SHIRAZ SPIKED CHOCOLATE CAKE | INTERNATIONAL CHOCOLATE CAKE DAY

Who doesn’t love chocolate cake? And who doesn’t love Zip Line Shiraz? 

Exactly. 

I thought International Chocolate Cake Day would be an excellent opportunity to get my stand mixer out and have a go at tweaking one of my favourite, fail proof recipes from culinary queen Annabel Langbein, by swapping the coffee for Zip Line Shiraz. 

 

Thus, I introduce to you, Brockenchack’s Shiraz Spiked Chocolate Cake. 

 

Top tips

  • If you wouldn’t drink the wine, don’t bake or cook with it as the quality of the wine will impact your result 
  • I dusted with icing sugar, but you could obviously slather with ganache 
  • No, you won’t get drunk from this cake as the alcohol cooks out 

 

Ingredients 

3 cups self-raising flour 

2 cups sugar 

1 1/2 tsp vanilla extract 

3/4 cup good-quality cocoa 

2 tsp baking soda, sifted 

200 g butter, softened 

1 cup milk, buttermilk, or plain yogurt (I used oat milk, but Greek Yogurt works great) 

3 large eggs 

1 cup Zip Line Shiraz (+ 1 glass for the baker to enjoy while working their magic) 

Method 

STEP 1 | Preheat oven to 160°C fan bake. Grease a 30cm-diameter springform cake tin* and line the base with baking paper. 

STEP 2 | Place all ingredients in a large bowl, electric mixer or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated. 

STEP 3 | Pour into prepared tin and smooth top.  

Bake for 1 hour or until a skewer inserted into the center comes out clean. Allow to cool in the tin.  

 

*VARIATION 

To make chocolate cupcakes, follow as above but only bake for 15-20 minutes.  

 

Let me know how you go; I’d love to see your pictures and reviews. 

-Chloë, Marketing Coordinator, wine nerd and now recipe tester. 

 

Adapted from Annabel Langbein’sUltimate Chocolate Cake Recipe