AuthorNora WariachCategorySweetDifficultyIntermediateAlthough chocolate and wine has been a controversial pairing, this cake melds the best of both worlds without being boozy.
Preheat the oven to 350F degrees. Butter and flour a 12 cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.
In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, about 4 minutes. Add the eggs, one at a time, and beat until blended well. Add the vanilla and beat for 2 minutes longer.
Fold in the dry ingredients, working in two batches, and add in the wine. Blend well but do not over mix.
Into a prepared pan, pour the batter in and bake for 45 minutes.
Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack. Let it cool completely. Dress up the cake with confectioners sugar or frosting of your choice.
Ingredients
Directions
Preheat the oven to 350F degrees. Butter and flour a 12 cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.
In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, about 4 minutes. Add the eggs, one at a time, and beat until blended well. Add the vanilla and beat for 2 minutes longer.
Fold in the dry ingredients, working in two batches, and add in the wine. Blend well but do not over mix.
Into a prepared pan, pour the batter in and bake for 45 minutes.
Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack. Let it cool completely. Dress up the cake with confectioners sugar or frosting of your choice.
