I love baking and I love to try different recipes when it comes to baking cakes. Red Wine Chocolate Cake was one such experiment, and it turned out so well that we all loved it.
A relative of mine visited us last year in the month of November and he came with a bottle of Red Wine. V don’t drink wine or any alcohol for that matter, so I was the one who gave the guest a company. I was sure it’s gonna stay in our refrigerator if I don’t use it for anything else. My birthday was coming up and I decided to search for a cake recipe with Red Wine, on Pinterest. That’s how I found out this recipe which I customised the frosting part according to the ingredients available to me.
As this cake was made months back, and as I had no idea I would be starting a blog, I didn’t take any picture of its ‘making’ part. Anyway, here goes the recipe.
Red Wine Chocolate Cake
All Purpose Flour – 1 3/4 cups
Cocoa Powder – 3/4 cups
Espresso Powder – 1 tsp
Baking Powder – 1 1/2 tsp
Baking Soda – 1 1/2 tsp
Salt – 1 tsp
Granulated Sugar – 1 3/4 cups
Eggs – 2 no.s
Vegetable Oil – 1/2 cup
Whole Milk – 1 cup
Vanilla Extract – 1 tsp
Red Wine – 1 cup
- Preheat oven to 350 degrees F.
- Butter 2 cake tins and keep them aside.
- Sift together the flour, cocoa powder, espresso powder, salt, baking powder and baking soda. Set aside.
- Combine eggs and vegetable oil with an electric or hand mixer for about 3 minutes on a medium speed.
- Slowly add in sugar, until the mixture gets pale in colour for about 4-5 minutes.
- Reduce the speed to low and add in milk and vanilla extract.
- Add in the dry ingredients (sifted and kept aside) and mix on low speed, scraping down the sides of the bowl as and when required.
- Pour in wine and stir to combine.
- Divide the batter evenly into the greased tins and bake them for 25 – 30 minutes, until a toothpick inserted in the centre comes out clean.
- Take the cakes out of the oven and keep them to cool.
Unsalted Butter, softened – 1 cup
Icing Sugar – 4 cups
Cocoa Powder – 3/4 cup
Milk – 1-2 tbsp
Vanilla Extract – 2-3 tsp
- Mix together the icing sugar and cocoa powder with a wire whisk in a mixing bowl until completely combined.
- Add in the unsalted butter and the vanilla extract and mix well.
- Slowly add in milk, 1 tbsp at a time. Mix everything well, until you get the correct consistency.
All you need is some water and sugar and mix it well.
Assembling the Cake
- Place the first cake on a cake board or on a plate. (I used a plate).
- Brush the sugar syrup on top of the cake and then spread the chocolate frosting all over it.
- Repeat the process with the next layer of the cake.
- When it’s done, cover the whole cake with more frosting and refrigerate it for about an hour.
- By that time, take the remaining frosting and add more milk and make it a smooth ganache
- Take out the cake from the fridge and pipe the chocolate ganache on top and around the edge of the cake.
- Add some sprinkles on top.
- I also added 2 fondant butterflies on top.