In winter Kay Simon sandwiches this cake with wine jelly, in summer substituting a simple purée of fresh raspberries.
Wine for Cooking and to Drink Merlot is important in the Yakima Valley, and perfect for this cake.
Recipe information
Yield
Makes 12 servings
Ingredients
2
3
1
1
3
1
2
1
1
For the wine jelly
1
2 to 3
Need to make a substitution?
Preparation
Step 1
1. Heat the oven to 350°F (175°C/Gas 4). Butter the cake pans, line each pan with a round of parchment paper, and brush again with butter. Sprinkle the pans with flour, discarding the excess. Sift flour with the cocoa, baking soda, and salt into a bowl.
Step 2
2. Cream the butter in an electric mixer, beat in the sugar, and continue beating until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs, one by one, and then the vanilla, and continue beating 1 to 2 minutes. Sift a third of the flour over the butter mixture and fold them together, using a spoon. Fold in a third of the wine. Add the remaining flour and wine alternately in two batches.
Step 3
3. Spread batter in the prepared pans and bake in the oven until the cakes start to shrink from the sides of the pan, 30 to 35 minutes; a metal skewer inserted in the center should come out clean. Let the cakes cool 10 minutes in the pans, then turn them out on a rack to cool completely.
Step 4
4. Meanwhile make the wine jelly: Melt the jelly with the wine over low heat, stirring gently until combined. Let it cool.
Step 5
5. Shortly before serving, sandwich the cake with the cooled jelly. Sprinkle the top with confectioners' sugar and transfer the cake to a plate to serve.