I am not a fan of red wine. Never have been. I do like cooking with red wine, though. I had some wine left over from a dinner recipe, and so I decided to make a cake so it wouldn’t go to waste. I searched the interwebs and came across this recipe from Food&Wine. It had some really good feedback reviews, so I gave it a try. Let me just tell yall, chocolate and red wine go together like bread and butter. The chocolate and red wine complement each other so well and bring out such an intense and unique flavor.
I highly suggest pairing the two together if you’ve never done so before.
Recipe taken straight from original source:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (not Dutch process)
- 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
- 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 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.
- 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 .