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DF optional

A two-layer, dense & intense chocolate cake, stuffed with red wine-braised grapes

Serves 2, Make 1 Cake


For the Wine-Braised Grapes:

1-1/2c red grapes, halved

1/4c red wine

1 star anise


For the Cake:

1/2c dark chocolate chips (dairy-free optional)

1/4c butter or coconut oil

2tbsp sugar

1 egg

1/4c flour

1tsp ground espresso powder

1tsp baking powder


Powder sugar, for dusting.


Combine grape ingredients in a small pot and bring to a boil. Reduce heat to medium-low and cook 45min. The grapes will release a lot of juice during this time, so it won’t really thicken, but rather the grapes will plump. Cook until there’s hardly any liquid. Let cool.


Preheat the oven to 350 degrees. Grease 2 6” springform pans and line the bottoms with parchment and grease. Put the chocolate chips and butter or coconut oil in a medium microwave-safe bowl and microwave 30-60sec, stirring often, until melted together. Stir in the sugar and egg until well incorporated. In a small bowl, combine the flour, espresso and baking powder. Add this to the batter and gently stir until just combined.


Pour batter evenly between the two pans. Place on a baking sheet and bake 15min until just set. Cool 10min before unmolding from the pans.


To assemble, Place one cake layer on a plate and spoon most of the grapes into the center. Flip the other cake layer upside-down so it’s flat and even on top and lay that atop of grapes. Sift powdered sugar on top and spoon on the last of the grapes. Serve immediately.



Don’t do it.