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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
Serves 6
Print
Prep Time
5 min
Cook Time
2 min
Total Time
7 min
Prep Time
5 min
Cook Time
2 min
Total Time
7 min
Ingredients
  1. CAKE
  2. 160 g (250 ml) cake flour
  3. 160 g (250 ml) muscovado sugar
  4. 30 g (80 ml) cocoa powder
  5. 20 ml (4 tsp) baking powder
  6. 5 ml (1 tsp) ground cinnamon
  7. pinch of salt
  8. 60 ml (¼ cup) vegetable oil or melted butter
  9. 2 large eggs, at room temperature
  10. 250 ml (1 cup) Shiraz (or any other red wine)
  11. 5 ml (1 tsp) vanilla extract or essence
  12. CHOCOLATE GLAZE
  13. 60 g good-quality dark chocolate, chopped
  14. 60 ml (¼ cup) cream
  15. 25 g (30 ml) golden syrup or honey
  16. 60 ml (¼ cup) Shiraz (or any other red wine or water)
Instructions
  1. 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.
  2. 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.
  3. 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
  1. TIP: If you’d prefer this cake without the alcohol, simply swop the wine for water.
The Kate Tin https://thekatetin.com/