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 this Pinotage chocolate cake with dark chocolate ganache and sea salt with Cathedral Cellar Pinotage.
Recipe: Pinotage chocolate cake with dark chocolate ganache and sea salt
Prep time: 15 minutes
Cooking time: 40-50 minutes
Oven temperature: 170 degrees Celsius
Serves: 12 slices
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 combine 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.