RED WINE CHOCOLATE CAKE WITH RASPBERRY BUTTERCREAM

A moist dark chocolate cake made with sweet red wine, frosted with raspberry buttercream.
RED WINE CHOCOLATE CAKE WITH RASPBERRY BUTTERCREAM

INGREDIENTS:
RED WINE CHOCOLATE CAKE:

  1. 2 cups (240 grams) all-purpose flour
  2. 2 cups (400 grams) granulated sugar
  3. 3/4 cup (65 grams) dark cocoa powder
  4. 1 tablespoon baking soda
  5. 1 teaspoon salt
  6. 1 cup (250 ml) sweet red wine (I used a ruby port)
  7. 3/4 cup (180 ml) whole milk
  8. 3/4 cup (180 ml) vegetable oil
  9. 3 large eggs
  10. 1 1/2 teaspoon vanilla extract

DIRECTIONS:
TO MAKE THE CAKE:
  • Preheat oven to 350 degrees F. Grease 2 9-inch round cake pans and line with parchment paper (see my tips for how to prep cake pans).
  • In a large bowl combine the flour, sugar, cocoa powder, baking soda and salt. In another bowl whisk together the red wine, milk oil, eggs and vanilla. Add to the dry ingredients and stir just until combined and there are minimal lumps. Do not overmix.