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Chocolate–Red Wine Cake

Source: © Food & Wine Magazine
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Rating: 4.5   Reviews: 6 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour 40 Minutes
  Makes 1 bundt cake
A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.
RECIPE INGREDIENTS
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch process)
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks unsalted butter softened
1 3/4 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups dry red wine
Confectioner's sugar for dusting
Whipped cream for serving
Chocolate–Red Wine Cake Recipe at Cooking.com
DIRECTIONS
Preheat the oven to 350 degrees F. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.


In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.


Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner's sugar and serve with whipped cream.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/10/2010
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Rating: 5
by: Nancy, FL Reviewed: 03/02/2012
Fantastic - with modifications!
The first time I made this, followed the recipe exactly, but the cake turned out bitter. Next time I used Robertson's sweet red wine, and it was much better. Now I use Lindeman's Lambic Framboise Beer, and add a touch of raspberry extract to the batter. They are awesome! I'm the chef at a local wine bar, and I bake these in mini cupcake pans (24 to a pan, 2 pans per batch, bake 15 minutes), and garnish with whipped cream and raspberry coulis. Our guests LOVE these cupcakes!
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