The credit for this cake goes 100% to Deb from the Smitten Kitchen blog. This is one of my favourite food blogs out there, and when I saw her picture of this cake on Instagram a few weeks ago I knew straight away that I had to make it. Happily, it coincided with my other half’s birthday and with his only request for his cake being “chocolate, chocolate, chocolate” this seemed like it was the only and ideal solution.
This cake was a complete success. Although it’s really all about the piles of sweet chocolatey buttercream on top, the sponge itself was delicious. It’s dense, almost like a brownie, but the overall effect is not too overwhelming as it’s a fairly thin sponge cut into small pieces. Instead of using buttermilk as in the original recipe, I went for Deb’s suggestion of substituting for red wine. On the day I baked it, we didn’t think the red wine flavour came through strongly, although it did add some much needed acidity to cut through the rich chocolate flavour, but on the second and third days after mellowing in the fridge you could definitely taste the red wine. If you’re baking this cake for little ones (it would be the perfect birthday cake for a kids party, and the quantities can easily be increased to make a larger cake) then just switch back to the buttermilk.
Ingredients (cuts into 12-16 small pieces) 85g softened butter 145g soft dark brown sugar 25g caster sugar 1 large egg, plus one large egg yolk 1 tsp vanilla extract 175ml red wine 40g cocoa powder 125g plain flour ¼ tsp bicarbonate of soda ½ tsp baking powder
½ tsp salt