Red Wine Chocolate Cake

Products Used
Red Wine Chocolate Cake

Ingredients

Red Wine Chocolate Cake

Chocolate Ganache

  • 8 ounces chopped semi-sweet chocolate
  • 1/4 cup unsalted butter, cubed
  • 1/4 cup milk
  • Faked sea salt (optional garnish)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. For cake, preheat oven to 350°F. Coat a 10-cup bundt pan with baking spray. Set aside.
  2. In bowl of a stand mixer fitted with a paddle attachment mix butter, brown sugar, and granulated sugar together for 2 minutes on medium speed until fluffy.
  3. Add eggs, vanilla, cocoa powder, baking soda, and salt. Mix for 1 minute, or until combined and smooth, scraping sides of bowl as necessary.
  4. Turn mixer to low and add flour and red wine in alternating additions beginning and ending with flour. Mix until just combined.
  5. Pour batter into prepared pan and bake for 40-45 minutes.
  6. Allow cake to cool in pan for 30 minutes, and then invert pan onto a cake or serving plate.
  7. For ganache, place chopped chocolate, butter, and milk in a medium microwave-safe bowl. Microwave on high power for 30 seconds. Stir and repeat until chocolate is melted and smooth.
  8. Spoon as much of the ganache on top of the cake as desired and allow it to drip down sides. Sprinkle with sea salt flakes if desired.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.

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