Chocolate cinnamon cake with cherry and red wine syrup

  • 1 hr 30 mins cooking
  • Serves 8
  • Print


Chocolate cinnamon cake with cherry and red wine syrup
  • 125 gram (4 ounces) butter, softened
  • 1 cup (220g) firmly packed light brown sugar
  • 3 eggs
  • 100 gram (3 ounces) dark (semi-sweet) chocolate, chopped coarsely
  • 1/2 cup (75g) plain (all-purpose) flour
  • 1/4 cup (35g) self-raising flour
  • 1/4 cup (25g) cocoa powder
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 cup (60g) ground almonds
  • 1/3 cup (80g) sour cream
Cherry and red wine syrup
  • 415 gram (13 ounces) canned seedless black cherries in syrup
  • 1/2 cup (125ml) dry red wine
  • 1/4 cup (55g) caster (superfine) sugar
  • cinnamon stick


Chocolate cinnamon cake with cherry and red wine syrup
  • 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.

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