MOIST CHOCOLATE CAKE IN SWEET RED DARK GANACHE

Ingredients:

1 (500 g)	pack	MAGNOLIA DEVIL’S FOOD CAKE MIX
1	cup	WOOMERA SWEET RED WINE
1/2	cup	vegetable oil
3	pc	MAGNOLIA BROWN EGGS

1	cup	WOOMERA SWEET RED WINE
1 (250 mL)	pack	MAGNOLIA ALL PURPOSE CREAM
1/2	kg	dark chocolate, finely chopped
2	tbsp	MAGNOLIA GOLD BUTTER SALTED

1/2

cup

chopped pistachio nuts

Procedure:

Preheat oven to 350°F. Grease and line bottom of twenty 2x2.5 inch diameter round pans with wax or baking paper. Set aside.
In a bowl, combine cake ingredients and mix until smooth. Pour into prepared pans. Bake for 30 minutes until set.
Meanwhile, in a saucepan, combine red wine and cream. Simmer for 5 minutes, add then add chocolate. Mix until smooth. Add butter to finish. Cool and then chill for at least 6 hours or overnight.
Split each cake into 2. Place ganache in-between slices and then spread frosting on top and sides of cake. Pipe extra ganache on top of cake and garnish with pistachio nuts.

Makes 20 servings.
(Yield: 20 small pc/1 pc per serving)

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