It has a good flavor. I served it with ice cream, which I really needed, because mine turned out to be very dry. I cooked it for 40 minutes, instead of 45. Maybe I should have tried 35. I won't be making this again.
Chocolate-Red Wine Cake
Photo: © Frances Janisch
A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.
Yield: Makes 1 bundt cake
- 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
- Whipped cream, for serving
- 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 and serve with whipped cream.
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