Chocolate cake with red wine

Votes: 1

Time: 2 hours 25 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Serving size: 1 of 8 servings
Calories 693, total fat 34 G., saturated fats 20 G., proteins 8 G., carbohydrates 90 G., fiber 4 G., cholesterol 131 mg, sodium 164 mg, sugar 60 G.

This luxurious cake captivates with its combination of red wine and chocolate—a double-whammy, as both cocoa powder and dark chocolate chips are added to the batter. Red wine in a chocolate cake may seem like a strange idea at first, but the result is fantastic! The cake is moist, moderately sweet, and has a subtle fruity flavor. Once it's completely cooled, drizzle it with a glaze made from red wine and powdered sugar. Let the glaze set, and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcake

2 cups premium flour
0.5 cup cocoa powder
1.5 tsp baking powder
1/4 teaspoon coarse salt
1.5 cups granulated sugar
220 g unsalted butter, room temperature
3 large eggs, room temperature
1 tsp vanilla extract
1 cup red wine
1 tbsp. dark chocolate granules
Special equipment: 12-cup round cake pan with a hole in the center

Glaze

2/3 cup powdered sugar
1 tbsp red wine

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, red wine, powdered sugar, dark chocolate, chocolate chips (granules), cocoa

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray a cake pan thoroughly with cooking spray.
Cupcake:

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 hand mixer, beat on medium-high speed until light and fluffy, about 3 minutes.

Add the eggs one at a time, mixing after each addition. Add the vanilla extract and beat for another 1 minute. Add a third of the flour mixture and mix on low speed. Add half of the wine and mix on low speed. Repeat.
Finally, add the last third of the flour mixture and the chocolate pieces and fold in with a silicone spatula.
Pour the batter into the prepared pan and smooth the surface. Tap the pan on the counter to release any air bubbles. Bake until a toothpick inserted into the center of the cake comes out with a few crumbs, about 45 minutes.
Cool the cake in the pan for 10 minutes, then invert and transfer to a wire rack to cool completely.
Glaze:

In a small bowl, whisk together the powdered sugar and wine until smooth. Drizzle the glaze over the cooled cake.
Let the glaze set for 30 minutes and serve.