Chocolate-Red Wine Cake (from Delish)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cup(s) all-purpose flour3/4 cup(s) unsweetened cocoa powder, not Dutch process1 1/4 teaspoon(s) baking soda1/2 teaspoon(s) salt2 stick(s) unsalted butter, softened1 3/4 cup(s) sugar2 large eggs1 teaspoon(s) pure vanilla extract1 1/4 cup(s) dry red wine Confectioner's sugar, for dusting Whipped cream, for serving
1.Preheat the oven to 350°. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda, and salt.
2.In a large bowl, using a hand-held electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
3.Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely.
You can dust the cake with confectioner's sugar and/or serve with whipped cream.
***Calories do not include any toppings. I lightly dusted the top of the cake with powdered sugar. I won't bother tracking it since it is minimal, compared to the cake.
Serving Size: Makes 1 bundt cake, 12 servings
2.In a large bowl, using a hand-held electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
3.Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely.
You can dust the cake with confectioner's sugar and/or serve with whipped cream.
***Calories do not include any toppings. I lightly dusted the top of the cake with powdered sugar. I won't bother tracking it since it is minimal, compared to the cake.
Serving Size: Makes 1 bundt cake, 12 servings
Nutritional Info Amount Per Serving
- Calories: 365.9
- Total Fat: 17.1 g
- Cholesterol: 72.2 mg
- Sodium: 244.5 mg
- Total Carbs: 48.4 g
- Dietary Fiber: 2.3 g
- Protein: 4.4 g
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