In the Kitchen

Girls Night In Chocolate Cake

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If you’re me and you’ve made one too many chocolate cakes this season, you want to step it up a notch but not add in too much effort right? I mean, it is the holiday season and there’s no need to overcomplicate recipes and stress yourself out even more. So why not take the classic chocolate cake and kick it up a notch? But by “up a notch”, I don’t mean by adding something as simple as caramel or whipped cream. I’m getting at adding something a little more boozy ;). What I’m trying to say is, add some red wine into that cake! I got the inspiration from Smitten Kitchen.

Red wine gives it a natural looking red hue that is not fluorescent, while maintaining it’s wine flavour and complementing the chocolate flavour. Also, the wine content does not bake out so this cake is definitely meant for those of legal drinking age because the flavour is quite strong (you’re welcome!). So without further adieu, let’s get started:

Girls Night In Chocolate Cake

  • 1/4 cup + 2 tbsp butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 large egg + 1 egg yolk
  • 3/4-1 cup red wine (depends how boozy you want it to be)
  • 1 tsp vanilla
  • 1 cup + 1 tbsp all purpose flour
  • 1/2 cup cocoa powder
  • 1/8 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  1. Start by preheating you oven to 325F and prep a 9″ round cake pan by buttering, flouring, and laying a circular piece of parchment. This will make clean up a bit easier and I’m all about as little clean up as possible.
  2. Cream butter and sugars for 2 minutes.
  3. Add eggs in and mix thoroughly.
  4. Add red wine and vanilla and stir until combined. The mixture may look strange at this point but don’t fret, it’ll all work out.
  5. Sift together all the dry ingredients and mix in about 3/4 of the mixture. Then fold in the remaining 1/4 of the dry mixture.
  6. Pour into cake pan and smooth out.
  7. Bake for 25-30 minutes. When the cake is “done”, the top of the cake should still be a bit shiny and smooth. This helps maintain the moist texture of the cake.
  8. Let cool and enjoy! I dusted the top of mine with powdered sugar and using a stencil, but a mascarpone or whip cream frosting would be delicious as well.

**Tip: for optimal fudginess, wrap cake layer in saran wrap and throw it in the freezer for a few hours or overnight. The freezer does wonderful things for chocolate cake texture.

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Thanks for stopping by and have a great day!

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