Dark Chocolate Cake with Malbec-Quince Filling and Chocolate Buttercream

1. Preheat oven to 350 F (175 C). Grease two 9-inch round cake pans and set them aside.

2. In a medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool.

3. In another bowl, sift together flour, baking soda, baking powder and salt; set aside.

4. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla.

5. Add the flour mixture alternately with the cocoa mixture.

6. Split batter evenly between the 2 pans and spread to smooth the tops. Bake for 25 to 30 minutes. Then remove from the oven and let them cool.

7. In a small pot, add the Quince paste and wine. Cook over medium-low heat until smooth.

8. Remove one cake from its pan and place on a serving platter. Spread the filling evenly over the top of the cake. Place top cake layer over it when done.

9. In your mixing bowl combine the confectioners’ sugar, butter, milk, vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low.

10. Melt the chocolate either in a double boiler, or like I did in the microwave for 10 second intervals. Make sure to stir between each additional heating. Add the chocolate to the butter mixture and stir until combined. You are ready to frost!

Note: If the frosting is dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks. Makes about 2 1/4 cups.

11. After icing the cake, sprinkle generously with the Trader Joe’s grinder. The coffee flavor gives the icing a great mocha taste that goes well with the fruit too. It’s just layers of flavor!

This is an incredible cake, enjoy!