Red Wine Chocolate Cake With Vanilla Buttercream Food

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RED WINE CAKE



Red Wine Cake image

Make and share this Red Wine Cake recipe from Food.com.

Provided by Ladybug9769

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 7

1 package yellow cake mix
1 package instant vanilla pudding
1 1/2 cups red wine
1/2 cup oil
4 large eggs
4 cups powdered sugar
4 -6 tablespoons red wine

Steps:

  • Mix cake mix then bake according to cake mix instructions.
  • For the glaze, mix together in a bowl then pour over warm cake and serve.

Nutrition Facts : Calories 6110.6, Fat 190.7, SaturatedFat 32.1, Cholesterol 856.5, Sodium 5170.5, Carbohydrate 991.5, Fiber 5.8, Sugar 793.1, Protein 48.5

CHOCOLATE RED WINE CAKE



Chocolate Red Wine Cake image

This cake, from Italian chef Gennaro Contaldo, sounds absolutely amazing -- my two favourite sins, chocolate and red wine, in one! Dusting it with cocoa powder just before serving makes it look extra special.

Provided by Sackville

Categories     Dessert

Time 1h15m

Yield 1 20cm cake, 6-8 serving(s)

Number Of Ingredients 9

200 g butter, softened
250 g caster sugar
4 eggs, beaten
25 g cocoa powder
250 g plain flour
1 teaspoon baking powder
100 ml red wine
1 teaspoon vanilla extract
150 g plain chocolate chips

Steps:

  • Preheat the oven to 180 degrees C (350 F).
  • Lightly grease a 20cm springform cake tin.
  • Cream the butter and sugar together until light and fluffy.
  • Add in the eggs, then sift in the cocoa powder, flour and baking powder.
  • Mix in the red wine, then fold in the chocolate chips.
  • Pour the batter into the pan and bake for an hour or until a toothpick inserted into the centre comes out clean.
  • Remove from the oven, let it cool in the tin and then turn out.

Nutrition Facts : Calories 784.2, Fat 38.8, SaturatedFat 22.9, Cholesterol 212.2, Sodium 303.5, Carbohydrate 100.6, Fiber 4.3, Sugar 56, Protein 11.8

RED WINE CHOCOLATE CAKE



Red Wine Chocolate Cake image

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

6 tablespoons unsalted butter, at room temperature
3/4 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1 large egg yolk, at room temperature
3/4 cup red wine, any kind you like
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon all-purpose flour
1/2 cup Dutch-processed cocoa powder
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon
1/2 cup mascarpone cheese
1/2 cup chilled heavy cream or 1/2 cup whipping cream
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract

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

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