Chocolate red wine bundt cake.

Chocolate: check. Red wine: check. Love: check. Whatever happens next is up to you. [Wink!]

Of course, you could purchase something for your sweetie this Valentine’s Day. Or you could make something from scratch and from the heart. Which isn’t to say that you have to fuss, or extend yourself or buy any fancy ingredients. I’ve a hunch you have everything you need for this simple, one-bowl Chocolate Red Wine Bundt Cake right in your kitchen.

This cake couldn’t be easier to make, yet its rich, dark color and that eye-pleasing bundt shape make it seem fancy enough for a special occasion.

SWAK!

chocolate red-wine cake recipe

2 cups all-purpose flour
3/4 cup unsweetened cocoa (not Dutch-processed)
1 1/4 teaspoons baking soda
1/2 teaspoon table salt
2 sticks unsalted butter, softened at room temperature
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups red wine (Zinfandel or Shiraz)
Powdered sugar for dusting
Whipped cream for serving

Preheat oven to 350°. Butter and flour a standard (12-cup) bundt or tube pan. Sift together into a bowl the flour, cocoa, baking soda and salt. In the bowl of a stand mixer (or in a large bowl using a handheld mixer), mix the butter on medium speed until smooth, then add sugar and beat on medium until very light and fluffy (3 or 4 minutes should do it). Add the eggs, one at a time, mixing to blend completely. Add vanilla and mix to blend. Add one-third of the flour mixture and mix on low speed to incorporate. Add half the wine and mix to incorporate. Repeat, adding one-third of the flour, then the rest of the wine, then the last of the flour, blending just to incorporate the dry and liquid ingredients. Transfer the batter to the prepared cake pan; use a spatula to smooth the top and rap the pan firmly on the counter a couple of times to settle the batter. Bake for 45 minutes, until a toothpick inserted in the center of the cake comes out completely clean. Let the cake cool in the pan for 15 minutes or so, then run an offset spatula around the perimeter to loosen. Invert onto a plate, then invert again so the cake is right-side up. Dust with powdered sugar.

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