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Chocolate Merlot Cake

   Recipe from Field of Cakes

Dark Chocolate Merlot Cupcakes
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 cups white sugar
1/2 cup dark brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup cooled, strong coffee
1/2 cup Merlot
1 cup buttermilk
1/2 cup vegetable oil


Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugars, baking soda, baking powder and salt.
In separate bowl, whisk together eggs, coffee, wine, buttermilk and oil.
Make a well in the center of the flour mixture and pour wet ingredients into the center.

 Blackberry Merlot Ganache
16 ounces good quality 65-70% dark chocolate (in 1/4 inch pieces or smaller)
1/2 cup heavy cream
1/4 cup merlot
1/4 cup seedless blackberry preserves
2 Tbsp. unsalted butter, softened
Set chocolate in a heat proof bowl and set aside.
In small sauce pan heat cream to just about to boil (little bubbles coming up but not to a boil yet)
Pour immediately over the chocolate and shake the bowl to help the chocolate settle. Allow to rest for a few minutes.
Meanwhile, heat the wine and blackberry preserves together till almost too hot to touch (I just used my microwave for about 45 seconds)
Pour into the chocolate mixture and whisk until very smooth. Add butter and whisk until completely blended.

Blackberry Merlot Buttercream
2 cups firm but room temperature blackberry merlot ganache
1 stick unsalted butter (softened)
1 stick salted butter (softened)
1/3 cup dutch cocoa, sifted
1/2 cup heavy cream
1/2 cup (or more to suit your tastes) powdered sugar

In mixer set on medium speed, beat the ganache and butter until smooth and silky.
Turn the speed to low slowly add the cocoa, beat until smooth (about 2-4 minutes then
add cream, a little at a time. When fully incorporated bring speed up to high and beat
for 5-7 minutes. Turn speed back down to low and add powdered sugar by Tbsp., tasting
along the way. When it is sweet to your taste,  beat again at high speed for a good 5 minutes
to really break down any graininess that you might get from the powdered sugar.

Bring back down to low speed and beat for a while that way to get rid of air bubbles.

The power of CAKE! This is the cake, cupcakes and strawberries I made for the school auction. They sold for $275.00. The couple that bought the cake are AWESOME!!! They came over and told me it was the best cake ever and shared 2 sliced with my table. Then she gave me my stand back because she knew I loved it and hated giving it up.
Anyways, I think this little cake as brought someone really awesome into my life. I am definitely having that couple over for dinner and getting to know them better. And "No," it isn't just because they bought the cake, it just because sometimes you meet really great people and know it instantly!!!


  1. This looks so yummy ! I wish I could have some right now !

  2. Rhonda that is a great story, I `m so glad your cake turned out to be hit, you deserved it It really looks fabulous. I gotta try the recipe soon...I`m hungry.

  3. I just found out that the cake sold for $475.00, that is so cool!!! It was really delicious!

  4. look it




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