Easter recipe: Backsberg Plum Valley Merlot chocolate cake

Backsberg Family Wines presents a specially crafted recipe for the ultimate red wine chocolate cake, created by renowned food stylist and recipe developer Sam Linsell of Drizzle and Dip, for you to recreate at home this Easter.

The Backsberg Plum Valley Merlot is a true reflection of Backsberg's five generations of winemaking heritage, drawing from the estate's rich history where orchards of oranges, peaches and plums once flourished. Today, it remains a smooth, full-bodied red wine that embodies the connection between the estate’s past and its ongoing commitment to exceptional quality.

With a remarkable balance of fruit and oak, the Plum Valley Merlot presents enticing notes of plum, raspberry and chocolate. This makes it the perfect companion for Sam's rich red wine chocolate cake.

Recipe: Backsberg Plum Valley Merlot chocolate cake with fudgy chocolate frosting

Ingredients

For the cake

• 225g cake flour (1 ¾ cups)
• 418g white granulated sugar (2 cups)
• 65g good cocoa powder (¾ cup)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 250ml buttermilk, shaken (1 cup)
• 125ml vegetable oil (canola or sunflower) (½ cup)
• 2 large eggs at room temperature
• 1 tsp vanilla extract
• 1 cup Backsberg Plum Valley Merlot

For the chocolate frosting

• 200g dark chocolate with 70% cocoa solids
• 80g salted butter
• 1 tsp vanilla extract
• 1 Tbsp golden syrup or corn syrup
• 300g icing sugar

Method

Baking the cake

1. Preheat your oven to 180°C and line two 22-23 cm springform cake tins with baking paper (bottom and sides).
2. Sift the flour, cocoa powder, baking soda, baking powder, and salt into the bowl of a stand mixer fitted with a paddle attachment. Add the sugar and mix briefly to combine.
3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
4. With the mixer running on low speed, slowly add the wet ingredients to the dry ingredients. Mix until just combined.
5. Gradually pour in the Backsberg Merlot and mix briefly until incorporated. The batter will be quite runny.
6. Divide the batter evenly between the prepared pans and bake for 45-55 minutes, or until a knife inserted in the centre comes out clean. If the cake starts to brown too quickly, cover it loosely with foil after 20 minutes.
7. Allow the cakes to cool in the pans for about 30 minutes before transferring them to a wire rack to cool completely.

Making the chocolate frosting

1. 1. In a double boiler, melt the chocolate, butter, vanilla extract, and syrup together, stirring until smooth and well incorporated.
2. Add the icing sugar to a bowl and pour in the melted chocolate mixture. Fold together until fully combined.
3. Allow the frosting to cool and set before whisking it with an electric beater until fluffy. If needed, place it in the fridge to firm up. If it becomes too hard, gently warm it in the microwave for a few seconds.

Assembling the cake

1. Place one cake layer (dome side up) on a cake plate or stand.
2. Spread a generous layer of chocolate frosting over the top.
3. Add the second cake layer, also dome side up, and cover the entire cake with the remaining frosting.
4. Decorate with fresh blackberries or chocolate shavings for an elegant finish.

Storing your cake

This cake keeps well in a sealed container for up to a week. The flavours continue to develop over time, making it even more delicious after a day or two.

Pair the cake with a glass of Backsberg Plum Valley Merlot for the ultimate dessert experience.