CHEF Mynhardt loves everything about this cake, and it’s easy to see why. “The dark red wine flavours marry really well with the chocolate and savoury tastes of the sea salt, gorgonzola cheese and fruit. For a very special taste sensation serve with Cathedral Cellar Pinotage,” he says. Plus, it’s a super easy recipe.
PINOTAGE CHOCOLATE CAKE WITH DARK CHOCOLATE GANACHE AND SEA SALT
Serves: 12 slices
Prep time: 15 minutes
Cooking time: 40-50 minutes
Oven temperature: 170 degrees Celsius
Ingredients
- 250ml butter
- 250ml light brown sugar
- 250ml castor sugar
- 2 extra large eggs
- 10ml vanilla essence
- 3/4 cup cocoa powder
- 5ml baking soda
- 5ml salt
- 375ml cake flour
- 325 ml Cathedral Cellar Pinotage
Chocolate Ganache
- 250g dark chocolate
- 65ml butter
- 100ml cream
- Sea Salt or Maldon Salt
- Gorgonzola Cheese
- Dried or fresh figs, fresh grapes, pomegranates and seasonal berries
Method
- Preheat oven to 180 degrees Celsius. Coat a bundt pan with baking spray and set aside.
- Mix butter, brown sugar, and granulated sugar for 2 minutes on medium speed until fluffy (I find a bowl of a stand mixer fitted with a paddle attachment works best).
- Add eggs, vanilla, cocoa powder, baking soda, and salt. Mix for 1 minute, or until combined and smooth, scraping sides of bowl as necessary
- Turn mixer to low and add flour and red wine in alternating additions beginning and ending with flour. Mix until just combined.
- Pour batter into prepared pan and bake for 40-45 minutes.
- Allow cake to cool in pan for 30 minutes, and then invert pan onto a cake or serving plate.
- For the ganache, place chopped chocolate, butter, and cream in a medium microwave-safe bowl. Microwave on high power for 30 seconds. Stir and repeat until chocolate is melted and smooth.
- Spoon ganache on top of cake and allow it to drip down sides. Sprinkle with sea salt flakes and garnish with fruit and cheese.
