This recipe was included in the Spring 2015 Wine Club newsletter for Flat Creek Estate.
Red Wine Chocolate Cake
Ingredients
| 2 Cups | All-Purpose Flour |
| 3/4 Cups | Un-Sweetened Cocoa Powder |
| 1 1/4 tsp | Baking Soda |
| 1/2 tsp | Salt |
| 2 Sticks | Unsalted Butter, Softened |
| 1 3/4 Cups | Sugar |
| 2 | Large Eggs |
| 1 tsp | Pure Vanilla Extract |
| 1 1/4 Cups | Dry Red Wine (A Perfect Selection – Flat Creek Estate Syrah) |
| Confectioner’s Sugar for dusting | |
| Whipped Cream |
Directions
| 1. | Preheat the oven to 350°. Butter and flour a 12-cup bundt pan. |
| 2. | In a bowl, whisk the flour, cocoa powder, baking soda and salt. |
| 3. | In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. |
| 4. | Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. |
| 5. | Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated. |
| 6. | 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. |
| 7. | Dust the cake with confectioner’s sugar and serve with whipped cream. |
Enjoy with a glass of Port V!!!
Credit: Sean Fulford, Executive Chef at Flat Creek Estate
Also see Muscato D’Arancia Cake for another dessert recipe.
Photo credit: Similar recipe for Chocolate-Red Wine Cake @ Food & Wine.