Chocolate Cabernet Cake with Fresh Berries
Happiness is red wine, dark chocolate, and books.
Image by Lindley Rust
This cake was an experiment gone wonderfully right.
I just purchased a new baking book called The Perfect Cake, by America’s Test Kitchen. I love buying books. It’s an addiction that drives my husband crazy. I always tell him he shouldn’t complain, as books are a lot cheaper than shoes or handbags. To his credit, I do have books stacked up all over our house; many collecting dust. “Everything is online,” he says. “Buying books is silly.” But for me, it’s not silly, it’s necessary. I couldn’t bare to part with a single one. I love to curl up in a cozy corner, with a beautifully photographed book, and be uplifted by whatever creative genius lurks inside. Books inspire me. They compel me to create. Looking at a computer screen isn’t the same.
Image by Lindley Rust
Proving my point, if I hadn’t purchased this book, this delightful, velvety, rather unusual cake would have never happened. And trust me, it’s a wonderful thing it did.
In my new book, I came across a recipe for an “Easy Chocolate Snack Cake”. Referring to chocolate as a “snack” immediately grabbed my attention. I love snacks, especially chocolate ones. Looking over the ingredients it seemed simple enough, aside for the use of mayonnaise in leu of butter. I’ve never made a cake with mayonnaise before- maybe it’s a southern thing? It seemed odd. I was intrigued and eager to test the waters. How would mayonnaise pair with chocolate?
I had to make this cake. But, if it already seemed different, naturally, I wanted to make it more different… it’s my style. This is what being creative is all about.
Image by Lindley Rust
I looked over the ingredients once more, searching for an opportunity to be playful. I came across coffee as the source of liquid. Pairing coffee with chocolate is standard, as the coffee enhances the depth of the cocoa. But what if I switched coffee to red wine? A smooth, silky, fruity red wine, like Cabernet Sauvignon? Chocolate and red wine is a dream date in my book, no pun intended.
The mix of chocolate, red wine, and mayonnaise seemed strange, but it could be strangely delicious. Let’s try it.
Image by Lindley Rust
Turns out, strangely delicious is just as addicting as buying books. I could not stop eating this cake!
I used dark cocoa powder, giving the chocolate a more intense profile. The flavor was rich and pure, complimented by smooth, bold undertones of red wine. The mayonnaise added a creamy, moist, decadent texture. The flavor, overall, was so complex no frosting or glaze was needed. To finish it off, I added a bright mix of fresh berries and a sprinkling of confectioner’s sugar. It was beautiful and unlike anything I'd ever tasted. A time worthy experiment. I think it belongs in a book. Maybe one day I’ll make one.
Image by Lindley Rust
Chocolate Cabernet Cake with Fresh Berries
Makes one 8” square or 8” round cake. I used the Snowflake pan from Nordic Ware.
You’ll need:
1 1/2 cups all purpose flour
1 cup granulated sugar
1/4 tsp kosher salt
1/2 tsp baking soda
2/3 cup full fat mayonnaise
1 large egg, at room temperature
2 tsp pure vanilla extract
1/2 cup dark cocoa powder (I use Hershey’s Special Dark)
2 ounces bittersweet chocolate, melted and slightly cooled (I use Baker’s Bittersweet Chocolate)
1 cup Cabernet Sauvignon (use any wine you’d enjoy drinking)
2 cups fresh seasonal berries
confectioner’s sugar for sprinkling
Preheat your oven to 350°F. Butter and flour an 8” cake pan. Set aside.
In a large bowl, whisk together the flour, sugar, kosher salt, and baking soda.
In another bowl, whisk together the mayonnaise, egg, and vanilla. Mix until smooth.
In a third bowl, whisk together the cocoa, melted chocolate, and Cabernet Sauvignon. Mix until smooth.
Pour the mayonnaise mixture into the chocolate mixture. Whisk until smooth.
Pour the mixture over the dry ingredients. Stir with a wooden spoon or rubber spatula until fully combined.
Pour the batter into your prepared baking pan, smoothing the top with a rubber spatula. Bake for 30 to 35 minutes, until a tester comes out clean with just a few crumbs. Allow the cake to cool in the pan on a wire rack for 1 to 2 hours before turning it over and out.
Dust generously with confectioner’s sugar and serve with fresh berries.
