Red Wine Chocolate Cake

This weekend I made a dessert that I’ve made a few times before. I decided to make a red wine chocolate cake. This recipe is originally from Anne Willan’s 2001 cookbook, “Cooking With Wine.” It’s a soft and fluffy cake that contains just enough red wine to give it that slightly boozy flavor. Someone even told me that they thought it tasted kind of like a brownie, but with a light boozy, fluffy, cake like texture. I guess I can see that.

Once baked, this cake is simple to put together. It just requires a light dusting of confectioners’ sugar. The deep chocolate taste and moistness of the cake is more than enough so it doesn’t really need anything much more. It’s a nice dessert to have after a heavy meal or on it’s own. Maybe even served on the side of a charcuterie board for something sweet. It’s also a great cake to make if you have some left over red wine. (I know, what’s that?)

This is an easy cake to put together without any complicated ingredients. It’s sure to initiate compliments from those who have it. You might even be asked for the recipe from time to time. I know I’ve been asked a few times. It’s just a great overall cake.

RED WINE CHOCOLATE CAKE

Serves: Makes 1 bundt cake

INGREDIENTS:

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch process – see notes)
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

DIRECTIONS:

Step 1

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.

Step 2

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.

Step 3

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 confectioners’ sugar and serve.

Notes: Dutch process cocoa powder starts with cocoa beans that have been washed in alkaline solution of potassium carbonate. This wash neutralizes their acidity. So, dutch-process cocoa powder is neutral. Because it is neutral, it does not react with baking soda. Instead, it is often paired with cakes containing baking powder. This cake contains only baking soda, so it requires natural cocoa powder.

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