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
My friend Sarah likes red wine. She likes chocolate. And she had a birthday last week. These tiny cakes were the result, and they’re fucking magical. Rounds of rich red wine chocolate cake perch on thin discs of solid bittersweet chocolate, topped off with a dusting of powdered sugar and a swirl of cream cheese icing.
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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