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Red Wine Chocolate Cake

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What can we say about this recipe? Actually, quite a lot. I’ve been eyeing making a wine-based recipe for quite a while. I’ve tested a few, but when doing the taste test, it wasn’t exactly what I expected. Some of the recipes were overly sweet, so much that the sweetness was overshadowing the chocolate and wine flavor, and others were just underwhelming.

Red Wine Chocolate Cake

This version, however, checked all the right boxes in my list: It makes one small cake, uses 1 cup of wine (usually what’s left behind after a nice dinner), and the cake itself is fudgy and full of chocolate flavor you’ll definitely want seconds.

Kitty

Red Wine Chocolate Cake

Red Wine Chocolate Cake

Recipe adapted from Broma Bakery
Makes one 9-inch cake, 6 small servings

Ingredients:
1⅓ cups all-purpose flour
1 teaspoon baking soda
1¼ teaspoons baking powder
½ teaspoon salt
1 ½ cups sugar
½ cup unsweetened cocoa
2 eggs, room temperature
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup red wine
Chocolate Frosting

Instructions:

  1. Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper on the bottom. Grease the sides.
  2. In a large mixing bowl combine the all-purpose flour, baking soda, baking powder, salt, sugar, and cocoa.
  3. In a bowl beat the eggs, and add the vegetable oil, vanilla extract, and red wine. Add the wet mix into the dry and whisk until no lumps of flour remain, and the batter is smooth.
  4. Add the batter to the prepared pan and bake for 30-35 minutes, or until a cake tester inserted in the middle comes out mostly clean. Allow the cake to cool for 10 minutes before removing it from the pan. Transfer to a cooling rack.
  5. Once the cake is cool, frost it with your favorite frosting. In this case, I used half of a chocolate frosting tube (store-bought). You could also make your own chocolate frosting, we’d recommend making this one.

Have you made this recipe?

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Red Wine Chocolate Cake
Red Wine Chocolate Cake
Red Wine Chocolate Cake

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

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