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Chocolate—Red Wine Cake
(Brenda’s Kitchen, December 2009)
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“Fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy
flavor.”
Active 25 min. Total: 1 hr 40 min. Serves 1 Bundt cake.
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Ingredients:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder (not Dutch process)
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- 2 sticks unsalted butter, softened
- 1 ¾ cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ¼ cups dry red wine
- Confectioner’s sugar, for dusting
- Brenda’s Tip: Serve with Whipped Cream or Ice Cream
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Directions:
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Preheat the oven to 350ºF. Butter and flour a 12-cup Bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.
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In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium heat speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated.
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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.
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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.
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Dust the cake with confectioner’s sugar and serve with whipped cream or ice cream.
Wine Pairing Recommendation:
Clos LaChance Santa Cruz Mountains Pinot Noir or Estate Grenache
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Brenda is the co-owner of Clos LaChance Winery. She has chosen these recipes because they are tried and true favorites--as determined by Bill, Kristin, Cheryl, and Cheryl's brood (Hani, AJ and Lila). Enjoy!
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Any questions about Brenda's Recipes? Ask Brenda.
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