RED WINE CHOCOLATE CAKE
This moist, rich cake is great to make ahead for special occasions because its flavor improves the next day.
Provided by Shiran
Number Of Ingredients 11
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.
RED WINE CHOCOLATE CAKE
from smittenkitchen.com. she says: "This, as far as I'm concerned, is the real red velvet cake - chocolate, naturally reddened and intensely flavored. We are completely obsessed with it already. Now, the essentials: The wine does not, I repeat, does not, fully bake out. It will taste like there's wine in there though not in the way that it would leave you tipsy, nevertheless, I will not be using this cake for, say, my toddler's birthday party, if you get my drift... the final cake is only 3/4- to 1-inch tall, and bakes quickly.... Oh, and it's still a one-bowl cake."
Provided by sofie-a-toast
Categories Dessert
Time 35m
Yield 1 cake
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 325°F Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then the red wine and vanilla. Don't worry if the batter looks a little uneven.
- Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula. Spread batter in prepared pan. Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. This cake keeps well at room temperature or in the fridge. It looks pretty dusted with powdered sugar.
- Make the topping: Whip mascarpone, cream, sugar and vanilla together until soft peaks form - don't overwhip. Dollop generously on each slice of cake. It can also be covered and refrigerated for up to 4 hours.
Nutrition Facts : Calories 2813.9, Fat 129.6, SaturatedFat 78, Cholesterol 716.7, Sodium 1120.2, Carbohydrate 373.7, Fiber 18.2, Sugar 238.5, Protein 34.6
CHOCOLATE RED WINE CAKE
This cake, from Italian chef Gennaro Contaldo, sounds absolutely amazing -- my two favourite sins, chocolate and red wine, in one! Dusting it with cocoa powder just before serving makes it look extra special.
Provided by Sackville
Categories Dessert
Time 1h15m
Yield 1 20cm cake, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180 degrees C (350 F).
- Lightly grease a 20cm springform cake tin.
- Cream the butter and sugar together until light and fluffy.
- Add in the eggs, then sift in the cocoa powder, flour and baking powder.
- Mix in the red wine, then fold in the chocolate chips.
- Pour the batter into the pan and bake for an hour or until a toothpick inserted into the centre comes out clean.
- Remove from the oven, let it cool in the tin and then turn out.
Nutrition Facts : Calories 784.2, Fat 38.8, SaturatedFat 22.9, Cholesterol 212.2, Sodium 303.5, Carbohydrate 100.6, Fiber 4.3, Sugar 56, Protein 11.8
RED WINE CHOCOLATE CAKE WITH VANILLA BUTTERCREAM
Provided by Trisha Yearwood
Categories dessert
Time 1h45m
Yield 10 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch cake pan.
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
- Combine the butter and brown sugar together in a large bowl and beat with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. With the mixer on low, add the flour mixture in 3 batches, alternating with the red wine, beginning and ending with the flour, mixing until just incorporated.
- Spoon the batter into the prepared baking pan and smooth the top with an offset spatula. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 35 minutes. Cool completely on a rack.
- For the buttercream: Place the butter in a large bowl and beat with a mixer on medium-high speed until smooth. Add the confectioners' sugar in 3 batches, beating until each batch is incorporated. After adding the last batch, continue to beat until very smooth and lightened, about 3 minutes. Add the vanilla and 1 tablespoon of the half-and-half and beat until incorporated. Add more half-and-half as needed to make the icing a smooth, spreadable consistency. Keep at room temperature until ready to use.
- Spoon the buttercream onto the cake and smooth with an offset spatula. Cut the cake into squares and serve.
DOUBLE CHOCOLATE RED WINE BUNDT CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan well with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt; set aside.
- In a separate large bowl, combine the granulated sugar and butter. Using a handheld mixer, beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating to combine after each addition. Add the vanilla; beat 1 more minute. Add a third of the dry ingredients and mix on low to combine. Add half of the wine and mix on low to combine. Repeat. Finish with the last addition of dry ingredients and the chocolate chips and fold in with a rubber spatula.
- Pour the mixture into the prepared pan and smooth the top. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted in the middle comes out with just a few crumbs, about 45 minutes. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
- For the glaze: In a small bowl, whisk together the powdered sugar and wine until smooth. Drizzle over the cooled cake. Allow the glaze to set for 30 minutes before serving.
CHOCOLATE WINE CAKE
This rich chocolate wine cake recipe, provided by Margot Murdock Murphy, uses a Nordic Ware Fleur De Lis Bundt Pan.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Serves 10 to 12
Number Of Ingredients 17
Steps:
- Prepare the cake: Preheat the oven to 350 degrees. Spray a 10-cup Fleur De Lis Bundt Pan with nonstick cooking spray; set aside.
- Melt chocolate in a small bowl placed over a small saucepan of simmering water. Let cool 5 minutes. In a small bowl, combine wine and milk; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar on medium speed until light and fluffy. Add eggs; beat for 2 minutes. Add the cooled chocolate mixture and beat until incorporated, scraping down the sides of the bowl as necessary.
- In a large bowl, whisk flour, gelatin, cocoa powder, baking powder, baking soda, and salt to combine. Add to mixer bowl, along with the wine mixture, and beat on low speed until combined, about 1 minute. Increase the speed to medium and beat for 2 minutes more, scraping down the sides of the bowl as necessary. Spoon batter into prepared pan.
- Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool 15 minutes. Using a plastic knife, carefully loosen cake from the pan; invert onto a wire cooling rack. Let cool completely.
- Prepare the glaze: Combine the butter, wine, and confectioners' sugar in a medium saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Remove from heat; stir in vanilla. Set aside until ready to serve.
- Dust cake lightly with confectioners' sugar. Slice cake and drizzle with glaze.
RED WINE CAKE
Make and share this Red Wine Cake recipe from Food.com.
Provided by Ladybug9769
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 7
Steps:
- Mix cake mix then bake according to cake mix instructions.
- For the glaze, mix together in a bowl then pour over warm cake and serve.
Nutrition Facts : Calories 6110.6, Fat 190.7, SaturatedFat 32.1, Cholesterol 856.5, Sodium 5170.5, Carbohydrate 991.5, Fiber 5.8, Sugar 793.1, Protein 48.5
CHOCOLATE RED WINE CAKE
Moist, chocolaty, not too sweet. This recipe is from "Cooking Light" magazine. I like to sprinkle it with sifted confectioner's sugar and serve with fresh whipped cream and a few fresh raspberries.
Provided by The Kitchen Assista
Categories Dessert
Time 1h10m
Yield 1 Bundt cake, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Butter and flour a 12 cup bundt pan. In a bowl, shisk 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 and berries.
Nutrition Facts : Calories 444.9, Fat 20.5, SaturatedFat 12.5, Cholesterol 91.1, Sodium 293.2, Carbohydrate 58.5, Fiber 2.8, Sugar 35.5, Protein 5.3
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