2-Minute Chocolate Shiraz Cakes

2-Minute Chocolate Shiraz Cakes

by | Apr 1, 2020 | 0 comments

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
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
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.
Does this look wrong?
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.
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Rosé Champagne Chiffon Cake

Rosé Champagne Chiffon Cake

by | Nov 28, 2016 | 2 comments

Champagne, bubbly, sparkling wine, whatever you call it, it’s the perfect companion for cake. Just like cake, it’s usually our choice for any sort of celebration – birthdays, weddings, promotions, if we’re celebrating there is always a cake and there is always bubbly (well in my case, anyway!). My favourite quote of all time, is Julia Child’s ‘A party without cake is just a meeting’ and I’d go so far as to also say ‘A party without bubbly is just a meeting’ too! So I’m not sure why it took me this long to put the two together and make a champagne cake – but it was worth the wait, I promise because this right here will change your life. The buttercream? Thinking about it makes me weak at the knees!

This is the perfect cake to celebrate, well, anything you’d drink bubbly at! New Year’s Eve, Kitchen Teas, Birthdays, Anniversaries, Fridays or any day that ends in ‘ay’! 😉

Rosé Champagne Chiffon Cake

Recipe originally created for Food and Home Entertaining Magazine

Serves 10-12

 

12 eggs (separated)

300g Natura Sugars Golden Caster Sugar

180g cake flour

2 tsp vanilla extract

 

FRENCH BUTTERCREAM

100g Natura Sugars Golden Caster Sugar

400ml rosé bubbly or sparkling wine (optional)

6 eggs

500g unsalted butter, softened (not salted butter!)

Pink food colouring

Raspberry or peach jam, for spreading

 

Preheat the oven to 180°C. Grease and line two large 20 x 30cm baking sheets with baking paper. In a large, clean bowl whisk the egg whites until thick and stiff, then slowly whisk in 1/2 cup of caster sugar. In another bowl, whisk the egg yolks and the remaining sugar until the mixture is very thick and pale (about 10 minutes). Fold in the vanilla and sifted flour. Lightly whisk 1/3 of the whipped egg whites into the egg yolk mix to lighten it, then fold the remaining egg whites in, taking care to knock as little air out as possible. Pour the cake batter into the lined baking sheets and bake in the preheated oven for 20 minutes or until springy to the touch. Allow to cool completely. For the frosting, place the sugar and champagne in a saucepan and simmer gently until reduced by half and set aside to cool completely. Cream the butter until very light and fluffy and set aside. Whisk the eggs and syrup together over a pot of gently simmering water with an electric hand mixer until tripled in size and hot to the touch (it should read 60 degrees celsius on a sugar thermometer) then remove from the heat and continue to beat until room temperature and cooled. Fold the egg mixture into the whipped butter, adding a few drops of pink colouring, and continue mixing until a light, smooth buttercream forms.

To assemble, cut the sheets of cake in half lengthways so you have four long strips. Spread with a thin layer of peach jam, then spread the buttercream on the cake and roll up, laying the strips end to end, to form a short, fat swiss roll. Place the swiss roll on its side to form the cake (trim it if necessary). Allow to set in the fridge until firm, then frost the sides with buttercream.

 

 

TIP  To make the gold brush strokes, mix gold and copper edible dust with 1 tsp of vodka (or vanilla essence) to form a paste. Brush the paste onto the sides of the cake.