Red Wine Chocolate Cake
The ultimate red wine Devil's Food cake. This decadent classic cake is given a new lift with a full bodied red wine.
Equipment
- classic bundt pan
- hand held electric beater
Ingredients
- 2¼ cups all purpose flour or plain flour
- ½ cup cocoa powder plus extra for dusting the pan
- 1½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter softened
- 1¾ cups superfine granulated sugar separated into 1 cup and ¾ cup
- 1 teaspoon vanilla extract
- 3 large eggs separated into yolks and whites
- 1⅓ cups dry red wine such as Cabernet Sauvignon (this can be substituted for water if preferred)
Instructions
- Preheat oven to 350°F (175C/155C Fan) and prepare a bundt pan. Grease and flour the pan well using cocoa powder in place of flour to avoid white patches when turning out your finished product.
- In a medium bowl, mix together flour, cocoa powder, baking soda and salt.
- In the bowl of an electric mixer, beat butter, adding 1 cup sugar and vanilla. Beat until light and fluffy. Add egg yolks one at a time, beating after each addition.
- Add flour mixture and wine alternating between each and beating until well combined.
- In a separate clean bowl, using a hand held electric beater, beat the egg whites until soft peaks form. Once egg whites have reached soft peaks, begin slowly adding ¾ cup sugar a tablespoon at a time. Beat on high until stiff peaks form.
- Add the egg white meringue to the batter and carefully fold in, trying not to knock out all of the air.
- Pour evenly into the prepared bundt pan and bake for about 40 minutes, until a skewer inserted into the central part of the cake comes out clean.
- Remove from the oven and allow to cool for a couple of minutes before turning out onto a wire rack to cool completely. For serving, dust with some icing sugar.
Nutrition
Calories: 309kcalCarbohydrates: 49.9gProtein: 4.6gFat: 9.5gSaturated Fat: 5.5gCholesterol: 61mgSodium: 425mgPotassium: 158mgFiber: 1.7gSugar: 29.6gCalcium: 18mgIron: 2mg
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