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Pinot Noir Salted Chocolate Cake with Blackberry Honey Syrup

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Enjoy this light and delectable chocolate cake finished with our Infused Pinot Noir Salt and late summer juicy blackberries. 


2 cups sugar
1 ¾ cups all-purpose flour
¾ cup cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
2 tsp Jacobsen Pure Kosher Sea Salt
2 eggs
1 cup milk
½ cup olive oil
2 tsp vanilla extract
¼ cup pinot noir
¾ cup hot water

1 12 fl oz. bottle Bee Local Honey Syrup
1 pint blackberries
1 tbsp balsamic vinegar
1 tbsp Jacobsen Pinot Noir Infused Salt
4 oz bitter chocolate bar



Preheat oven to 350°F and lightly grease the bottom and sides of a large oven safe baking dish.

In a large mixing bowl mix together all the dry ingredients. Then add all the wet ingredients except the hot water and mix for 3-4 minutes. Add the hot water and mix for another 2 minutes.

Pour into greased baking dish and place in the oven for 30-40 minutes. Allow to fully cool and place on a resting rack or something to let air flow underneath the cake.

In a small mixing bowl combine the honey water and the blackberries as well as a splash of balsamic vinegar and stir together gently with a spoon very lightly mashing the berries and letting them release a bit of their natural juices. Spoon generously over the cake and finish with lots of grated dark chocolate and Jacobsen Pinot Noir Salt.

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