The Blacker The Berry Cake

As part of our Flavor Profile of Mattaponi Winery (Spotsylvania, Virginia), we've decided to showcase a couple of their wines in Slice & Torte original dishes. Read the Flavor Profile →

This is another showcase for Mattaponi Winery's Makadewamin wine.  This is one of their dessert wines and has a great balance of sweetness and tartness, without being overly sweet like most dessert wines tend to be.  The great thing about this wine is that it is versatile.  We've shown you how it lends itself to the savory world in Slice & Torte's Filet Mignon with Blackberry Pan Sauce.  Now it's time to show off its sweeter side.

Enter The Blacker the Berry Cake.  This is a decadent chocolate bundt chocolate drizzled with a  rich blackberry sauce.  Fill the center with fresh blackberries and you have an impressive dessert that comes together with minimal effort.


  • 1 1/2 stick salted butter
  • 2 cups all-purpose flour
  • 2 + 1/2 cups blackberry wine (we suggest the Makadewamin wine from Mattaponi Winery)
  • 3/4 cup unsweetened cocoa powder
  • 4 ounces semi-sweet chocolate, roughly chopped
  • 1/3 + 1/4 cup seedless blackberry preserves
  • 1 cup granulated sugar
  • 1 cup dark brown sugar, packed
  • 1 1/4 teaspoons baking soda
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 1 teaspoon kosher salt
  • 4 eggs, beaten
  • 1/4 cup vegetable oil
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch


  1. Preheat oven to 325 F.  Grease and flour a 12 cup capacity bundt pan.
  2. In a large saucepan, over medium heat, combine 2 cups of the wine, cocoa powder, semi-sweet chocolate, 1/3 cup of the preserves, and butter.  Once butter is melted, add both sugars and whisk until dissolved.  Remove from heat and let cool completely.
  3. Combine flour, baking soda, cinnamon, nutmeg, and salt into a while.  Whisk to fully incorporate and set aside.
  4. Whisk beaten eggs and oil into the wine and chocolate mixture.  Gently fold in the dry ingredients.  The batter will be somewhat lumpy.
  5. Pour batter into prepared bundt pan and bake for 50-60 minutes, rotating the pan halfway through.  A toothpick inserted into the cake should come out clean when it is done.
  6. Remove from oven and place pan on a wire rack.  Let cool in the pan for 20 minutes, then invert onto a serving plate.  Let cake cool completely.  In the meantime, prepare the blackberry sauce.
  7. In a medium saucepan, over medium heat, combine remaining, preserves, lemon juice, and wine.  Bring to a boil and add cornstarch.  
  8. Once the mixture has reached a boil, lower heat to low and continue to simmer until desired consistency is reached.  The sauce should be on the thick side, but not a jelly.  If your sauce becomes too thick, thin with additional wine and/or lemon juice.
  9. Drizzle desired amount over cooled bundt, fill center with fresh blackberries for garnish and enjoy!