Chocolate-Red Wine Cake (from Delish)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Chocolate-Red Wine Cake (from Delish) calories by ingredient
Introduction
Made this for my boyfriend on Valentine's Day Made this for my boyfriend on Valentine's DayNumber of Servings: 12
Ingredients
-
2 cup(s) all-purpose flour
3/4 cup(s) unsweetened cocoa powder, not Dutch process
1 1/4 teaspoon(s) baking soda
1/2 teaspoon(s) salt
2 stick(s) unsalted butter, softened
1 3/4 cup(s) sugar
2 large eggs
1 teaspoon(s) pure vanilla extract
1 1/4 cup(s) dry red wine
Confectioner's sugar, for dusting
Whipped cream, for serving
Directions
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