Wednesday, October 9, 2013

Chocolate-Red Wine Cake

I have to admit... it is VERY rare that I have an open and half empty bottle of red wine sitting on my counter. But Amy and I (not just "sisters who do food and fitness" anymore; we are now also "sisters who do living together") opened a bottle of red wine to enjoy with our dinner a few days ago, and unfortunately we didn't have the chance to sit down and finish it. We couldn't stand the thought of a great bottle of wine going to waste, so I decided to make something with the wine before it went bad! Using the leftover red wine in a marinade or to braise meat or veggies just seemed too boring, too standard to blog about... so of course I went the experimental baked good route! I have never had red wine cake before, but I do love me a booze cake or cupcake... and the thought of red wine AND chocolate all in one moist, delicious cake sounded like heaven to me!

And heaven it is....


All you red wine and chocolate lovers out there will thank me for posting this recipe! Next time you are looking for something to do with that bottle of leftover red wine... try making this Chocolate-Red Wine Cake! It's moist, rich, chocolaty, not too sweet, and you really can pick up the hint of wine. I AM IN LOVE!


Chocolate-Red Wine Cake
recipe from foodandwine.com

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


Directions:
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.



Seriously, you can't go wrong with the combination of chocolate and wine! I can't wait to share this cake and recipe with all my wine-drinking friends. Who knew you could use red wine in a cake!? Amazing!

Next time I might try a dark chocolate drizzle on the top, just to give it an extra chocolate kick....

Cheers!

*Janel*

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