Double Chocolate Red Wine Cake
Votes: 1
Time: 2 hours 25 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
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.
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.
Giada De Laurentiis's luxurious chocolate cake with red wine glaze is the perfect finishing touch to any holiday meal. Red wine is added to both the glaze and the batter, making the cake deliciously moist and soft. Its rich chocolate flavor comes not only from cocoa powder but also from chocolate chips.
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.
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 at room temperature
- 3 large eggs at room temperature
- 1 tsp vanilla extract
- 1 cup red wine
- 1 tbsp. dark chocolate granules
- Special equipment: a bundt cake pan with a hole in the center, capacity 12 tbsp.
Glaze
- 2/3 cup powdered sugar
- 1 tbsp red wine
We recommend
Recipes with similar ingredients: premium flour, cocoa, red wine, eggs, dark chocolate, chocolate chips (granules)
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray a baking dish generously with cooking spray.
- Cupcake:
In a medium bowl, combine the flour, cocoa powder, baking powder, and salt; set aside. In a separate large bowl, combine the granulated sugar and butter. Beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Add the vanilla; beat for another 1 minute. Add a third of the dry ingredients and mix on low speed until fully incorporated. Add half of the wine and mix on low speed until fully incorporated. Repeat. Add the flour mixture and chocolate last and fold in with a rubber spatula. - Pour the batter into the prepared pan and smooth the surface. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted into the cake comes out with a few crumbs attached, about 45 minutes. Let cool in the pan for 10 minutes, then invert onto a wire rack and let 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.
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