Recipe for Red Wine and Olive Oil Cake with a chocolate ganache glaze
125g (1 stick) butter
180ml (3/4 cup) red wine – Merlot
80ml (1/3 cup) extra virgin olive oil
220g (1 cup) castor sugar
110g (1/2 cup) brown sugar
10ml (2 tsp) vanilla extract
250ml (1 cup) sour cream
300g (2 cups) cake wheat flour
75g (1/2 cup) cocoa powder
1 1/4 teaspoon baking powder
1/2 teaspoon fine salt
Chocolate ganache glaze:
150g dark chocolate (70%)
80ml (1/3 cup) full cream milk
30ml (2 tablespoons) extra virgin olive oil
110g (1/2 cup) castor sugar
50g (1/2 cup) toasted hazelnuts, roughly chopped
Preheat the oven to 180º C. Grease a 2-litre bundt pan.
In a saucepan, heat the butter and red wine together, just until the butter is melted. Set aside to cool.
Place the olive oil, castor sugar, brown sugar and eggs in the bowl of an electric mixer. Beat until well combined, about 2-3 minutes. Add the vanilla and sour cream and mix to combine. Pour the cooled wine in and whisk slowly to incorporate. The mixture will look curdled at this point but will correct once the dry ingredients are added.
Sift together the flour, cocoa, baking powder and salt. Add the dry ingredients to the wet and beat on low speed just until the flour is incorporated. Scrape the batter into the tin and tap lightly to remove air pockets. Bake for 60-70 minutes. Check for doneness with a skewer after 1 hour, extending the baking time by 10 minutes if necessary. Cool in the tin for at least 30 minutes before turning out. Cool cake completely on a wire rack before glazing.
For the ganache, place the chocolate, milk and olive oil in a heatproof bowl set over a pan of simmering water. Stir gently until melted and smooth. Drizzle over the bundt, encouraging drips down the side.
To make the praline, heat the sugar in a saucepan over medium-high heat until completely melted. Arrange the hazelnuts on a greased baking sheet and pour the hot caramel over. Allow to cool before crushing into splinters. Scatter the praline over the warm chocolate drizzle.
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