Mulled Wine Chocolate Cake
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Gill Bland

Mulled Wine Chocolate Cake

Posted by Gill Bland Monday, 18th December 2017

I know some people get sick of the flavours of cinnamon, nutmeg, cloves and orange zest at Christmas. I am not one of those people. I am one of those people who sprinkle all-spice into their hot Ribena as soon as the nights get dark in a bid to emulate mulled wine without consuming unhealthy amounts of the ruby-red spiced booze-of-delight. So, when I noticed a recipe for a red wine cake sometime earlier in the year I parked it at the back of my baker’s brain and waited for the festive season to come around so that I could make mulled wine chocolate cake. This recipe makes no apology for throwing all the Christmas flavours at it. You can stick to just mulled wine, you can have cinnamon icing and if you want to really go for it you can make a mulled fig jam to dot through the mixture or to fill the middle of each cupcake. It’s up to you how much you want to gild the Christmas lily (or indeed poinsettia). 

For the cake:

  • 220g caster sugar
  • 225g softened butter (salted / unsalted is fine)
  • 125ml mulled wine
  • 125ml milk
  • 1 tsp vanilla essence / extract
  • 200g dark chocolate
  • 4 medium eggs
  • 1/2tsp bicarbonate of soda
  • 1 tsp baking powder
  • 2 tbsp cocoa powder
  • 200g plain flour
  • Greased bundt ring / 9 inch baking tin / muffin cases

For the icing & decoration:

  • 140g butter
  • 280g icing sugar
  • 1-2 tbsp milk
  • 1 tsp vanilla essence
  • ¼ tsp  of cinnamon (optional)
  • Whole hazelnuts
  • 200g granulated sugar
  • 60ml water

[Another optional extra: 150g dried figs & two large glasses of mulled wine – stew the figs in the wine on a very low heat for 1 hr r until plump. Blend and refrigerate. You can then put dollops of it in the cake before baking to make it a figgy-pudding cake!]

 

Method:

  1. Heat the oven to 180c / 1600 fan
  2. Melt the chocolate (microwave or bain marie) and leave to cool slightly
  3. Cream the butter and caster sugar together until pale, light and fluffy
  4. Add the eggs one at a time, beating as you go, until combined
  5. Fold in the chocolate
  6. In another bowl, combine the flour, cocoa, baking powder and bicarb
  7. While slowly beating the batter, slowly add the flour mixture until well mixed.
  8. Now add the vanilla, milk and mulled wine and beat again until combined
  9. Spoon the batter into the cake tin and bake for 40-50mins (15-20 for cupcakes) until set and a skewer comes out clean when you test them.
  10. While you’re waiting for the cake to cook you can make the butter cream (beat butter and icing sugar together for longer than you think reasonable and then add the milk to make extra fluffy) and the candied hazelnuts
  11. The candied hazelnuts are a lot less tricky than you think, but rather than me explaining, you can find a great ‘how to’ over at ‘Liv for Cake’
  12. Once the cake has cooled, ice and decorate.

 

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