Baking

Chocolate cinnamon cake with cherry and red wine syrup

CHOCOLATE CINNAMON CAKE WITH CHERRY AND RED WINE SYRUP
8
1H 30M

Ingredients

Cherry and red wine syrup

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a 21cm (8-inch) baba pan with some butter.
2.Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl.
3.Melt chocolate in a small heatproof bowl over a small saucepan of simmering water; cool slightly.
4.Stir sifted flours, cocoa and cinnamon, ground almonds, sour cream and chocolate into egg mixture. Spoon mixture into pan.
5.Bake cake 50 minutes. Stand in pan 5 minutes before turning onto a wire rack over a tray.
6.To make cherry and red wine syrup; strain syrup from cherries into a small saucepan; reserve cherries. Add wine, sugar and cinnamon to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; reduce heat, simmer, uncovered, without stirring, 10 minutes or until syrup has thickened slightly. Remove cinnamon stick; stir in reserved cherries.
7.Pour hot syrup over hot cake. Serve cake warm or cold with cream or ice-cream.

This cake will keep in an airtight container at room temperature for 2 days, in the fridge for 1 week, or in the freezer for 2 months.

Note

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