FOR THE CAKE YOU WILL NEED

• 5 tablespoons neutral oil
• ¼ cup applesauce
• 1 cup (250ml) warm red wine (or orange juice)
• Fresh orange zest (optional)

FOR THE GANACHE YOU WILL NEED

• ⅔ cup double cream (or canned coconut cream)

NOTES

• A full-bodied red wine will work best
• Regular or 0% ABV red wine works brilliantly
• You can substitute the red wine for orange juice to make a Spiced Orange Chocolate Cake instead
• Apple puree is the same as applesauce, which can often be found in the baby food section of the supermarket

1. Preheat the oven to 180°C fan bake and press the non-stick liner into a 20cm / 8” round cake tin. Note, the liner is intentionally oversized so you will end up with The Caker’s signature ripples on the sides of the cake.
2. Gently warm the wine (or orange juice) in the microwave for about 30 seconds, or on the stovetop until small bubbles start to appear. Pour into a jug or bowl and add the oil, apple sauce and wine (and orange zest if using).
3. Mix the Cake Mix and Spice Mix together in a bowl, then pour in the liquid ingredients. Stir gently until combined.
4. Pour the batter into the prepared cake pan and bake for 40 minutes. Every oven is different, so start checking your cake regularly after 25 minutes. The cake is baked when a sharp knife or skewer inserted in the center comes out clean.
5. Remove the cake from the oven and leave to cool in the fridge.
6. Meanwhile prepare to make the ganache - warm ⅔ cup cream in a small saucepan or in 10 second increments in the microwave. (If using canned coconut cream, make sure all solids are incorporated before measuring 2/3 cup, or warm the entire contents of the can then measure ⅔ cup). Keep a very close eye while warming the cream, once you see small bubbles, remove from the stovetop / microwave immediately.
7. Now place the Chocolate Pieces into a bowl and pour over the hot cream. Stir continuously until a glossy ganache is formed. Leave to cool at room temperature.
8. Once the cake is cool, spread the ganache over the top with a spoon and decorate with the Blackberry Decorations.
9. Let the cake set in the fridge for 20 minutes.
10. Serve at room temperature.

This cake is super easy to make, the main things to remember when making it are: -preheat your oven! -don’t mix the batter too much -make sure your cake is properly cool before you ice it with the ganache

0% ABV red wine works brilliantly in place of regular wine, or you can substitute the red wine for orange juice to make a Spiced Orange Chocolate Cake instead!

Using an 8” pan is really important, otherwise your cake might be too tall and be difficult to cook through, or too flat and resemble a pancake. I’ve sourced a cake pan, which is the perfect dimensions and thickness to ensure your cake bakes perfectly so be sure to add it to your cart before you check out.

Always use a light, neutral tasting oil in your cakes such as canola, sunflower, rice bran or grapeseed.

When incorporating your wet and dry ingredients together be sure to use a gentle folding motion and stop as soon as your cake batter has come together. Any stirring after this point would be classed as overmixing. Overmixing your cake develops the gluten in your batter, giving it an unpleasant, doughy mouth feel.

Your cake is ready when a sharp knife or skewer inserted into the center comes out clean. The reason we recommend checking cakes regularly after the halfway point is that you want to catch the cake at the moment it is baked to perfection, especially considering a cake will continue to cook for a few minutes after it has been removed from the oven. Your cake should rise slightly and have a flat, matte surface.

Your cake should be tender, dense and bordering on brownie-like. My cakes all have a sumptuous, close-crumb texture due to the high amount of ground almonds in the recipe!