Rich red wine chocolate cake

Some occasions call for a more sophisticated kind of sweetness, complex flavours rather than pure sugariness. If you're after something memorable, this rich red wine chocolate cake is an elegant, refined confection.
rich red wine chocolate cake



1.Preheat oven to 160°C/325°F. Grease 22cm (9-inch) baba cake pan well.
2.Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl; stir in sifted flours and cocoa, and the water, wine and chocolate.
3.Spread mixture into pan; bake about 50 minutes. Stand cake in pan 5 minutes before turning onto a wire rack to cool.
4.Meanwhile, make red wine muscatel syrup. Stir sugar, wine and the water in a small saucepan over medium heat, without boiling, until sugar dissolves. Cut muscatels into 12 small bunches, add to syrup; bring to the per serving boil. Boil, uncovered, about 15 minutes or until syrup is reduced by one-third and is thickened slightly. Cool.
5.Top cake with muscatels, drizzle with syrup. Accompany cake with any remaining syrup, and whipped cream, if you like.

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