My hubs and I just celebrated our ♥ wedding anniversary ♥. I made this raspberry chocolate cake for us to indulge in, along with a bottle of wine from our wedding. The cake (which has since been completely polished off) had a delicate crumb and fragrant ribbon of fresh raspberries and preserves in the middle of each slice. The “anniversary” glaze, a simple mix of red wine, confectioner’s sugar & coconut oil, made the cake extra special.
It turned out to be a really good cake.
Alright, it was better than good. It was amazing.
Flavorful. Excellent. Almost gourmet-ish.
My husband and I were devouring the leftovers of the glaze straight from the bowl. Even as I am writing this post, we keep talking about how stupid good that cake was. Maybe we are biased because it was our anniversary cake… but I have my doubts. :)
If anything, try using the just the glaze on something else: a cookie or scone, strawberries, a piece of toast, a spoon, anything! I recommend a shiraz or tempranillo blend (because I love them), but wine of any sort would be pretty good… even the super cheap stuff. The result of combining confectioner’ s sugar with wine creates a sweet (but tart) and classy coating that compliments the chocolate and raspberries with the utmost generosity.
I only managed to jot down my measurements for the cake. So, use your best judgment when making the filling and the glaze. The filling should be the consistency of a thick jam, and the glaze should be the consistency (before hardening) of Elmer’s glue. Yes, I’m serious.
