This is a recipe slightly adapted from ”Décors et recettes de Noêl - traditions d’Alsace” which I recently got my hands on!
Also called Gateau au vin rouge or Roewin un Mûesbollekûeche, it’s a deliciously easy and moist chocolate cake perfect for freezing and defrosting later when needed.
It’s another of my favourite – “mix everything together and bake” recipes and is really simple and tasty.
The red wine doesn’t give a strong taste, it’s very subtle and the chocolate vermicelli means that the chocolate is evenly dispersed and doesn’t sink to the bottom!
200g soft butter
200g plain flour
1Tbsp cocoa powder
1/2 tsp cinnamon
1 sachet of baking powder
100ml red wine
100g chocolate vermicelli
How to: Put everything into the processor and whiz until you have a smooth cake mixture.
Pour the mixture into a grease proof paper lined cake tin, I used a circular 20cm tin but it’s also often made in loaf tins. Bake at 180°c for 1 hour then test with a skewer to check if it is fully baked. When the skewer pulls out clean, remove the cake from the oven and leave to cool on a wire rack.
As with all chocolate cakes this one can be decorated with any kind of icing. It’s not a very sweet cake so the touch of icing on the top is a little extra. It’s also delicious served with cream or custard.
Wrap well and freeze when cool (un-iced) if there is too much or it’s been made in advance.