CHOCOLATE MERLOT CAKE
In winter Kay Simon sandwiches this cake with wine jelly, in summer substituting a simple purée of fresh raspberries. **Wine for Cooking and to Drink** Merlot is important in the Yakima Valley, and perfect for this cake.
Provided by Anne Willan
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- 1. Heat the oven to 350°F (175°C/Gas 4). Butter the cake pans, line each pan with a round of parchment paper, and brush again with butter. Sprinkle the pans with flour, discarding the excess. Sift flour with the cocoa, baking soda, and salt into a bowl.
- 2. Cream the butter in an electric mixer, beat in the sugar, and continue beating until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs, one by one, and then the vanilla, and continue beating 1 to 2 minutes. Sift a third of the flour over the butter mixture and fold them together, using a spoon. Fold in a third of the wine. Add the remaining flour and wine alternately in two batches.
- 3. Spread batter in the prepared pans and bake in the oven until the cakes start to shrink from the sides of the pan, 30 to 35 minutes; a metal skewer inserted in the center should come out clean. Let the cakes cool 10 minutes in the pans, then turn them out on a rack to cool completely.
- 4. Meanwhile make the wine jelly: Melt the jelly with the wine over low heat, stirring gently until combined. Let it cool.
- 5. Shortly before serving, sandwich the cake with the cooled jelly. Sprinkle the top with confectioners' sugar and transfer the cake to a plate to serve.
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