chocolate-red-wine-cake

ingredients:

For cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup dark or dutch-processed cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup buttermilk
1 cup blackberry wine or red wine
1/2 cup light olive or vegetable oil
2 teaspoons vanilla extract

For frosting:
2 cups (4 sticks) unsalted butter, softened and cut into cubes
3 3/4 cups powdered sugar, sifted
1/4 cup heavy cream
2 teaspoons vanilla extract
1/4 cup blackberry preserves

For chocolate glaze:
3.5 ounces dark chocolate, chopped
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
4-5 tablespoons warm water

thanks to http://www.loveandoliveoil.com 

Red Wine Chocolate Cake

Ingredients Required:

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 sticks unsalted butter, softened

1 3/4 cups sugar

2 large eggs

1 teaspoon pure vanilla extract

1 1/4 cups dry red wine

Confectioner’s sugar, for dusting

Whipped cream, for serving

Method:

Preheat the oven to 350°. Butter and flour a 12-cup bundt pan. In a bowl, whisk 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 mixed well. 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.

Voila! Serve Fresh!

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