This rich moist chocolaty cake covered in vanilla and chocolate butter cream is a chocolate lovers delight, don’t worry about the red wine its not over whelming, I think it is at its best on the day of baking, but we enjoyed it the next day warmed in the microwave with vanilla ice – cream.

220g unsalted butter, softened

300g self – raising flour

70g cocoa powder

½ tsp salt

1tsp baking powder

300g soft brown sugar

3 large eggs

½ tsp vanilla extract

100ml red wine

Frosting

100g unsalted butter softened

100g icing sugar sifted

1tsp vanilla extract

1tsp cocoa powder

Method

Preheat the oven to180c, gas 4, 350f and grease line a 20cms x 20cms brownie pan with non-stick baking paper.

In a large bowl sift together the flour, cocoa, salt and baking powder. In a different bowl mix together the butter and brown sugar using an electric mixer until light and fluffy. Add the eggs one at a time, followed by the vanilla, slowly add the flour mixture a tablespoon at a time mixing well to combine, slowly mix in the red wine.

When mixed spoon the mixture into the prepared cake pan, bake for 35 – 40 minutes until a skewer comes out clean. Remove from the pan and allow to cool on a wire rack before frosting.

For the frosting, mix the butter, icing sugar and vanilla until soft and well combined.

Spread the frosting onto the top of the cooled cake, sift the cocoa powder onto of the frosting and gently combine with a round ended knife or spatula to complete the frosted effect.

Cut into 12 squares

Enjoy on the day of baking or the next day warmed and served with vanilla ice-cream