Layer Cake Chocolate Cherry Jam Cake
Our decadent and wine infused chocolate cake is delicious for enjoying on its own or dressed up in one or all of the suggested enhancements! Sip alongside your favorite Layer Cake wine and toast to life’s greatest pleasures.
Layer Cake Pinot Noir Chocolate Cake
1 1/2 cups (210 g/7.4 oz) all-purpose flour
3/4 cup (75 g/2.7 oz) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks/227 g) unsalted butter, softened
1 1/4 cups (250 g/8.8 oz) granulated sugar
1/2 cup (100 g/3.5 oz) brown sugar (preferably dark)
2 large eggs
2 teaspoons vanilla extract
1 1/4 cups (300 ml) Layer Cake Pinot Noir
Instructions
- Preheat oven to 350F/180C degrees. Grease a 12-cup bundt pan and set aside.
- In a medium bowl, sift flour, cocoa powder, baking soda, and salt. Set aside.
- In a mixer bowl fitted with the paddle attachment, beat together butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Beat in the eggs one at a time until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in (or fold by hand) the flour mixture in 3 additions, alternating it with the wine in 2 additions (starting and ending with the flour). Do not overmix.
- Scrape the batter into the prepared pan and smooth the top. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes on a wire rack, then turn it out and let it cool completely. Dust the cake with powdered sugar or drizzle the chocolate ganache over the cake.
- Store cake at room temperature in an airtight container for up to 3 days or frozen for up to 2 months.
Enhancements
Simple Syrup Recipe
1 1/2 cup sugar
1/2 cup water
1 cup Layer Cake Bourbon Barrel Cabernet Sauvignon
Instructions
Bring water and sugar to a boil. Add Layer Cake Wine. Use a pastry brush to soak brush your cake, or use as a sauce!
Cabernet Sauvignon Chocolate Ganache
8 oz semi-sweet chocolate chips
4 oz heavy cream
4 oz Layer Cake Cabernet Sauvignon
1 TB butter
Pinch of salt
Teaspoon of vanilla
Instructions
Bring heavy cream and Layer Cake Cabernet Sauvignon Wine to a boil. Remove from heat and add chocolate chips. Let sit for 2 minutes. Stir to combine until silky smooth. Add butter, salt, and vanilla. Stir together until butter has melted completely. Chill it to use to fill your cake or keep it warm and use it as a sauce!
Pinot Noir Cherry Jam
5 cups sweet cherries , drained (if frozen), pitted and chopped (about 2.5 lbs.)
2 1/2 cups white sugar
3 cups Layer Cake Pinot Noir
3 tablespoons lemon juice
3 teaspoons vanilla extract
1 package low-sugar pectin
Instructions
- Pit your cherries and chop into small chunks, add all the chopped cherries and any juice released from chopping into a large, wide pot.
- Add the lemon juice, vanilla bean and seeds, pectin, and ¼ cup of sugar to the cherries and stir to combine.
- Heat over high heat while stirring gently until it comes to a complete full boil that doesn’t stop even while you stir.
- Add the remaining sugar as well as the Layer Cake Pinot Noir and continue to stir gently until the jam returns to a full boil again that doesn’t stop as you stir.
- Once it hits that full boil, time the jam for exactly 1 minute, continuing to stir. Then remove from heat.
- If not canning your jam, allow to cool slightly then place in storage jars or containers and allow to cool further then seal and refrigerate for up to 1 month.
- Add jam to buttercream to make Layer Cake Pinot Noir cherry buttercream, or use as a filling in a cake.
