Pinotage Chocolate Cake with Dark Chocolate Ganache and Sea Salt
– Cathedral Cellar Pinotage
I love everything about this cake! The dark red wine flavours marry really well with the chocolate and savoury tastes of the sea salt, gorgonzola cheese and fruit. For a very special taste sensation serve with Cathedral Cellar Pinotage
Pinotage Chocolate Cake with Dark Chocolate Ganache and Sea Salt
– Cathedral Cellar Pinotage
I love everything about this cake! The dark red wine flavours marry really well with the chocolate and savoury tastes of the sea salt, gorgonzola cheese and fruit. For a very special taste sensation serve with Cathedral Cellar Pinotage
Pinotage Chocolate Cake with Dark Chocolate Ganache and Sea Salt
Serves: 12 Slices
Prep Time: 15 minutes
Cooking Time: 40-50 minutes
Oven Temperature: 170 degrees Celsius
Pinotage Chocolate Cake with Dark Chocolate Ganache and Sea Salt
Serves: 12 Slices
Prep Time: 15 minutes
Cooking Time: 40-50 minutes
Oven Temperature: 170 degrees Celsius
INGREDIENTS :
- 250 ml of butter
- 250 ml of light brown sugar
- 250 ml of castor sugar
- 2 extra large eggs
- 10 ml vanilla essence
- 3/4 cup cocoa powder
- 5ml of baking soda
- 5ml of salt
- 375 ml of cake flour
- 325 ml of Cathedral Cellar Pinotage
- Chocolate Ganache
- 250 g of dark chocolate
- 65 ml of butter
- 100 ml of cream
- Sea Salt or Maldon Salt
- Gorgonzola Cheese
- Dried or fresh figs, fresh grapes, pomegranates and seasonal berries
METHOD:
- Preheat oven to 180 degrees Celsius. Coat a bundt pan with baking spray and set aside. Mix butter, brown sugar, and granulated sugar for 2 minutes on medium speed until fluffy (I find a bowl of a stand mixer fitted with a paddle attachment works best).
- Add eggs, vanilla, cocoa powder, baking soda, and salt. Mix for 1 minute, or until combined and smooth, scraping sides of bowl as necessary
- Turn mixer to low and add flour and red wine in alternating additions beginning and ending with flour. Mix until just combined.
- Pour batter into prepared pan and bake for 40-45 minutes.
- Allow cake to cool in pan for 30 minutes, and then invert pan onto a cake or serving plate.
- For the ganache, place chopped chocolate, butter, and cream in a medium microwave safe bowl. Microwave on high power for 30 seconds. Stir and repeat until chocolate is melted and smooth.
- Spoon ganache on top of cake and allow it to drip down sides. Sprinkle with sea salt flakes and garnish with fruit and cheese
INGREDIENTS :
- 250 ml of butter
- 250 ml of light brown sugar
- 250 ml of castor sugar
- 2 extra large eggs
- 10 ml vanilla essence
- 3/4 cup cocoa powder
- 5ml of baking soda
- 5ml of salt
- 375 ml of cake flour
- 325 ml of Cathedral Cellar Pinotage
- Chocolate Ganache
- 250 g of dark chocolate
- 65 ml of butter
- 100 ml of cream
- Sea Salt or Maldon Salt
- Gorgonzola Cheese
- Dried or fresh figs, fresh grapes, pomegranates and seasonal berries
METHOD:
- Preheat oven to 180 degrees Celsius. Coat a bundt pan with baking spray and set aside. Mix butter, brown sugar, and granulated sugar for 2 minutes on medium speed until fluffy (I find a bowl of a stand mixer fitted with a paddle attachment works best).
- Add eggs, vanilla, cocoa powder, baking soda, and salt. Mix for 1 minute, or until combined and smooth, scraping sides of bowl as necessary
- Turn mixer to low and add flour and red wine in alternating additions beginning and ending with flour. Mix until just combined.
- Pour batter into prepared pan and bake for 40-45 minutes.
- Allow cake to cool in pan for 30 minutes, and then invert pan onto a cake or serving plate.
- For the ganache, place chopped chocolate, butter, and cream in a medium microwave safe bowl. Microwave on high power for 30 seconds. Stir and repeat until chocolate is melted and smooth.
- Spoon ganache on top of cake and allow it to drip down sides. Sprinkle with sea salt flakes and garnish with fruit and cheese