Red Wine Chocolate Cake
Based on Smitten Kitchen's Everyday Chocolate Cake, this is a boozy grown-up version. As Deb notes, the flavor of the wine comes through - not enough to make you tipsy, but certainly enough to preclude this cake from being served at children's birthday parties.
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6 tablespoons (85 grams) unsalted butter, room temperature
3/4 cup (145 grams) firmly packed dark brown sugar 1/4 cup (50 grams) white granulated sugar 1 large egg + 1 large egg yolk, at room temperature 3/4 cup (177 ml) red wine, any kind you like 1 teaspoon (5 ml) vanilla extract 1 cup + 1 tablespoon (133 grams) all-purpose flour 1/2 cup (41 grams) Dutch cocoa powder 1/8 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon table salt 1/4 teaspoon ground cinnamon |
Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula. Spread batter in prepared pan. Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. This cake keeps well at room temperature or in the fridge. |
Source
We served this with unsweetened whipped cream and it was divine!
We served this with unsweetened whipped cream and it was divine!