RED WINE CHOCOLATE CAKE

Let’s talk a bit about the cake. I used my very favorite moist chocolate cake and replaced the water with red wine. It is the moistest cake and I die every time I have it. Now it’s even better with the addition of red wine. The flavor isn’t over powering, but it’s unmistakably there.

RED WINE CHOCOLATE CAKE

INGREDIENTS
RED WINE CHOCOLATE CAKE

  1. 2 cups (260g) all purpose flour
  2. 2 cups (414g) sugar
  3. 3/4 cup (85g) Hershey’s Special Dark Cocoa powder
  4. 2 tsp baking soda
  5. 1 tsp salt
  6. 2 large eggs
  7. 1 cup (240ml) buttermilk
  8. 1 cup (240ml) vegetable oil
  9. 1 tsp vanilla
  10. 1 cup (240ml) sweet red wine

RASPBERRY BUTTERCREAM

  1. 6 oz raspberries (add 5-6 tbsp of strained puree)
  2. 3/4 cup (112g) salted butter, room temperature
  3. 3/4 cup (95g) shortening
  4. 6 cups (690g) powdered sugar

CHOCOLATE BUTTERCREAM

  1. 3/4 cup (112g) salted butter, room temperature
  2. 1/2 cup (95g) shortening
  3. 5 cups (575g) powdered sugar
  4. 1/2 cup (57g) Hershey’s Special Dark Cocoa powder
  5. 1 tsp vanilla extract
  6. 5-6 tbsp (75-90ml) milk or water

CHOCOLATE GANACHE

  1. 6 oz (1 cup | 169g) semi sweet chocolate chips
  2. 1/2 cup heavy whipping cream
  3. Sprinkles


INSTRUCTIONS
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300 degrees.
2. Add all dry ingredients to a large bowl and combine.
3. Add eggs, buttermilk, vegetable oil and vanilla to the dry ingredients and mix well.
4. Slowly add wine. Mix well.
5. Divide batter evenly between cakes pans and bake for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

full reading : https://www.lifeloveandsugar.com/red-wine-chocolate-cake/