake tin, and bake for 30 to 35 minutes or until you can insert a skewer into the centre of the cake and pull it out clean.
- Allow the cake to cool completely on a cooling rack before sprinkling it with icing sugar. For a special Valentine’s Day touch, arrange raspberries in the shape of a heart on top of the cake.