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.
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.
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.
HUNGARIAN RICE PUDDING CAKE WITH RED WINE CHERRY SAUCE
Rice tortas, or rice pudding cakes, fall somewhere between a cake and a custard, and are a tradition all over Europe. This one takes its cues from Hungary, and is topped with a rich, red wine compote made with Hungary's prized fruit, cherries. The sauce blends beautifully into the rice giving it contrast in color and flavor-a fine finish to a rich meal.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 375 degrees F. Butter a 9-inch cake pan, then line the bottom with parchment paper and butter again. Dust the pan lightly with rice flour. Spread the cooked rice along the bottom of the pan.
- 2. Warm the milk in a small saucepan over low heat.
- 3. Beat the eggs, sugar, lemon zest, and salt in a bowl with an electric mixer on medium until pale yellow and the eggs start to thicken, about 1 1/2 minutes, being careful not to over whip which will cause the cake to rise and deflate when baked. Slowly stir in about half the warm milk into the eggs to temper, then add all the eggs to the saucepan and heat, stirring constantly, until it thickens slightly and almost coats the back of a spoon, 6 to 8 minutes.
- 4. Gently pour the custard over the rice and bake until the cake is just cooked through and wiggles only slightly in the very center, 40 to 50 minutes.
- 5. While the cake cooks, make the red wine cherry sauce. Combine the cherries, sugar, and wine in a saucepan over medium heat. Cook, stirring until the fruit softens and the liquid is reduced and syrupy, about 10 minutes. Cool and set aside.
- 6. Transfer the cake to a wire rack to cool for 30 minutes. Invert onto a platter and lift the pan. Remove the parchment paper. Cut into wedges and serve with the cherry sauce.
LEMON TEA CAKE WITH BLUEBERRY-RED WINE SAUCE
Steps:
- For sauce:
- Stir water, sugar, dry red wine, fresh lemon juice and cornstarch in medium saucepan over medium heat until cornstarch dissolves and mixture boils. Add blueberries. Boil until sauce thickens enough to coat back of spoon, stirring constantly, about 5 minutes. Cool 10 minutes. Stir in spices. Cool.
- For cake:
- Preheat oven to 325°F. Spray 8-inch square glass baking dish with nonstick vegetable oil spray. Line bottom of baking dish with parchment paper. Spray parchment with vegetable oil spray. Dust dish and parchment with flour. Beat butter and sugar in large bowl until fluffy. Beat in eggs, 1 at a time. Beat in grated lemon peel, lemon juice and vanilla extract. Sift cake flour, baking powder, baking soda and salt into medium bowl. Mix dry ingredients into butter mixture alternately with sour cream.
- Pour batter into prepared baking pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake on rack 10 minutes. Cut around sides of cake. Turn out onto rack. Peel off paper. Turn cake over. Cool. (Sauce and cake can be prepared 1 day ahead. Refrigerate sauce; wrap cake in aluminum foil and store at room temperature.)
- Cut cake into triangles; arrange on plates. Spoon sauce over.
RICH DARK CHOCOLATE CAKE WITH RED WINE CHOCOLATE FROSTING
I was looking for a light, rich chocolate cake that wasn't too sweet and was easy to make. I couldn't find one, so I took a couple of different recipes and doctored them to make this. It came out just as I wanted; light and fluffy without being too sweet. The red wine frosting makes it for grown ups only (at least that's what you can tell any kids that are after some!). If you prefer a more traditional sweetness, simply add more sugar - I'd suggest increasing by a third (ie to 400g). The frosting should be enough to put a layer between the two cakes and some on top. You may also like to slice each cake in two to add two more layers of frosting if you're feeling decadent - just increase the quantities.
Provided by Snowbunny Andorra
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Pre-heat the oven to 180°C Line two cake tins with parchment paper and grease.
- In a large bowl, mix together the flour, sugar, cocoa powder, bicarbonate of soda, baking powder, salt and coffee granules (ie all the dry ingredients).
- Make a well in the middle and add all the liquid ingredients.
- Use a whisk to mix together until completely blended. Don't be alarmed at how runny it is - it's much thinner than a normal cake mix!
- Pour into the two prepared tins and place in the oven for 30-40 minutes, until cooked through - the longer you leave them, the drier they will be. I found 30 minutes to be fine for a light, moist cake, but it will depend on your oven. Use a skewer inserted into the middle to make sure the cake is cooked through. If it comes out clean, you should be fine.
- Turn the cooked cakes out onto a cooling rack and place to one side.
- While they cool, make the frosting: Put the butter, icing sugar and cocoa powder in a bowl and cream together until light and fluffy. Add the cream cheese and mix well. Then, add the red wine a little at a time until it gets a little runnier. Give it a taste; you want to just be able to taste the wine without it being overpowering. Place in the fridge for a few minutes to let it stiffen up slightly.
- When the cake has cooled, spread the frosting on the top of one layer and place the other on top.
Nutrition Facts : Calories 5753.9, Fat 331.8, SaturatedFat 147.8, Cholesterol 947.7, Sodium 5006.7, Carbohydrate 677.6, Fiber 46.3, Sugar 407.3, Protein 82.5
RED WINE CAKE
This is my interpretation of a cake my friend in Germany has traditionally every year. It's delicious! You may adorn it with icing, candy or fruit. We like to frost it with buttercream frosting.
Provided by Harmony Dame
Categories Desserts Cakes Holiday Cake Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 360 degrees F (170 degrees C). Grease an 9 inch cake pan.
- In a large bowl, mix butter, sugar and eggs until smooth and creamy; add the vanilla and chocolate chips and mix well.
- In a small bowl, mix baking powder and flour; add to creamed mixture.
- Add red wine and mix well, but not for too long. Add cocoa powder to taste.
- Bake in preheated oven for 45 minutes to 1 hour; let cool and decorate. Serve.
Nutrition Facts : Calories 685.7 calories, Carbohydrate 80.8 g, Cholesterol 154 mg, Fat 38.8 g, Fiber 4.2 g, Protein 9.3 g, SaturatedFat 23.1 g, Sodium 326.8 mg, Sugar 48.4 g
RED WINE CAKE
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
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
MARINATED TUNA STEAKS WITH ANCHO CHILE RED WINE SAUCE AND SPINACH-TOMATILLO RICE CAKE
Steps:
- Whisk together ancho puree, garlic, fennel, allspice, orange juice, honey, olive oil, and oregano in a medium-baking dish. Add the tuna and turn to coat. Refrigerate for 20 minutes, covered.
- Heat grill pan over high heat. Remove tuna from marinade and season with salt and pepper to taste on both sides. Sear on 1 side until golden brown, about 1 1/2 to 2 minutes. Turn over and cook for 1 minute for medium-rare doneness.
- Place two Spinach-Tomatillo Rice Cakes onto a plate. Prop a tuna steak on top of the cakes at an angle. Drizzle the plate with the Ancho Chile Red Wine Sauce.
- Place water in a medium saucepan and bring to a boil. Heat olive oil in a medium high-sided saute pan over medium heat. Add the rice and stir to coat. Add 2 cups of the hot water and stir until evaporated. Repeat with the remaining water until the rice is al dente. Stir in the cheese and butter until combined. Stir in the spinach and tomatillo sauce, season with salt and pepper. Spread the mixture evenly out onto a sheet pan, cover and place in the refrigerator until firm, about 1 hour.
- Remove the risotto from the refrigerator and cut out 8 (2-inch) circles. Place the flour onto a plate and season with salt and pepper, to taste. Dredge the risotto circles on both sides in the flour and tap of the excess. Heat the butter and oil in a large saute pan over high heat. Saute the cakes until golden brown on both sides. Remove to a plate lined with paper towels.
- Preheat oven to 400 degrees F. Place tomatillos, garlic, and onions on a medium baking sheet, toss with oil and season with salt and pepper. Roast until all vegetables are soft, about 20 to 25 minutes.
- Place roasted vegetables and remaining ingredients in a food processor and process until smooth.
- Combine ancho puree and wine in a small saucepan and cook until reduced by half. Add the mixture to a blender with the vinegar and honey, blend until smooth and season with salt and pepper, to taste. With the motor running, slowly add the olive oil and blend until emulsified. Re-season, if needed.
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
LEMON TEA CAKE WITH BLUEBERRY-RED WINE SAUCE
Lemon Tea Cake with Blueberry-Red Wine Sauce
Provided by @MakeItYours
Number Of Ingredients 20
Steps:
- PreparationFor sauce: Stir water, sugar, dry red wine, fresh lemon juice and cornstarch in medium saucepan over medium heat until cornstarch dissolves and mixture boils. Add blueberries. Boil until sauce thickens enough to coat back of spoon, stirring constantly, about 5 minutes. Cool 10 minutes. Stir in spices. Cool. For cake: Preheat oven to 325°F. Spray 8-inch square glass baking dish with nonstick vegetable oil spray. Line bottom of baking dish with parchment paper. Spray parchment with vegetable oil spray. Dust dish and parchment with flour. Beat butter and sugar in large bowl until fluffy. Beat in eggs, 1 at a time. Beat in grated lemon peel, lemon juice and vanilla extract. Sift cake flour, baking powder, baking soda and salt into medium bowl. Mix dry ingredients into butter mixture alternately with sour cream. Pour batter into prepared baking pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake on rack 10 minutes. Cut around sides of cake. Turn out onto rack. Peel off paper. Turn cake over. Cool. (Sauce and cake can be prepared 1 day ahead. Refrigerate sauce; wrap cake in aluminum foil and store at room temperature.) Cut cake into triangles; arrange on plates. Spoon sauce over.
SHABBAT COFFEE CAKE WITH RED WINE-SOAKED PRUNES
Growing up, my favorite thing about Shabbat was the massive platters of cookies, pastries and cakes that would be put out at synagogue after the Friday evening service for the Oneg Shabbat. Oneg Shabbat means the joy of Shabbat. It's all about celebrating and, simply put, happiness; as a child (and now adult) with an insatiable sweet tooth, this spread of sweets was absolutely pure joy and happiness for me. I'd race out of the sanctuary the moment services ended and into the reception room, being one of the first to grab a paper plate and pile it high with one of each. I'd gravitate towards anything with jam, chocolate, powdered sugar and, of course, the little squares of coffee cake, each in its own little paper cup, with a thick layer of streusel on top. As is common in Jewish baking, there was always an abundance of prune-filled cookies and cakes, which at the time I avoided, but as an adult I've come to adore. They have a deep sweetness and a satisfying jammy quality, making them an ideal filling for all kinds of baked goods. In my nostalgic coffee cake, they're first cooked in red wine, another important symbol of Shabbat, and then used to create a jammy ribbon through the middle, revealed with the first slice. Enjoy this coffee cake anytime you need something sweet, nostalgic and joyful, for Shabbat, or not. I love the leftovers with a strong cup of coffee for an indulgent weekend breakfast.
Provided by Food Network
Categories dessert
Time 3h15m
Yield 12 servings
Number Of Ingredients 21
Steps:
- For the prunes: In a small pot, combine the prunes, granulated sugar, wine and cinnamon stick if using. Bring it to a simmer over medium heat. Reduce the heat to low and cook, stirring occasionally, until the wine reduces by about a quarter and the mixture becomes syrupy, 15 to 20 minutes. Turn off the heat and let the prunes cool to room temperature. Transfer to a container, cover and refrigerate until you're ready to make the cake. (You can do this up to a week ahead of time and keep them chilled until ready to use.)
- For the streusel topping: Combine the flour, dark brown sugar, cinnamon and salt in a mixing bowl. Break up any lumps of sugar with your hands, and then mix to evenly distribute all the ingredients. Add the melted butter and vanilla, and with a fork, gently mix the mixture together until large crumbles form. Use your hands and continue to gently mix until the topping is in crumbled bits ranging in size from a small marble to a lentil. Cover and place the streusel in the refrigerator to chill while you mix the cake.
- For the cake: Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9-inch springform pan with a circle of parchment paper and then butter the bottom and sides with 1 tablespoon of the softened butter. Set aside.
- In a mixing bowl, sift together the flour, baking powder and baking soda. Mix in the salt and set aside.
- In another mixing bowl, cream together the remaining 7 tablespoons of butter with the granulated sugar, vanilla extract and vanilla seeds. I like to do this with a large, stiff spatula, or a wooden spoon, beating the mixture for 2 minutes. Add the eggs and mix to fully combine. Add the sifted dry ingredients to the butter mixture, and gently fold them together until uniform. Last, add the sour cream and gently fold it through the batter until just combined. A few streaks is ok; you don't want to overmix it.
- Remove the prunes from the red wine syrup, straining off the liquid. Save the liquid for later! It's great drizzled on fruit or ice cream. Roughly chop the prunes and set aside.
- Transfer half of the batter to the prepared pan, and smooth it out into an even layer with a spatula. Add the chopped prunes in an even layer and then cover with the remaining batter, smoothing it out into an even layer. Remove the streusel from the fridge and gently break up any large clusters with your hands. Top the cake with the streusel crumbles in an even layer.
- Bake until set and a toothpick inserted in the center comes out clean with just a few moist crumbs, 50 to 55 minutes.
- Allow the cake to cool in the pan on a heatproof surface for at least 1 hour. Release the outer ring of the springform pan, running a butter knife around the edges if the cake seems to stick in any areas. I like to leave the cake on the bottom round of the pan for easy serving.
- Place the coffee cake on a serving platter or cake stand and using a small, fine strainer, dust the powdered sugar all over the top of the cake. Slice and enjoy. Shabbat Shalom!
CHOCOLATE RED WINE CAKE
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
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
CUMIN-SCENTED RACK OF LAMB IN A HONEY-RED WINE SAUCE WITH SAUTÉED POTATO CAKE
Yield 4
Number Of Ingredients 14
Steps:
- POTATO CAKE 14. Shred the potatoes in a food processor with a medium shredding disc. 15. Heat 2 tablespoons olive oil and 1 tablespoon butter in 9" nonstick sauté pan over medium high heat. 16. Squeeze all the excess liquid out of the potatoes and place in a bowl. Add salt and pepper and mix thoroughly. 17. When the butter has melted, add the potatoes to the pan. Using a metal spoon, spread the potatoes out across the pan and press down into a pancake. Place remaining 1 tablespoon butter on top of the cake. 18. Cook 5-7 minutes on each side, flipping once, until the potato cake reaches a deep golden brown color. Remove from pan and cut into 4 wedges. 19. Slice the lamb between the bones and serve with potato wedges and sauce.
CHOCOLATE CHOCOLATE CHIP RED WINE BUNDT CAKE - GIADZY
This chocolate cake features red wine in both the cake and the glaze, which makes it truly decadent and luxurious.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a bundt pan well with nonstick cooking spray. Set aside.
- In a medium bowl whisk together the flour, cocoa powder and baking powder. IN a separate large bowl combine the butter, sugar and salt. Using a handheld mixer, beat on medium high speed for 3 minutes or until light and fluffy. Add the eggs one at a time, beating to combine after each addition. Add the vanilla beat one more minute. Add 1/3 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 chocolate chips and fold in with a rubber spatula. Pour the mixture into the prepared pan and smooth the top. Top the pan on the counter to remove air bubbles. Bake for 45 minutes or until a toothpick inserted in the middle comes out with just a few crumbs. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
- 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.
TORTA DI VINO ROSSO (RED WINE CAKE)
From Maryanne Esposito's "Ciao Italia!", episode "Cucinando con Vino Rosso" (2006)
Provided by DrGaellon
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar in stand mixer. When light and fluffy, add eggs, one at a time, beating well after each addition. Add vanilla and wine.
- In a large bowl, sift together flour, salt, baking powder, cinnamon and cocoa powder. Add flour mixture to mixer bowl, 1/3 at a time, running on low and pausing while adding dry ingredients. Mix until well-blended. Remove bowl from mixer. Add chocolate and fold in by hand.
- Spray one 10 1/2-inch or 2 9-inch cake pans with butter-and-flour baking spray, or butter and dust with cocoa powder. Pour batter into pan(s).
- Bake in preheated 350F oven for 35-40 minutes or until skewer inserted in center comes out clean. Cool in pan 10 minutes, then turn out onto a rack until completely cool. If made as a single layer, dust top with confectioner's sugar in a small sieve. Serve with small glasses of a red dessert wine.
Nutrition Facts : Calories 514.5, Fat 36.1, SaturatedFat 21.9, Cholesterol 176.9, Sodium 181.7, Carbohydrate 44.2, Fiber 3, Sugar 21.4, Protein 7.6
RED WINE HONEY CAKE WITH PLUMS
Honey cakes are an inevitable part of the Rosh Hashana meal, but this one, with its deep, spicy flavor and gorgeous hue, will be welcome any time of year.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Place a rack in the middle of the oven; heat to 350 degrees. Generously grease and flour a 10-inch Bundt pan, including center tube.
- In a large bowl, whisk together flour, baking powder, baking soda, salt and spices.
- In another large bowl, whisk eggs well. Whisk in sugar, oil, 1 cup honey, the wine and the fresh ginger until well combined. Whisk in dry ingredients until smooth.
- Pour batter into pan and bake until springy to the touch and a cake tester comes out clean, 45 to 50 minutes. Transfer pan to a wire rack to cool for about 20 minutes, then unmold the cake and let cool completely.
- Meanwhile, pit and quarter plums. In a medium bowl, toss plums with remaining 2 tablespoons honey and the thyme. Add more honey to taste and let macerate for at least 30 minutes. Serve cake sliced and garnished with plums and thyme branches.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 20 grams, Carbohydrate 70 grams, Fat 24 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 231 milligrams, Sugar 49 grams, TransFat 0 grams
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