Red Wine Chocolate Cake

My last post featured the Chocolate Zucchini cake, which I would say was one of the most dense cakes I have ever made, however this cake I am about to introduce you to would be one of a few that is an exception.

Recently I have been drinking red wine a lot more than I usually do (I’m not really a wine or beer drinker, more a spirit with mixers).  Based on this new palate I seem to have I thought it could be fun to experiment with red wine in a cake (many cakes have liqueur’s so this isn’t that different..is it)?

From my posts thus far you can start to get the notion that I am a MASSIVE chocolate fan, where again this cake demonstrates this. I promise the next posts will be chocolate free for a bit of a change 🙂

For this Red Wine Chocolate Cake you will need:

Ingredients:

• 1 + ¾ cups plain flour
• ¾ cocoa powder
• 2 tsn bicarbonate of soda
• 1 tsn baking powder
• 1 + ½ cups white sugar
• 2 eggs
• 1 cup milk
• 1 cup + 20ml red wine
• ½ cup butter
• 1 tsn vanilla essence

Method:

• Preheat oven to 180c and line a 25cm spring form cake tin with baking paper.
• Add all the dry ingredients into a bowl via a sieve and stir to combine.
• Then add all the wet ingredients and beat with an electric beater on medium for 2 minutes until the batter is smooth.
• Pour batter into the cake tin and bake for 40 minutes or until the skewer comes out clean.
• Cool the cake for 5 minutes in the tin then transfer to a wire cooling rack.

Notes:

• This cake is awesome and the red wine is not over powering at all.
• If you want to make cupcakes instead pour batter into cupcake patties and cook for 15 minutes.
• I decorated my cake with chocolate cream cheese frosting that had red wine also incorporated into it.

Like this recipe? I recommend you also check out my Chocolate Zucchini Cake. Additionally please do subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.