Chocolate Merlot Cake Recipes

CHOCOLATE MERLOT CAKE

Steps:

• 1. Heat the oven to 350°F (175°C/Gas 4). Butter the cake pans, line each pan with a round of parchment paper, and brush again with butter. Sprinkle the pans with flour, discarding the excess. Sift flour with the cocoa, baking soda, and salt into a bowl.
• 2. Cream the butter in an electric mixer, beat in the sugar, and continue beating until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs, one by one, and then the vanilla, and continue beating 1 to 2 minutes. Sift a third of the flour over the butter mixture and fold them together, using a spoon. Fold in a third of the wine. Add the remaining flour and wine alternately in two batches.
• 3. Spread batter in the prepared pans and bake in the oven until the cakes start to shrink from the sides of the pan, 30 to 35 minutes; a metal skewer inserted in the center should come out clean. Let the cakes cool 10 minutes in the pans, then turn them out on a rack to cool completely.
• 4. Meanwhile make the wine jelly: Melt the jelly with the wine over low heat, stirring gently until combined. Let it cool.
• 5. Shortly before serving, sandwich the cake with the cooled jelly. Sprinkle the top with confectioners' sugar and transfer the cake to a plate to serve.

CHOCOLATE MERLOT CAKE RECIPE

Steps:

• Preheat oven to 350. Prep three round cake pans with parchment paper on the bottom & spray with PAM. Mix butter & sugar. Add eggs, then van x & applesauce. In separate bowl, sift together flour, baking powder, salt & cinnamon. Fold 1/3 of flour mixture into butter mix. Mix in 1/3 of wine. Continue this process two more times. Pour batter into pans & bake 25 mins or tool toothpick comes out clean. Let cool in pans 20 mins before removing from pans. Frosting: Cream butter, cocoa & van x. Add 10 x alternating with merlot. Ice cooled cake