Ingredients
For the cake
240 g flour
300 g sugar
85 g unsweetened cocoa powder
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons instant coffee granules
2 eggs
240 ml cold water
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Pre-heat the oven to 180°C Line two cake tins with parchment paper and grease. In a large bowl, mix together the flour, sugar, cocoa powder, bicarbonate of soda, baking powder, salt and coffee granules (ie all the dry ingredients). Make a well in the middle and add all the liquid ingredients. Use a whisk to mix together until completely blended. Don't be alarmed at how runny it is - it's much thinner than a normal cake mix! Pour into the two prepared tins and place in the oven for 30-40 minutes, until cooked through - the longer you leave them, the drier they will be. I found 30 minutes to be fine for a light, moist cake, but it will depend on your oven. Use a skewer inserted into the middle to make sure the cake is cooked through. If it comes out clean, you should be fine. Turn the cooked cakes out onto a cooling rack and place to one side. While they cool, make the frosting: Put the butter, icing sugar and cocoa powder in a bowl and cream together until light and fluffy. Add the cream cheese and mix well. Then, add the red wine a little at a time until it gets a little runnier. Give it a taste; you want to just be able to taste the wine without it being overpowering. Place in the fridge for a few minutes to let it stiffen up slightly. When the cake has cooled, spread the frosting on the top of one layer and place the other on top.
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Premium French chocolate — ganache, truffles, professional pastry
Complete tip collection — round, star, leaf, petal, specialty
Ruby port — cheese pairing, reductions, poaching pears