Chocolate-Red Wine Cake
Recipe from
Food & Wine
A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.
Servings:
Makes 1 bundt cake
Prep Time:
1 hr 15 mins
Total Time:
1 hr 40 mins
Ingredients
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2 cupsall-purpose floursee savings
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3/4 cupunsweetened cocoa powder, not Dutch processsee savings
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1 1/4 teaspoonsbaking sodasee savings
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1/2 teaspoonsaltsee savings
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2 sticksunsalted butter, softenedsee savings
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1 3/4 cupssugarsee savings
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2large eggssee savings
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1 teaspoonpure vanilla extractsee savings
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1 1/4 cupsdry red winesee savings
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Confectioner's sugar, for dustingsee savings
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Whipped cream, for servingsee savings
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Directions
1.
Preheat the oven to 350 degrees. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.
2.
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.
3.
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.
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