Based on a German recipe, this yummy cake calls for some good quality cooking chocolate. The cake is not as “loaded” as a normal chocolate cake but very yummy and the lavender compliments the mulled wine surprisingly well.
Make 12-16 servingsMulled wine:
- 125ml/4 oz (1/2 cup) red wine*
- 2 tbsp lemon juice
- grated zest of 1/2 lemon
- 1-2 cinnamon sticks
- 3 cloves
- 2 tsp sugar
- 150g / 5oz dark/cooking chocolate
- 300g / 10oz soft margarine or butter
- 300g / 10 oz sugar
- 6 medium eggs
- 300g / 10oz (3 cups) plain flour
- 3 level tsp baking powder
- 150g / 5oz icing sugar
- 40ml water
- 1 tbsp lavender
- 1-2 tsp lemon juice optional
- To make the mulled wine:- Pour the red wine in a saucepan, add the lemon juice and grated lemon zest, cinnamon sticks, cloves and sugar, and bring to the boil. Then leave to cool down and strain through a sieve.
- To make lavender icing:- From the above step, return the strained ingredients including used cinnamon and lemon zest to the saucepan, add 50ml water and 1 tbsp lavender. Turn on low heat, stir lightly to incorporate the ingredients and left over wine in the saucepan. Turn off heat when the liquid is just about boiling. Put the lid on, let it sit for 5-10 minutes. Add lemon juice if desired.
- Strain this liquid into a little bowl, pour in 1 cup icing sugar and 1 tbsp lemon juice. Stir and it’s ready for use.
To make the cake
- Pre-heat the oven to 170ºC. Grease tray.
- To make the batter, grate the chocolate roughly. Stir in softened margarine or butter in a blender (if available). Stir until well mixed. Add the sugar little by little, stirring continuously until thoroughly incorporated.
- Separate egg yolks from whites. In a clean bowl, beat the egg white till stiff peaks form.
- Add one egg yolk at a time to the batter, mix well until all egg yolks are incorporated.
- Pour the strained mulled wine into the batter.
- Mix the flour and baking powder in a large bowl, sift the flour into the batter. Bit by bit, mix after each addition.
- Stir in grated chocolate into batter.
- Pour half the egg white into the batter. Mix lightly and quickly. With the remaining egg white, fold and mix lightly into the batter until well mixed.
- Pour in cake tray, bake for about 45 minutes.
- Take the cake out of the tray with care after it is slightly cooled
- Cut into desirable serving size and drizzle on lavender icing#. Ready to serve.
*We TOTALLY LOVE this Red Wine for making this cake - JEN PFEIFFER THE DIAMOND RUTHERGLEN MUSCAT. Naked Wine tells us more about this incredible Muscat.
- Each wine in Jen's Diamond range are her most prized and precious creations. The cap of this stunning Muscat is practically popping with all the silky sweet flavour packed inside.
- Seductive and indulgent, this is the perfect drop to decorate any occasion or share with someone special. Aromas of turkish delight and rose petals will draw you in and keep you reaching for just one more sip!
- Jen's passion is fortified wine, which is no surprise as she's lived and breathed the world renowned Rutherglen region all her life. 93% of Angels have loved this wine and would buy it again, so why not take a walk on the sweeter side of life?
*Chocolate we recommend to use can be purchased from Harris Farm (aff link)