This recipe was included in the Spring 2015 Wine Club newsletter for Flat Creek Estate.
Red Wine Chocolate Cake
|2 Cups||All-Purpose Flour|
|3/4 Cups||Un-Sweetened Cocoa Powder|
|1 1/4 tsp||Baking Soda|
|2 Sticks||Unsalted Butter, Softened|
|1 3/4 Cups||Sugar|
|1 tsp||Pure Vanilla Extract|
|1 1/4 Cups||Dry Red Wine (A Perfect Selection – Flat Creek Estate Syrah)|
|Confectioner’s Sugar for dusting|
|1.||Preheat the oven to 350°. Butter and flour a 12-cup bundt pan.|
|2.||In a bowl, whisk the flour, cocoa powder, baking soda and salt.|
|3.||In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes.|
|4.||Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer.|
|5.||Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.|
|6.||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.|
|7.||Dust the cake with confectioner’s sugar and serve with whipped cream.|
Enjoy with a glass of Port V!!!
Credit: Sean Fulford, Executive Chef at Flat Creek Estate
Also see Muscato D’Arancia Cake for another dessert recipe.
Photo credit: Similar recipe for Chocolate-Red Wine Cake @ Food & Wine.