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Shawnee Red Chocolate Layer
Cake Recipe

A double layer chocolate cake with chocolate icing, raspberry filling, white chocolate and fresh raspberry garnish. Each component contains Brookmere Winery Shawnee Red Sweet Wine.

Time: 2 Hours

Serves: 12 cake lovers

Ingredients for Cake

8 ½ All-purpose flour

2 tsp baking powder

2 tsp baking soda

1 tsp sea salt

2 cup granulated sugar

2 cup Shawnee Red wine

4 oz unsweetened chocolate

1 tsp vanilla

6 Tbsp unsalted butter

2 large eggs

15oz jar raspberry preserves

Ingredients for Icing

1 ½ cup granulated sugar

6oz heavy cream

4oz Shawnee Red wine

6oz unsweetened chocolate

10 Tbsp unsalted butter

1 ½ tsp vanilla

1/8 tsp sea salt

Ingredients for Garnish

6oz fresh raspberries

1 ½ oz white chocolate

Directions for Cake

Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans. Use a little of the butter that is included in the recipe.  Line the bottom of each with parchment paper. Sift together flour, baking powder, baking soda, and salt in a medium bowl, set aside.  Stir together sugar and 2 cups wine in a medium saucepan.  Bring to a boil over high, and cook, stirring, until sugar dissolves, about 2 minutes.  Transfer mixture to bowl of a stand mixer.  Add chocolate and butter, and let stand, stirring occasionally, until melted and cooled to 150 degrees, about 15 minutes.  Stir in vanilla.

Add eggs to chocolate mixture and beat on medium speed until combined, about 10 seconds.  Add flour mixture, beat on medium speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed.  Divide batter between prepared pans.  Bake in preheated oven until tops of cakes spring back lightly pressed and wooden picks inserted in centers come out clean, 24-26 minutes.  Cool cakes in pans on a wire rack 25 minutes.  Invert cakes onto rack to cool completely, about 1 hour. Discard parchment.

Empty the preserves into a bowl along with 2oz wine. Use a hand mixer to blend well together, about a minute.

Directions for Frosting

Stir together sugar, 6oz cream and 4oz wine in a medium saucepan. Bring to a boil over a medium high heat, stirring occasionally.  Reduce heat to low, and simmer until liquid reduces slightly, about 4 minutes.  Pour mixture into a medium bowl, and add chocolate, butter, vanilla, and salt. Let stand, stirring occasionally until melted, about ten minutes.

Set bowl, with frosting inside a larger bowl of ice water.  Using a hand held electric mixer, beat frosting on medium speed, stopping to scrape down sides occasionally with a rubber spatula, until thick and glossy, 6-8 minutes.  Remove bowl from ice water and begin to assemble cake.

Place one cake on a serving plate. Using an offset metal spatula, spread a thin layer, about a quarter of a cup onto cake. Do the same with the second cake. These two frosted sides will be the inside of the cake.

Spread 8oz of preserves mixture on one of the insides of the cake.  Top with second cake, frosted side touching the filling.  Reserve approximately ½ cup of frosting for decorating, then frost the top and sides of cake with the remainder.

Take the reserved ½ cup frosting and place into a pastry bag with a star tip attached.  Make 12 rosettes of icing at equal intervals around the edge of the cake.  Place a raspberry on top of each rosette.  Using a cheese grater, grate the white chocolate and then spread onto the cake.  Pour the remainder of preserves into the center and spread lightly to create a circle. Place 6 or 7 raspberries in the center of the preserves to make a circle.  Shave more white chocolate into the center.

Chef’s Notes

When you are cutting out parchment paper to line the bottom of the pans, lay the pan down on the paper and trace around it so it will fit snugly.

When you dived the batter, use a measuring cup to get the most accurate measurement.

When you make the icing, follow the directions. It will take at least 8 minutes of mixing to get the icing right. Be patient, it’s worth it.

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