Today’s suggestion is quite out-of-the-box – a cake whose most notable ingredient is red wine. This ingredient gives it a silky and soft texture without overpowering the other flavors. Paired with chocolate and strawberries, it creates a unique set of tastes.
It is another gluten-free recipe, which I know a lot of you appreciate. Regarding the type of flour, there are many options currently being sold in supermarkets, usually mixing different gluten-free cereals. I use the Portuguese brand Nacional, based on cornflour, and it is usually my choice for gluten-free cakes.
This cake suits both elegant dinners with friends and romantic nights with a loved one. After all, there is no occasion that doesn’t improve with some chocolate cake. So, it’s time to get baking!
Chocolate and Red Wine Cake with Strawberries (Gluten-Free)
Ingredients
For the cake:
- 110 g unsalted butter (at room temperature)
- 150 ml vegetable oil
- 300 g light brown sugar
- 6 eggs
- 1 tsp vanilla essence
- 280 g gluten-free flour
- 2 tsp baking powder
- 50 g cocoa powder
- 1 tsp fine salt
- 360 ml red wine
For the strawberry jam:
- 400 g strawberies
- 60 g white sugar
- 1 tbsp lemon juice
- 1 tbsp red wine
For the buttercream:
- 300 g unsalted butter (at room temperature)
- 130 g powdered sugar
- 100 g cocoa powder
- 320 g chocolate (50 to 60% cocoa)
- 30 g honey
- 50 ml heavy cream
- 100 g strawberries (for decorating)
Instructions
For the cake:
- Preheat the oven to 180 º C.
- Grease and line with parchment paper three cake pans of about 18 cm in diameter.
- In a bowl, mix flour, baking powder, salt and cocoa.
- Beat the butter, oil, and sugar in the mixer for 5 minutes.
- Add the vanilla and next the eggs, one at a time, beating between each addition.
- Lower the mixer's speed setting to the minimum. Alternate between adding the mixture of the dry ingredients and pouring in the red wine, until you have a smooth mixture.
- Distribute the batter between the three cake pans you prepared and bake for about 20 to 25 minutes, or until a skewer inserted in the center of the cakes comes out dry.
- Store the cakes safely to cool down while you prepare the filling and frosting.
For the strawberry jam:
- In a pan, bring all the ingredients over medium heat.
- Let it come to a boil, stirring occasionally. Let the mixture thicken to obtain a consistent jam.
- Transfer to a container to cool down.
For the frosting:
- Chop the chocolate into small bits. Melt in a bowl in the microwave, in 30-second intervals.
- Add the honey and cream, and mix. You will have a shiny ganache.
- Cream the butter in the mixer until it is paler in color.
- Sift the powdered sugar and cocoa. Add them to the butter and mix a but longer.
- Slowly incorporate the melted chocolate. Keep beating until you have smooth and glossy frosting.
For assembling and decorating:
- Place the first cake layer on the serving plate.
- With a pastry bag, pipe a circle of frosting around the borders of the cake.
- Spread about half of the strawberry jam inside this circle as evenly as possible.
- Place the next cake layer and repeat this process.
- Place the final cake layer on top. Spread the remaining chocolate buttercream on the top and sides of the cake.
- Top the cake with a few strawberries.
