1. Preheat oven to 180c degrees. Grease a 12-cup cake pan.
2. Sift flour, cocoa powder, baking soda, salt, and cinnamon in a bowl.
3. Beat together butter and sugar on medium-high speed until light and fluffy. Beat in the eggs one at a time until combined. Add vanilla extract. Fold in the flour mixture in 3 additions, alternating it with the wine in 2 additions (starting and ending with the flour). Do not overmix.
4. Scrape the batter into the prepared pan and smooth the top. Bake for 45 minutes or until a toothpick inserted into the centre comes out clean. Allow the cake to cool in the pan for 10 minutes before turning it out on a wire rack to cool completely. Drizzle chocolate icing over the cake and decorate as you please with shaved chocolate, choc pieces or Easter eggs to serve.
Store cake at room temperature in an airtight container for up to 3 days or freeze for up to 2 months.
Shop Ingredients
Directions
1. Preheat oven to 180c degrees. Grease a 12-cup cake pan.
2. Sift flour, cocoa powder, baking soda, salt, and cinnamon in a bowl.
3. Beat together butter and sugar on medium-high speed until light and fluffy. Beat in the eggs one at a time until combined. Add vanilla extract. Fold in the flour mixture in 3 additions, alternating it with the wine in 2 additions (starting and ending with the flour). Do not overmix.
4. Scrape the batter into the prepared pan and smooth the top. Bake for 45 minutes or until a toothpick inserted into the centre comes out clean. Allow the cake to cool in the pan for 10 minutes before turning it out on a wire rack to cool completely. Drizzle chocolate icing over the cake and decorate as you please with shaved chocolate, choc pieces or Easter eggs to serve.
Store cake at room temperature in an airtight container for up to 3 days or freeze for up to 2 months.