How To Make Red Wine Chocolate Cake
Indulge yourself with a slice of this rich and luscious red wine chocolate cake! It’s topped with a sweet raspberry frosting, and is made in under 2 hours.
Grease a 9 x 13-inch cake pan.
Preheat the oven to 350 degrees F (176 degrees C).
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda and salt.
In a medium bowl, combine the wine, milk, oil, vanilla extract and eggs.
Pour the wine mixture into the flour mixture, then mix until smooth. The batter will be thin.
Pour into the prepared pan, then bake for 34 to 36 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
Remove the cake from the oven, then allow to cool completely.
Add the raspberries to a food processor, then puree.
Strain the puree through a mesh sieve to remove the seeds, and then set the puree aside. This produces 5 tablespoons (75 milliliters) of puree after straining it.
Beat the butter and shortening until smooth.
Add 3 cups (345 grams) of powdered sugar, then mix until smooth.
Add raspberry puree, then mix until smooth.
Add the remaining 3 cups (345 grams) of powdered sugar, then mix until smooth.
With the cake horizontal, pipe one vertical row at a time. For the second row, the dollops should be off set to fill in the gaps.
Once the whole cake is covered, top with some sprinkles and chocolate shavings.
Serve, and enjoy!
- Calories: 907.28kcal
- Fat: 48.19g
- Saturated Fat: 19.26g
- Trans Fat: 1.94g
- Monounsaturated Fat: 20.23g
- Polyunsaturated Fat: 5.99g
- Carbohydrates: 120.99g
- Fiber: 5.13g
- Sugar: 99.96g
- Protein: 6.19g
- Cholesterol: 70.96mg
- Sodium: 524.08mg
- Calcium: 48.97mg
- Potassium: 304.14mg
- Iron: 3.03mg
- Vitamin A: 125.33µg
- Vitamin C: 2.69mg
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