This red wine chocolate cake is a twist on a classic Devil's Food, made with wine instead of water. The cake is rich with cocoa and wine but light and airy thanks to meringue.
Begin by preheating the oven and preparing your cake pan. For this recipe, I recommend a bundt pan, greased and dusted with cocoa powder, to avoid white patches from flour.
Begin your batter by creaming butter and sugar, then add eggs and vanilla, followed by dry ingredients. The key difference is to add wine as your liquid.
Once you've made your cake batter, this wine infused cake is lightened by a key ingredient: the meringue. Whisk your egg whites to soft peaks with an electric mixer.