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Raidis Estate

Raidis Estate
 
19 August 2019 | Raidis Estate, Raidis Recipes | Raidis Estate

Red wine chocolate cake

There are few things more delicious than opening that bottle of red wine after a long day/ week as this cold winter weather drags on.

 

But there is something that will add to the happiness levels of cracking open a bottle of wine, and that is pairing it with something rich, decadent and chocolate!

 

Red wine and chocolate are a perfect match made in heaven. And anything with red wine and chocolate in the title has our immediate attention!

 

What you’ll need:

 

For the Chocolate Cake:

2 cups granulated sugar

1 cup light brown sugar, packed

2 and 3/4 cups all-purpose flour, divided

1 and 1/2 cups unsweetened cocoa powder, sifted

3 teaspoons baking soda

1 and 1/2 teaspoons baking powder

1 and 1/4 teaspoons salt

4 large eggs, at room temperature

1 and 1/2 cups full-fat sour cream

1/2 cup whole milk

1 cup of your favourite red wine (Billy Cabernet would be perfect!)

3/4 cup vegetable oil

1 Tablespoon vanilla extract

1/2 cup hot water

 

For the Red Wine Frosting:

 

2 and 1/2 sticks (10 ounces) unsalted butter, softened.

3 and 1/4 cups confectioners’ sugar, sifted

1/4 teaspoon salt

8 ounces dark chocolate, melted and cooled for 10 minutes (I suggest using 60% cocoa or above)

4 and 1/2 Tablespoons of your favourite red wine.

 

Method:

 

For the Red Wine Chocolate Cake:

Preheat oven to 180C. Cut out three 9-inch round segments of parchment paper to line your cake pans with.

 

Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed, so your cakes don't get stuck. Set pans aside.

 

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps of brown sugar, if needed. Set aside.

 

In a separate large mixing bowl, combine the eggs, sour cream, milk, wine, oil, and vanilla extract; whisk well until ingredients are thoroughly combined. Pour mixture into the dry ingredients and beat on low speed until just incorporated. Pour in hot water and continue mixing until thoroughly combined; about 1 minute.

 

Divide the batter evenly among prepared pans. Bake in preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the centre of a cake comes out clean or with just a few moist crumbs attached. Cool cakes in the pans, placed on a cooling rack, for 15 minutes, before removing from pans and transferring to cooling racks to cool completely.

 

For the Red Wine Chocolate Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium speed until completely smooth.

 

Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt and chocolate and beat smooth. Beat in the wine. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a full minute.

 

To serve:

Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface. Transfer 1 layer to a large plate or cake stand. Spread an even layer of frosting on top, then top with another cake layer, and repeat. Top with the final cake layer. Frost the top and sides of the cake. Slice and serve or keep refrigerated for about a week.

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