CHOCOLATE WINE CAKE
This rich chocolate wine cake recipe, provided by Margot Murdock Murphy, uses a Nordic Ware Fleur De Lis Bundt Pan.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Serves 10 to 12
Number Of Ingredients 17
Steps:
- Prepare the cake: Preheat the oven to 350 degrees. Spray a 10-cup Fleur De Lis Bundt Pan with nonstick cooking spray; set aside.
- Melt chocolate in a small bowl placed over a small saucepan of simmering water. Let cool 5 minutes. In a small bowl, combine wine and milk; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar on medium speed until light and fluffy. Add eggs; beat for 2 minutes. Add the cooled chocolate mixture and beat until incorporated, scraping down the sides of the bowl as necessary.
- In a large bowl, whisk flour, gelatin, cocoa powder, baking powder, baking soda, and salt to combine. Add to mixer bowl, along with the wine mixture, and beat on low speed until combined, about 1 minute. Increase the speed to medium and beat for 2 minutes more, scraping down the sides of the bowl as necessary. Spoon batter into prepared pan.
- Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool 15 minutes. Using a plastic knife, carefully loosen cake from the pan; invert onto a wire cooling rack. Let cool completely.
- Prepare the glaze: Combine the butter, wine, and confectioners' sugar in a medium saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Remove from heat; stir in vanilla. Set aside until ready to serve.
- Dust cake lightly with confectioners' sugar. Slice cake and drizzle with glaze.
RED WINE CHOCOLATE CAKE WITH VANILLA BUTTERCREAM
Provided by Trisha Yearwood
Categories dessert
Time 1h45m
Yield 10 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch cake pan.
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
- Combine the butter and brown sugar together in a large bowl and beat with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. With the mixer on low, add the flour mixture in 3 batches, alternating with the red wine, beginning and ending with the flour, mixing until just incorporated.
- Spoon the batter into the prepared baking pan and smooth the top with an offset spatula. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 35 minutes. Cool completely on a rack.
- For the buttercream: Place the butter in a large bowl and beat with a mixer on medium-high speed until smooth. Add the confectioners' sugar in 3 batches, beating until each batch is incorporated. After adding the last batch, continue to beat until very smooth and lightened, about 3 minutes. Add the vanilla and 1 tablespoon of the half-and-half and beat until incorporated. Add more half-and-half as needed to make the icing a smooth, spreadable consistency. Keep at room temperature until ready to use.
- Spoon the buttercream onto the cake and smooth with an offset spatula. Cut the cake into squares and serve.
DOUBLE CHOCOLATE RED WINE BUNDT CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan well with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt; set aside.
- In a separate large bowl, combine the granulated sugar and butter. Using a handheld mixer, beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating to combine after each addition. Add the vanilla; beat 1 more minute. Add a third of the dry ingredients and mix on low to combine. Add half of the wine and mix on low to combine. Repeat. Finish with the last addition of dry ingredients and the chocolate chips and fold in with a rubber spatula.
- Pour the mixture into the prepared pan and smooth the top. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted in the middle comes out with just a few crumbs, about 45 minutes. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
- For the glaze: In a small bowl, whisk together the powdered sugar and wine until smooth. Drizzle over the cooled cake. Allow the glaze to set for 30 minutes before serving.
DARKEST CHOCOLATE CAKE WITH RED WINE GLAZE
The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake.
Categories Cake Chocolate Dessert Bake Valentine's Day Red Wine Birthday Engagement Party Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- For cake:
- Preheat oven to 325°F. Lightly butter and flour pan. Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely.
- Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and 1/3 cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.
- Bake cake until top is firm and edges are slightly darkened, 55-65 minutes (rely on visual cues; a tester inserted into cake's center will come out clean before cake is truly done). Transfer pan to a wire rack and let cake cool completely in pan before turning out.
- For glaze and assembly:
- Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.
- Meanwhile, bring wine just to a boil in a small saucepan.
- Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8-10 minutes.
- Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2-3 hours.
- DO AHEAD: Cake can be made and glazed 2 days ahead. Chill. Bring to room temperature before serving.
RED WINE CHOCOLATE CAKE
from smittenkitchen.com. she says: "This, as far as I'm concerned, is the real red velvet cake - chocolate, naturally reddened and intensely flavored. We are completely obsessed with it already. Now, the essentials: The wine does not, I repeat, does not, fully bake out. It will taste like there's wine in there though not in the way that it would leave you tipsy, nevertheless, I will not be using this cake for, say, my toddler's birthday party, if you get my drift... the final cake is only 3/4- to 1-inch tall, and bakes quickly.... Oh, and it's still a one-bowl cake."
Provided by sofie-a-toast
Categories Dessert
Time 35m
Yield 1 cake
Number Of Ingredients 18
Steps:
- 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.
- 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.
- Make the topping: Whip mascarpone, cream, sugar and vanilla together until soft peaks form - don't overwhip. Dollop generously on each slice of cake. It can also be covered and refrigerated for up to 4 hours.
Nutrition Facts : Calories 2813.9, Fat 129.6, SaturatedFat 78, Cholesterol 716.7, Sodium 1120.2, Carbohydrate 373.7, Fiber 18.2, Sugar 238.5, Protein 34.6
MARTHA STEWART'S CHOCOLATE WINE CAKE
This rich chocolate wine cake recipe is provided by Margot Murdock Murphy. This cake is so good, I need to keep it posted for safe keeping
Provided by corimchugh
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Prepare the cake:
- Preheat the oven to 350 degrees. Spray a 10-cup Fleur De Lis Bundt Pan with nonstick cooking spray; set aside.
- Melt chocolate in a small bowl placed over a small saucepan of simmering water. Let cool 5 minutes. In a small bowl, combine wine and milk; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar on medium speed until light and fluffy. Add eggs; beat for 2 minutes. Add the cooled chocolate mixture and beat until incorporated, scraping down the sides of the bowl as necessary.
- In a large bowl, whisk flour, gelatin, cocoa powder, baking powder, baking soda, and salt to combine. Add to mixer bowl, along with the wine mixture, and beat on low speed until combined, about 1 minute. Increase the speed to medium and beat for 2 minutes more, scraping down the sides of the bowl as necessary. Spoon batter into prepared pan.
- Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool 15 minutes. Using a plastic knife, carefully loosen cake from the pan; invert onto a wire cooling rack. Let cool completely.
- Prepare the glaze:
- Combine the butter, wine, and confectioners' sugar in a medium saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Remove from heat; stir in vanilla. Set aside until ready to serve.
- Dust cake lightly with confectioners' sugar. Slice cake and drizzle with glaze.
Nutrition Facts : Calories 478.2, Fat 16.9, SaturatedFat 10.1, Cholesterol 102.9, Sodium 288.8, Carbohydrate 72, Fiber 1.5, Sugar 47.6, Protein 5.8
MOMMA'S WINE CAKE
This simple cake works perfectly during the holidays, on a buffet table or in a picnic basket! And you won't believe the aroma that comes from your oven during baking! The alcohol bakes off and leaves just the flavor. It's very moist and has been a favorite birthday request in our house for over 20 years!
Provided by Esther Nelson
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
- In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes.
- Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries.
- Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. This will eliminate that "white stuff" on the outside of your baked cake which makes for a prettier cake.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 44.7 g, Cholesterol 62 mg, Fat 20.2 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 3.1 g, Sodium 475 mg, Sugar 32.3 g
More about "chocolate wine cake food"
CHOCOLATE-RED WINE CAKE RECIPE - KRISTIN DONNELLY
From foodandwine.com
5/5 (3)Total Time 1 hr 40 minsServings 1
- Preheat the oven to 350°. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.
- In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
- Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner's sugar and serve with whipped cream.
RED WINE CHOCOLATE SNACK CAKE RECIPE - JUSTIN CHAPPLE
From foodandwine.com
4/5 (2)Category Chocolate Cake
- Make the cake: Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and line with parchment paper. Whisk together flour, cocoa powder, baking soda, and kosher salt in a medium bowl. Whisk together granulated sugar, egg, and melted butter in a large bowl until pale; whisk in 1 cup wine and vanilla. Add flour mixture, and whisk to combine.
- Scrape batter into prepared pan, and smooth top. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Let cake cool completely.
- Make the ganache: Place chopped chocolate, diced butter, and corn syrup in a large microwave-safe bowl. Microwave at high in 20-second intervals until melted, stirring between intervals. Stir in powdered sugar and 2 tablespoons wine. Let stand at room temperature until slightly thickened.
- Invert cake onto a plate, and invert again onto a platter. Spread ganache on top, letting it drip down sides. Sprinkle with flaky sea salt, and let stand until ganache is set, about 30 minutes. Cut into wedges and serve.
10 BEST COOKING WITH CHOCOLATE WINE RECIPES | YUMMLY
From yummly.com
FLOURLESS CHOCOLATE AND RED WINE SWEDISH CAKE …
From foodrepublic.com
CHOCOLATE AND RED WINE CAKE - FOOD CORNER
From foodcnr.com
RED WINE CHOCOLATE CAKE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CHEERWINE CHOCOLATE CAKE | THE KITCHEN IS MY …
From thekitchenismyplayground.com
DOUBLE CHOCOLATE RED WINE CAKE - MOUNTAIN MAMA …
From mountainmamacooks.com
RED WINE CHOCOLATE CAKE - BAKER BY NATURE
From bakerbynature.com
PAIRING WINE WITH CHOCOLATE CAKE | COOKING LIGHT
From cookinglight.com
RED WINE CHOCOLATE CAKE (NO EGGS, MILK OR BUTTER) - 406 CAFE
From 406cafe.com
RED WINE DARK CHOCOLATE CAKE FOR TWO - BROWNIE BITES BLOG
From browniebites.net
CHOCOLATE MERLOT CAKE - HIP FOODIE MOM | KITCHN
From thekitchn.com
RED WINE CHOCOLATE TRUFFLE CAKE - THE TABLE BY HARRY & DAVID
From harryanddavid.com
CHOCOLATE WINE CAKE - MY SAN FRANCISCO KITCHEN
From mysanfranciscokitchen.com
12 SURPRISING WINE AND CAKE PAIRINGS | FINEDININGLOVERS.COM
From finedininglovers.com
7 WINE-AND-CAKE PAIRINGS THAT WILL BLOW YOUR DAMN MIND
From cosmopolitan.com
MINI CHOCOLATE WINE CAKES - THE FAUX MARTHA
From thefauxmartha.com
EASY RED WINE CAKE | MOIST CHOCOLATE CAKE RECIPE
From cookiesandcups.com
RED WINE CHOCOLATE CAKE | FOODLAND
From foodland.ca
A CHOCOLATE CABERNET SAUVIGNON WINE CAKE - NORDIC WARE
From nordicware.com
HOW TO PAIR WINE WITH CHOCOLATE (AND OTHER DESSERTS)
From liquor.com
WHAT WINE GOES WITH CHOCOLATE CAKE - DELIPAIR.COM
From delipair.com
CHOCOLATE WINE FRUIT CAKE / WHOLE WHEAT CHOCOLATE WINE ... - AT …
From atmykitchen.net
RED WINE CHOCOLATE BUNDT CAKE - BROMA BAKERY
From bromabakery.com
CHOCOLATE WINE CAKE ~ MADE WITH LOVE ~ THE SWEET NERD
From thesweetnerd.com
PORT WINE CHOCOLATE CAKE FOR CHOCOLATE LOVERS - SCOTCH & SCONES
From scotchandscones.com
RED WINE CHOCOLATE CAKE RECIPE: A WINO'S DREAM CAKE
From chelsweets.com
RED WINE CHOCOLATE POKE CAKE RECIPE + STRAWBERRY WHIPPED …
From lifeloveandsugar.com
RED WINE CHOCOLATE CAKE - CHEF LORIOUS
From cheflorious.com
CHOCOLATE CHERRY WINE CAKE | EDIBLE DOOR
From edibledoor.ediblecommunities.com
CHOCOLATE WINE CAKE — LEMON IN GINGER
From lemoninginger.com
DECADENT CHOCOLATE WINE CAKE | OLIVE & MANGO
From oliveandmango.com
CHOCOLATE-RASPBERRY ICEBOX CAKE | FOOD & WINE
From foodandwine.com
CHOCOLATE AND WINE BUNDT CAKE - A BAKER'S HOUSE
From abakershouse.com
RED WINE CHOCOLATE CAKE | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
GERMAN RED WINE AND CHOCOLATE CAKE - FOOD AND JOURNEYS
From foodandjourneys.net
RED WINE CHOCOLATE CAKE - FOOD WITH FEELING
From foodwithfeeling.com
RED WINE CHOCOLATE CAKE RECIPE | WINE ENTHUSIAST
From winemag.com
RED WINE CHOCOLATE CAKE - COOKING WITH NONNA
From cookingwithnonna.com
BEST WINE WITH CHOCOLATE CHEESECAKE - (WITH REASONS!)
From drinkandpair.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love