Cabernet Chocolate Cake Recipes

RED WINE CHOCOLATE CAKE

Steps:

• Preheat oven to 350F/180C degrees. Grease a 12-cup bundt pan and set aside.
• In a medium bowl sift flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
• In a mixer bowl fitted with the paddle attachment, beat together butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Beat in the eggs one at a time until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in (or fold by hand) the flour mixture in 3 additions, alternating it with the wine in 2 additions (starting and ending with the flour). Do not overmix.
• Scrape the batter into the prepared pan and smooth the top. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes on a wire rack, then turn it out and let it cool completely. Dust the cake with powdered sugar or drizzle chocolate ganache over the cake.
• Store cake at room temperature in airtight container for up to 3 days.
• Cake can be frozen for up to 2 months.

CABERNET CHOCOLATE CAKE WITH STRAWBERRIES

Steps:

• Preheat oven to 350.
• Grease and lightly flour cake pan(s).
• Mix eggs and mayo with electric mixer until smooth.
• Add wine and beat until combined.
• Add cake mix, salt and vanilla and beat for 3 minutes.
• Pour into pan(s) and bake according to box directions, but check 5-10 minute early as this cake tends to bake "fast".
• When cake is almost cool make glaze as follows:.
• Melt chocolate chips in microwave or double boiler being careful not to burn. If microwaving, start with about 45 sec., stir and continue in 10 sec. increments., stirring after each.
• Whisk in butter, cream, salt and vanilla one at a time.
• Cool slightly, then drizzle over cake.
• Arrange strawberries whole or sliced, whatever looks pretty to you, over and around the cake and drizzle a bit more chocolate over them if you like. The glaze and berries are a good combination on their own! Dust with powdered sugar if desired.

CHOCOLATE MUG CAKE

Steps:

• Microwave the butter in a microwave-safe mug in 10-second increments until melted, 20 to 30 seconds. Crack the egg into a small bowl; add the vanilla and whisk to combine using a small whisk or fork. Pour the egg mixture into the mug over the butter and whisk to combine.
• Add the sugar, cocoa powder and salt and whisk until mostly smooth (a few lumps are O.K.). Scrape down the sides the best you can with a spoon or a small silicone spatula. Sprinkle with mini chocolate chips, if desired.
• Cook in the microwave on high for 1 to 1 1/2 minutes, or until a toothpick inserted in the center comes out mostly clean. Sift a little confectioners' sugar on top or serve with a scoop of vanilla ice cream, if desired. Dig in with a spoon.

CABERNET CHOCOLATE CAKE

Steps:

• 1. Grease and flour bundt pan or round pans. Heat oven to 350.
• 2. Mix eggs and sour cream with mixer until creamy. Add wine and combine. Add cake mix, salt and vanilla and beat for about 3 mins.
• 3. Pour into pan(s) and bake according to box. Check cake about 5 or 10 mins early as it tends to get done early!
• 4. Cool cake and make glaze- Melt chocolate chips in microwave safe bowl or over double boiler. If microwaving, start at 45seconds, stir and if not melted, continue to heat in 10 second incriments. Whisk in butter, wine, vanilla, salt and milk one at a time.
• 5. Cool slightly then drizzle over cake. If you don't want to use all the glaze, you can always dip your strawberries in the glaze. Top cake with fresh strawberries as well.

CABERNET CHOCOLATE COVERED STRAWBERRIES

Steps:

• Melt chocolate chips in microwave or double boiler being careful not to burn. If microwaving, start with about 45 sec., stir and continue in 10 sec. increments., stirring after each.
• Whisk in butter, cream, salt and vanilla one at a time.
• Dip berries in glaze and place on wax paper.
• Chill for 20 minutes or until set.