Ingredients: 250 g butter, 250 g sugar, 1 sachet vanilla sugar, 4 eggs, 250 g flour, 1 sachet baking powder, 100 g chocolate shavings, 1/8 l red wine, 1 teaspoon cinnamon, 1 teaspoon cocoa, dark chocolate coating for decoration
Mix all the ingredients together and make the batter. Fill the batter into a greased springform pan with a wreath insert and bake in a preheated oven (180 degrees hot air) for about 45 to 60 minutes. Set the baking time a little shorter at first and test it with a stick. The red wine cake is ready when no more liquid batter sticks to the wooden stick. Let the cake cool down completely, then melt the couverture in a water bath and coat the red wine cake with the liquid chocolate. By the way, the cake can easily be prepared a day earlier - then it has even more aroma.
Our wine recommendation
A glass of red wine of course goes best with a piece of red wine cake - the ideal partner is the La Motte Cellarmaster Vintage Selection Shiraz Grenache 2017, which brings out nuances of cloves and cinnamon as well as cedar and orange peel that harmonise perfectly with the cake's aromatic play. Wonderfully suited is also the Delaire Graff The View Red Blend 2018, which adds another aromatic note to the red wine cake with its intense fruit notes and a hint of cinnamon. This also applies to the Governor's Selection Merlot 2018, which is an excellent accompaniment to red wine cake, especially thanks to its vanilla nuances and soft tannins.