Step-by-Step Guide to Prepare Award-winning Chocolate Red Wine Cake

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a special dish, Simple Way to Make Favorite Chocolate Red Wine Cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Chocolate Red Wine Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chocolate Red Wine Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few components. You can cook Chocolate Red Wine Cake using 11 ingredients and 6 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make Chocolate Red Wine Cake:

1. 1 1/2 cups (210 g/7.4 oz) all-purpose flour
2. 3/4 cup (75 g/2.7 oz) unsweetened cocoa powder
3. 1 teaspoon baking soda
4. 1/2 teaspoon salt
5. 1/2 teaspoon ground cinnamon
6. 1 cup (2 sticks/227 g) butter, softened
7. 1 1/4 cups (250 g/8.8 oz) granulated sugar
8. 1/2 cup (100 g/3.5 oz) brown sugar (preferably dark)
9. 2 large eggs
10. 1 1/4 red wine cup
11. 2 teaspoons vanilla extract

Steps to make to make Chocolate Red Wine Cake

1. Preheat oven to 350F/180C degrees. Grease a 12-cup bundt pan and set aside.
2. In a medium bowl sift flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
3. In a mixer bowl fitted with the paddle attachment, beat together butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Beat in the eggs one at a time until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in (or fold by hand) the flour mixture in 3 additions, alternating it with the wine in 2 additions (starting and ending with the flour). Do not overmix.
4. Scrape the batter into the prepared pan and smooth the top. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes on a wire rack, then turn it out and let it cool completely. Dust the cake with powdered sugar.
5. Store cake at room temperature in airtight container for up to 3 days.
6. Cake can be frozen for up to 2 months

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