2-Layer Chocolate Cake with the 2023 Cabernet Sauvignon or the 2023 Grenache By REALI
“Finding the right cake to pair with Walla Walla Valley wine has been another fun way to enjoy great red wine.” — Ken Reali
INSTRUCTIONS
Make the Cake:
- Preheat oven to 350°F. Butter two 8×2-inch round cake pans and line with parchment paper; butter the paper. Dust the pans with flour and tap out any excess.
- In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder, and salt at low speed.
- In a separate bowl, whisk the buttermilk with the oil, eggs, and vanilla.
- Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
- Divide the batter evenly between the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.
- Let the cakes cool in the pans for 30 minutes, then invert onto a rack to cool completely and peel off the parchment paper.
Make the Frosting:
- In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool.
- In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute.
- At low speed, slowly beat in the powdered sugar.
- In a small bowl, dissolve the instant coffee granules in 2 teaspoons hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
Assemble:
- Set one fully cooled cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Pro tip: Add extra thick frosting on the top of the first layer for an extra thick middle layer of frosting. Don’t worry, you’ll have enough frosting for the rest of the cake.
- Top with the second layer, rounded side up. Spread the remaining frosting over the top and sides of the cake.
- Refrigerate for at least 1 hour before slicing.
INGREDIENTS
For the Cake:
- 1¾ cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
For the Frosting:
- 6 ounces semisweet chocolate
- 2 sticks (1 cup) unsalted butter
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup plus 1 tablespoon powdered sugar
- 1 tablespoon instant coffee granules
- 2 teaspoons hot water
THE PAIRING
Wine: 2023 Cabernet Sauvignon or 2023 Grenache
Why it works: This chocolate cake balances chocolate with coffee, creating a less rich but beautifully balanced overall flavor that’s not too sweet. The Cabernet and Grenache provide a great complement to the denseness and overall flavor of the dessert , a perfect Walla Walla Valley wine pairing for after-dinner.
ABOUT KEN REALI
Ken Reali, along with his wife, Kristin, own REALI winery in Walla Walla. While he’s not a professional baker or cook, Ken has always loved chocolate cake and enjoys finding the perfect wine pairings for his favorite desserts.