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Picture of Pinot noir chocolate cake with blackberries
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3940 kcal 197 %
  • Fat 225 g 346 %
  • Saturated 133 g 663 %
  • Carbs 435 g 145 %
  • Fiber 64 g 257 %
  • Protein 65 g 130 %
  • Cholesterol 655 mg 218 %
  • Sodium 1108 mg 46 %
  • Calcium 1270 mg 127 %
  • Magnesium 990 mg 236 %
  • Potassium 4401 mg 94 %
  • Iron 44 mg 244 %
  • Zinc 16 mg 145 %
  • Phosphorus 2637 mg 377 %
  • Vitamin A 1263 µg 140 %
  • Vitamin C 44 mg 49 %
  • Thiamin (B1) 0 mg 37 %
  • Riboflavin (B2) 1 mg 97 %
  • Niacin (B3) 8 mg 48 %
  • Vitamin B6 1 mg 43 %
  • Folate equivalent (total) 168 µg 42 %
  • Vitamin B12 2 µg 69 %
  • Vitamin D 3 µg 22 %
  • Vitamin E 8 mg 53 %
  • Vitamin K 69 µg 57 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pinot noir chocolate cake with blackberries

Ingredients

  • For the cake
  • 100 grams butter, softened
  • 150 grams soft brown sugar
  • 2 organic eggs
  • 1 teaspoon vanilla extract
  • 150 grams plain flour
  • 70 grams Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • 3/4 cup pinot noir
  • 100 grams 70% dark chocolate buttons
  • 180 grams frozen blackberries
  • 3 tablespoons good quality store-bought berry jam (ideally blackberry) for in between the layers
  • 2 tablespoons cocoa nibs (for topping)
  • 1 generous pinch sea salt
  • For the Ganache
  • 100 milliliters cream
  • 100 grams 70% dark chocolate buttons

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