Chocolate Red Wine Bundt Cake


Robust wine flavor balances the sweetness. Yes, use as much sugar as indicated. Moist, fine crumb. Warn your friends that there's wine in the cake; they might think the whipped cream went south.

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 3/4 cups sugar (a liiiiittle less than 3/4 is ok)
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups red wine (I used Castle Rock's Cabernet Savignon)
Confectioner’s sugar, for dusting
Whipped cream

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 light in color and 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 (in the Hall Apt oven, it was 40 min), 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.

Will get about 20-24 slices

2 comments:

sueshoe said...

Yum, this was so good!

dianaeggplant said...

Thanks, my fellow wino, Susanne!