Coffee cake with blackberries and red wine sauce

Coffee, Blackberry, and Red Wine Sauce Cake

Total preparation time: 2 hours
Baking time: 1 hour and 15 minutes
Number of servings: 12

If you're looking for a cake recipe that will truly impress, you've come to the right place. This coffee, blackberry, and red wine sauce cake is a savory combination of flavors, a dessert that not only looks stunning but also delights the taste buds. It's perfect for special occasions but also for treating your family on an ordinary day.

Let's start the culinary adventure!

Ingredients:

For the cake base:
- 1 ½ cups all-purpose flour
- 1 ⅓ cups sugar (raw sugar is ideal for a more intense flavor)
- ½ cup cocoa (use high-quality cocoa for a richer taste)
- 5 g baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 eggs (at room temperature)
- 1 cup coffee (a strong espresso is ideal)
- 1 cup yogurt (you can use Greek yogurt for a creamier texture)
- ⅓ cup oil (sunflower oil is a good choice)
- seeds from 1 vanilla bean (for an authentic flavor)

For the cream cheese:
- 500 g cream cheese (make sure it's at room temperature)
- 3 eggs
- 150 g butter (melted and cooled)
- 150 g raw sugar
- seeds from 1 vanilla bean

For the syrup:
- 200 g blackberries (fresh or frozen)
- 300 ml sweet red wine
- 4 tablespoons raw sugar
- 50 ml cherry liqueur (for an extra flavor)

For the glaze:
- 200 g chocolate (with a high cocoa content for an intense flavor)
- 3 tablespoons cream
- 1 small cup sweet milk
- chocolate pralines (for decoration)
- rose jam (for a delicate finishing touch)

Steps to prepare the cake:

1. Preparing the cake base:

Start by preheating the oven to 175°C. Prepare a baking pan with a diameter of 23 cm, greased with butter and floured.

In a large bowl, combine the dry ingredients: flour, sugar, cocoa, baking powder, baking soda, and salt. Mix them well with a whisk to ensure there are no lumps.

In a separate bowl, beat the eggs with the yogurt and oil. Add the vanilla seeds and mix well. Pour this mixture over the dry ingredients and gently mix with a whisk until everything is well combined.

Brew the coffee and slowly pour it into the cake batter, stirring continuously until you achieve a liquid and smooth dough. It's normal for the batter to be more fluid; this will lead to a moist and delicious cake.

Pour the mixture into the prepared pan and bake for about 45 minutes or until a toothpick inserted in the center comes out clean. After baking, let the cake cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.

2. Preparing the cream cheese:

If you don't have a second baking pan of the same size, wait for the cake base to cool and use the same pan, cleaned.

In a large bowl, mix the butter with the sugar until it becomes a creamy mixture. Add the cream cheese, eggs, and vanilla seeds, continuing to mix until it becomes smooth.

Pour this mixture into the prepared pan and bake at 160°C for 30-40 minutes, until the cream is firm and slightly browned at the edges. Let it cool completely.

3. Preparing the syrup:

In a small saucepan, bring the blackberries, wine, cherry liqueur, and sugar to a boil. Let it simmer on low heat for about 20 minutes, stirring occasionally, until a thick syrup forms but is not too dense.

4. Assembling the cake:

When the cake base and cream cheese have cooled completely, cut the cake into two equal layers. Place the first layer on a platter and drizzle it with some of the wine and blackberry syrup.

Add a layer of cream cheese, followed by the remaining blackberries. Place the second layer of cake on top, drizzling it well but not making it too wet.

5. Preparing the glaze:

To achieve a perfect glaze, melt the chocolate together with the cream over low heat, stirring constantly. Add the milk and continue to stir until you achieve a creamy and liquid mixture.

Pour the glaze over the cake, leveling it with a spatula so that it evenly covers the entire cake. Decorate with chocolate pralines and, for an elegant finishing touch, add a few drizzles of rose jam.

6. Refrigeration and serving:

Let the cake chill for about 30 minutes, during which the glaze will set.

When you're ready to serve, cut generous slices and enjoy this culinary delight. I recommend savoring it alongside a cup of coffee or a glass of red wine to complete the tasting experience.

Useful tips:

- Use high-quality ingredients, especially for cocoa and chocolate, to achieve an intense flavor.
- If you want a non-alcoholic version, you can omit the cherry liqueur and add a little lemon juice to the syrup for a fresh note.
- This cake keeps well in the fridge, so you can prepare it a day in advance of serving.
- Instead of blackberries, you can use other berries, such as raspberries or blueberries, to vary the flavors.

Nutritional benefits:

This cake, although a dessert, also brings some nutritional benefits. Coffee can help boost energy, and blackberries are rich in antioxidants. Cream cheese provides protein and calcium, while dark chocolate is known for its antioxidant properties.

Frequently asked questions:

1. Can I use other types of flour?
Yes, you can experiment with whole wheat flour or almond flour for a healthier version.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the cake base and cream cheese, thus adjusting the overall sweetness of the cake.

3. How long does the cake last?
The cake keeps well in the fridge for 3-4 days.

This coffee, blackberry, and red wine sauce cake is more than just a dessert; it's a culinary experience that will leave a lasting impression on everyone who tastes it. So put on your apron, gather the ingredients, and start creating this sweet masterpiece!

 Ingredients: For the base 1 + 1/2 cups of white flour 1 + 1/3 cups of sugar (I used raw) 1/2 cup of cocoa 5 g baking powder 1/2 teaspoon of baking soda 1 teaspoon of salt 2 eggs 1 cup of coffee (I used an espresso) 1 cup of yogurt 1/3 cup of oil 1 vanilla bean for the cream cheese 500 g cream cheese 3 eggs 150 g butter 150 g raw sugar vanilla seeds for the syrup 200 g blackberries 300 ml sweet red wine 4 tablespoons of raw sugar 50 ml cherry liqueur for the glaze a 200 g chocolate bar (high cocoa content) 3 tablespoons of sour cream a small cup of sweet milk chocolate pralines rose jam for decoration