There’s never been a better time to combine wine, chocolate, cake and a microwave. And if you’ve already drunk all the wine then you can use water. All made with cupboard basics and ready in 2 minutes.
This chocolate cake recipe is legendary in the Williams household. It was the first thing I learnt to bake, probably the only reason we owned a microwave and definitely one of the last things I want to eat on this earth. The chocolate cake is light as a feather and has been layered into chocolate birthday cakes, baked into a Bundt tin for Bible studies and poured into slabs and topped with swirls of tinned caramel for school fundraisers. It has been a cupcake and a lamington – and now it has red wine in it because #adulting.
This recipe is extracted from cookbook ‘Chocolate’ which you can purchase at HERE or at all major bookstores.
2-Minute Chocolate Shiraz Cakes
2020-03-25 17:03:02
Serves 6
Print
Prep Time
5 min
Cook Time
2 min
Total Time
7 min
Nutrition Facts
Serving Size
0g
Servings
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- CAKE
- 160 g (250 ml) cake flour
- 160 g (250 ml) muscovado sugar
- 30 g (80 ml) cocoa powder
- 20 ml (4 tsp) baking powder
- 5 ml (1 tsp) ground cinnamon
- pinch of salt
- 60 ml (¼ cup) vegetable oil or melted butter
- 2 large eggs, at room temperature
- 250 ml (1 cup) Shiraz (or any other red wine)
- 5 ml (1 tsp) vanilla extract or essence
- CHOCOLATE GLAZE
- 60 g good-quality dark chocolate, chopped
- 60 ml (¼ cup) cream
- 25 g (30 ml) golden syrup or honey
- 60 ml (¼ cup) Shiraz (or any other red wine or water)
Instructions
- Grease a 6-hole silicone muffin pan and set aside (you could also use a large silicone Bundt tin). Place all the cake ingredients into a large mixing bowl and whisk together until smooth. Pour the batter into the silicone muffin pan – don’t fill more than halfway, as the cake mix expands quite a bit.
- Pop the pan into the microwave and cook on high for 1 minute (10 minutes for a large cake) or until the mini cakes spring back when you touch them. Remove from the microwave and allow to cool slightly before unmoulding.
- While the cakes are cooling, make the glaze by placing all the ingredients in a small microwave-safe bowl and heat gently in the microwave for 4–5 minutes or until melted and glossy. Allow to cool. Drizzle the glaze over the mini cakes and serve immediately.
Notes
- TIP: If you’d prefer this cake without the alcohol, simply swop the wine for water.
The Kate Tin https://thekatetin.com/