Chocolate Red Wine Cake
By: Kim Kelly
Published: Thursday, August 5, 2010 - 3:55pm

Ingredients




2 cups all-purpose or flour
3/4 cup unsweetened cocoa powder (not Dutch process)
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup dry red wine

Preparation

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. 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. 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 confectioner's sugar and serve with whipped cream.

About


A wonderful chocolate cake provided by Kristin Donnelly in Food and Wine Magazine.  The cake is moist with a slight wine flavor... what a combo!