A seasonal recipe I created inspired by Glühwein, or Mulled Wine as they say in English. If you try it out, let me know what you think!
(makes about 10 mini cakes – for a large cake multiply the sponge recipe by 3 to bake to layers of 24cm ø round tins and make double the amount of the cream)
Sponge: 50g dark chocolate, melted / 135g caster sugar / 65g butter, softened / 1 egg / 90g plain flour / ½ tsp baking powder / 15g cocoa powder / 1tsp ground cinnamon / ½ tsp ground clove / ½ tsp ground ginger / 140ml red wine
Raspberry & Red Wine Cream: 125ml red wine / 30g frozen raspberries / 25g caster sugar / 12g corn starch / 1 egg yolk / 50g butter, softened
Ganache: 200g dark chocolate / 100g butter
Decoration: a few spekuloos biscuits
Cream: Place the frozen raspberries in a small pan and pour ¾ of the red wine over them. In a small bowl mix together sugar, corn starch, egg yolk and the remaining red wine, using a fork. Bring the wine in the pan to a boil. Strain the wine and raspberry mix, pressing the raspberries through a sieve with a spoon or spatula, catching all the wine and juice in a bowl. Throw away the seeds left in the sieve. Pour the strained liquid back into the pan and heat until it starts to boil again. Now pour in the sugar-starch-egg mix. Lower the heat und stir with a whisk until the mixture has thickened. Pour into a bowl, cover with clingfilm and leave to cool in the fridge for at least two hours, preferably over night. Beat the softened butter until very light and fluffy. Add the red wine and raspberry custard in thirds until fully combined.
Sponge: Beat the sugar and butter until light and creamy in a plastic bowl using an electric handheld mixer. Add the egg and beat until incorporated. Pour in the melted chocolate and beat until just combined. Mix the flour, baking powder, cocoa powder, cinnamon, clove and ginger and add a third of the mix to the batter. Beat on low spead until just combined. Now pour in half of the wine and beat until just combined. Add the second third of the flour, combine, add the remaining wine and combine and finish with the remaining flour. Grease 10 slots of silicon moulds for small cylindric cakes (cupcake size) with a little bit of butter or vegetable oil. Fill in the cake mix. Bake at 160°C (fan oven) for about 20-25 minutes. Leave to cool, then take the cakes out and place them on a wire cooling rack.
Filling: With a piping bag and a round nozzle pipe a flat disc of cream on top of the mini cakes using half of the cream. Leave to cool in the fridge for about an hour.
Ganache: Melt chocolate and butter in a bowl in the microwave on low heat. Mix well with a rubber spatula until fully combined. Take the cakes out of the fridge (still on a wire rack, place a piece of parchment paper underneath) and pour a bit of the chocolate ganache on top of the first mini cake. Using a small palette knife or butter knife spread the ganache carefully over the top and sides of the cake. Repeat this step with the remaining cakes. Leave to set (in the fridge or outside, depending how cold your house is).
Finish: Once the chocolate has set, pipe the remaining raspberry and red wine cream in dots around the border on top of the cakes. Place a few spekuloos biscuits in a freezer bag or clean kitchen towel and grind them with a rolling pin. Sprinkle the crumbs over the cream dots.