It has been an incredible first year of business, and we have met some wonderful people along the way so we would like to say a big THANK YOU to everybody that has visited our shop over the past 12 months! We are very grateful for all the support and it is such a wonderful feeling to be spreading love and happiness through our passion for making cakes!

So what have we got in store for our second year you ask? Well I'll let you into a little secret....there will be lots of CHOCOLATE involved....some in the form of truffles. Yup that's right, handmade chocolates will coming your way soon, just in time for valentines day- perfect!

We are also in the process of designing a dessert bar with window seating for you guys to sit in and enjoy your favourite coffee and sweet treat, whilst watching the world go by....nice!

Preheat oven to 170°C, Gas Mark 3. Grease and flour 25cm bundt tin, or an 20cm dome tin. 

Cream the butter and sugar until pale and fluffy. Add the beaten eggs, one at a time, beating well between each addition. Stir in the 150ml of red wine and mix well (don't worry if the mixture looks slightly curdled at this point!)

Sift the flour, cinnamon, cloves, cocoa powder and baking powder together.  Fold the dry ingredients a tablespoon at a time in to creamed mixture. Gently fold in the grated chocolate until you have a smooth mix.

Transfer the mixture to your chosen cake tin, lightly greased and dusted with flour, and level. Bake in the centre of your oven for 35 minutes until well risen. To check that the cake is cooked, insert a clean skewer or knife and see that it comes out clean. Once cooked, allow the cake to cool in the tin whilst you prepare the special red wine syrup!

To soak the cake, bring water and sugar to the boil in a small pan, then stir in the 125ml of red wine. Pour this syrup onto the cake whilst it is still in the tin and allow it to be absorbed. Allow the cake to completely cool before you gently remove it from the tin.

For the ganache, gently heat the cream in a saucepan, then pour this over the chocolate in a separate bowl and stir well until you have a smooth icing. Allow to cool slightly, until just spreadable, and use to completly coat the cake. Allow to set.

To garnish the cake, cut out holly leaves and make small berries from green and red fondant icing and place on top in a decorative fashion!

Now, slice and enjoy 😊