Sigh. It’s that time of the year again. Valentine. Just thinking about all those heart-shaped decorations in stores, bakeries and restaurants makes me gag. I’m talking real, physical sickness. Not to mention all those public displays of affection (p-leeaaase get a room!) on practically every corner of every street. (I hereby vow never to be one of those couples ever again!)
Don’t get me wrong, I’m not saying these things because I’m a jealous/grumpy/ glass-is-always-half-empty type of person who doesn’t have a boyfriend. In fact, I am one H-A-P-P-Y single! I don’t need to be on someone’s arm to feel good about myself and neither need you, fellow single ladies! (Just think of what Queen B would sing: “All the single ladies, now put your hands up!” 😉 )
No. I’m a Valentine’s Day hater, because it is simply a horrible combination of gaudy consumerism and forced romance. Romance should come naturally. And unexpected. Not in the form of a stupid teddy bear or a supposedly romantic dinner in an overcrowded restaurant. I guess you could say that I am a hopeless romantic…
So as a heartfelt fuck you to the whole Valentine’s Day industry, I decided to combine the two main ingredients of a Valentine’s dinner (chocolate and red wine) and turn it into a delicious cake! A cake just for me! To eat to the last crumb!
Rich, dark and chocolaty. Now, that is what I call a great Valentine’s gift! 😉 The red wine gives the cake extra depth and the tangy cream cheese frosting is the perfect finishing touch.
• 125ml red wine
• 125g unsalted butter
• 40g cocoa powder
• 200g caster sugar
• 1 egg
• 70ml buttermilk
• 140g plain flour
• 1tsp bicarbonate of soda
• ¼ tsp baking powder
1. Preheat the oven to 170°C.
2. Pour the wine into a saucepan, add the butter and gently heat until it has melted.
3. Put the cocoa powder and sugar into a bowl and stir in the wine and butter mixture.
4. Add the egg and buttermilk
5. Sift together the remaining sponge ingredients into a large bowl and gradually add the chocolate-red wine mixture.
6. Pour the batter into a spring-form cake tin and bake in the oven for 25min.
7. For the frosting mix 150g of cream cheese (such as Philadelphia) with a couple of tablespoons of icing sugar. Make sure the cake is cold before you frost it.