Trust us when we say, these cakes did not last long in the presence of our staff. Moist, gooey, perfectly sweet; everything you could want in a cake and more. The fact that it pairs so wonderfully with our 2016 Meritage is, well, icing on the cake! Thanks to Chef David Sider at Redstone Winery for whipping up this delicious recipe for us to pair and share.
A beautiful cake and a beautiful bottle of fine wine…there may not be a better way to say HAPPY MOTHER’S DAY to the special Mom in your life. Whether you make it as a surprise or spend time baking together, we guarantee this combo would be a hit this weekend.
220g all-purpose flour, plus extra for dusting
300g granulated sugar
45g unsweetened cocoa powder
2g baking powder
3g baking soda
2 large eggs
115g vegetable oil
225g whole milk
220g heavy cream
45g whole milk
220g semisweet chocolate, chopped
45g unsalted butter, room temperature
12g powdered gelatin, unflavoured
60g cold water (for gelatin)
70g unsweetened cocoa powder
75g room temperature water (for cocoa powder)
200g granulated sugar
140g heavy cream
For the cake:
Preheat the oven to 350F. Butter and flour an 8 inch cake pan and set aside. Combine all wet ingredients, as well as all dry ingredients, and whisk the wet ingredients into the dry ingredients one third at a time. Pour into the cake pan and bake for 45-55 minutes, or until a cake tester comes out of the center clean. Let cool for 15 minutes before removing from the pan, and then cool completely.
For the filling:
Combine the milk and cream and bring to a simmer. Remove from the heat and add the chocolate. Whisk until combined. Once all the chocolate has melted whisk in the butter. Let cool completely.
For the glaze:
Combine the gelatin and cold water and mix until dissolved. Combine the cocoa powder and water and mix to form a paste. Combine the sugar and heavy cream and cook over medium heat until it reaches a simmer. Add the cocoa powder mixture and the gelatin mixture and cook until hot to the touch, approximately 5 minutes. Note – the glaze must be kept warm until ready to use so it is best made once you are ready to glaze the cake.
Cut the cake in half horizontally and fill the middle with the chocolate filling. You may also wish to shave a bit off of the top of the cake so the top is flat. Transfer the cake onto a wire rack over a baking sheet. In a quick, confident fashion, pour the warm glaze over the cake. It is important to pour the glaze relatively quickly and only at the top of the cake. Have confidence that the glaze will flow over the cake rather than trying to pour all around the sides etc. Let stand until the glaze is set (approx. 30 minutes) and serve.