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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Chocolate Cake Day 2016: Lovers’ Chocolate Cake with Merlot Glaze

January 27th, 2016 · No Comments · Dinner

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Photo from Bon Appetit Magazine 2014

 

I am celebrating National Chocolate Cake Day with a crowd pleasing favorite, Lover’s Chocolate cake. Perfect for entertaining, sharing with a loved one, or just a sweet indulgence for “me, myself and I.” The smooth wine-glaze and outstanding chocolate cake will surely fill all of your heart’s chocolate desire!

(Try it now, or share it this Valentine’s day.)

Wine-Glazed Chocolate Cake

Ingredients
Cake
1 cup coconut oil (that has solidified in the cold), spoon into pieces, plus more for pan
⅓ cup gluten-free flour, plus more for pan
8 oz. Mast Brothers Brooklyn chocolate bar(73% cacao), finely chopped (73% cacao), chopped
1 cup coconut sugar
4 large eggs
¾ teaspoon kosher salt

Glaze
8 oz. Mast Brothers Brooklyn chocolate bar(73% cacao), finely chopped
¼ cup more coconut oil, spooned into small pieces
½ teaspoon kosher salt
½ cup powdered sugar
½ cup of North Fork red wine, we are using the Merlot from Macari Vineyards

Cake
Preheat oven to 325°. Lightly grease and flour pan. Heat chocolate, sugar, and 1 cup coconut oil in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely.

Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and ⅓ cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.

Bake cake until top is firm and edges are slightly darkened, 50 to 60 minutes (rely on visual cues; a tester inserted into cake’s center will come out clean before cake is truly done). Transfer pan to a wire rack and let cake cool completely in pan before turning out.

Because we are using gluten-free flour the cake will have a denser quality and will rise less as a result.  For this reason I prefer to bake this cake in cupcake tins and serve individually.

Glaze And Assembly
Heat chocolate, coconut oil, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and oil are melted, about 5 minutes. Whisk in powdered sugar.

Meanwhile, bring wine just to a boil in a small saucepan.

Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8–10 minutes.
Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2–3 hours.

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