Red wine blackberry cake from Layered: Baking, Building, and Styling Spectacular Cakes (page 224) by Tessa Huff

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on September 25, 2016

    This is a wonderful "adult" cake. While the red wine flavor is subtle, it adds a real umami depth to the cake. The cake itself was incredibly moist, despite the fact that I baked the batter in two eight-inch pans rather than the three six-inch pans Huff calls for. My cakes were perfectly baked after 25 minutes. I found the ganache recipe made only just enough to frost the cake, even with the rustic finish on the sides that left much of the cake exposed. But as the ganache is very rich, it really didn't need more. For such an elegant cake, this is also an easy one to produce, as it doesn't call for a separate frosting and filling, and is very easy to frost.

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