Chocolate cake and red wine - great! Red wine IN your chocolate cake...even better! This Chocolate-Red Wine Cake came from Food & Wine magazine (who else) but was pointed out to me by a dear friend.
I decided to make it for my family for our Christmas dinner. Great idea in theory until you throw in 3 small children, a television on, a sister and a teenage nephew into the mix and suddenly the chef doesn't hear the timer buzzing away into the kitchen. That is my way of saying it was a bit dry, but I think it was user error, not a flaw in the recipe.
I have been told by those who remained after Christmas that the cake became more moist as time went on. I tend to believe them. Either way this cake was a dark chocolate dream and had a nice bite from the wine without tasting "boozy." I think you should try the recipe, but take it from me. Bake it in a quiet house and listen carefully for the timer!
Chocolate-Red Wine Cake (Food and Wine Magazine)
- 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
- Preheat the oven to 350°. 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