Date Attempted: 10/26/16
Recipe Number: 36
Last night was my roommate’s birthday. For her birthday my other roommate got her a waffle iron and I got her some schmancy waffle mix. We made waffles for dinner and it was amazing. Since it’s her birthday though, I decided to bake her a cake. Who doesn’t love booze so I figured it was time to try baking with some. As an added bonus this cake is one bowl, the one bowl attached to the kitchen aid mixer. Not having multiple dishes to clean really made my night.
Original Link: Smitten Kitchen Red Wine Chocolate Cake
Review: this cake was amazing. I’m going to include the link to the Mascarpone Whipped Topping in another post because I actually think this is more versatile than just for this cake. The cake came out looking almost just like the pictures from smitten kitchen. It’s not super chocolaty like a traditional chocolate cake. The cinnamon gives it a little kick of something extra. Since it’s such a dense and moist (ew I used that word) cake, next time I make it I think i’d add in some mini chocolate chips for texture, or some almond slivers on top. I would 100% make this cake again though, it is really good and not too sweet for a chocolate cake.
Remi’s Recipe (adapted from Smitten Kitchen)
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup firmly packed dark brown sugar
- 1/4 cup white granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 3/4 cup red wine — I used two buck chuck shiraz, but you can use any red wine you like.
- 1 teaspoon vanilla extract
- 1 cup + 1 tablespoon all-purpose flour
- 1/2 cup Dutch cocoa powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon table salt
- 1/4 teaspoon ground cinnamon
Make the cake:
- Preheat the oven to 325°F.
- Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray. I used a springform pan since that’s the only round one we had. It worked well.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes.
- Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven.
- Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients.
- Mix until 3/4 combined, then fold the rest together with a rubber spatula.
- Spread batter in prepared pan.
- Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate.
- Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack.
- This cake keeps well at room temperature or in the fridge. It looks pretty dusted with powdered sugar.