Chef Rob www . chefrob . ca
Photo by Ravy Rampersad l
@ obeah _ r2
If you love red wine and chocolate , then this dessert is for you . Rich , moist , flavorful , with an incredible smell . There is just enough wine so you can taste it in every bite , with a chocolate red wine glaze to top it off . It ’ s better than the icing on the cake .
CAKE INGREDIENTS
2 cups |
all-purpose flour |
3 / 4 cup |
cocoa powder |
1 1 / 4 tsp |
baking soda |
1 / 2 tsp |
salt |
1 cup |
butter , softened |
1 3 / 4 cup |
sugar |
2 |
large eggs |
1 tsp |
vanilla extract |
1 1 / 4 cup |
red wine |
GLAZE INGREDIENTS |
8 oz . |
bittersweet chocolate , finely chopped |
1 / 4 cup |
butter , cut into small pieces |
1 / 2 cup |
powdered sugar |
1 / 2 cup |
red wine |
PRO TIPS
This cake can be made and glazed two days ahead . Keep chilled . Bring to room temperature before serving .
This cake can be paired with a medium to full bodied , dark fruited wine , with a velvety texture . Zinfandel , cabernet sauvignon , pinot noir are all great choices . Don ’ t choose a wine that is too dry .
CAKE DIRECTIONS
1 . |
Preheat the oven to 350 ° F . |
2 . |
Butter and flour a mini loaf pan , 9 ” cake pan or Bundt pan . |
3 . |
In a bowl , whisk the flour , cocoa powder , baking soda and salt . |
4 . In stand mixer , or a handheld electric mixer and a large bowl , beat the butter with the sugar at medium-high speed until fluffy for 3-4 minutes .
5 . Add the eggs , vanilla , and beat until incorporated .
6 . Working in two batches , alternately fold in the dry ingredients and the wine , until just incorporated .
7 . Scrape the batter into the prepared pan , and bake for 20-25min ( for cake pans and Bundt pans the time will be longer ), until a toothpick inserted in the center comes out clean . Let the cake cool in the pan for 10 minutes , before turning it out onto a rack . Let cool completely .
1 .
GLAZE DIRECTIONS
Heat chocolate , butter , and salt in a heatproof bowl set over a saucepan of simmering water ( bowl should not touch water ). Let chocolate melt , then stir , until chocolate and butter are melted together .
2 . Whisk in powdered sugar . 3 . Meanwhile , bring wine just to a boil in a small saucepan . 4 . Remove chocolate mixture from heat and whisk in wine . Let cool slightly .
5 . Set cake on a wire rack placed over a rimmed baking sheet . Pour glaze over cake and spread it across the top and over the edges with an offset spatula , or let it drape over the edges .
6 . Let cake stand at room temperature until glaze is set for 20 minutes and garnish with fresh berries .
TIP : Be careful not to overmix your cake , mixing until just combined will give your cake great body and texture , but overmixing can lead to an unpleasant texture .