Look, I know that to some of us, ‘leftover’ red wine isn’t a thing but I’m told it does happen occasionally! And yes, it’s wonderful in gravy and stews but I saw this recipe while working with much-loved Spanish wine brand Toro Loco and it appealed even more. The best part? It’s super simple to make AND the wine works because it’s fruity and delicious but won’t break the bank. Here’s what you need and how to do it:
RED WINE CHOCOLATE CAKE (10 mins prep)
Ingredients:
300ml Fruity Red Wine ( I used Toro Loco Superior Red, £5.99 Tesco & £5.49 Aldi)
150g Plain Flour
100g Light Brown Sugar
100g Caster Sugar
60g Cocoa powder
60ml Vegetable or Coconut Oil
1 tsp Bicarbonate of soda
½ tsp Baking Powder
½ tsp Salt
Optional Cream Cheese Topping:
150g Cream Cheese
120g Icing Sugar
½ Tsp Vanilla Extract
Method:
Combine all dry ingredients, then slowly stir in the wine and oil. Grease the tin and bake in a preheated oven at 180 degrees for 25 minutes depending on your desired goo factor! If you’re going for a topping, wait for the cake to cool then combine the ingredients in a bowl, stir and spread. Super simple.
IN THE GLASS 🍷🇪🇸
Toro Loco Superior Tempranillo-Bobal Red, Spain.
Hailing from Spain’s Utiel-Requena region, not far from Valenca, this Tempranillo and Bobal blend is is the flagship wine from Toro Loco and shows of generous, fruity aromas of cherry, plum and blackberry, with soft tannins and a dry finish. It’s cheerfully uncomplicated and the perfect profile for this tasty pud.
For more on Toro Loco, see here!
For the latest episode of The HelenaSips Podcast, click here!