Red Wine Cake
A rich chocolate Bundt cake made with red wine
Servings 12
Ingredients
- 2 cups all-purpose flour 9 oz -- spoon and sweep
- ¾ cup unsweetened cocoa powder not Dutch process
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- 2 sticks unsalted butter softened (8 oz)
- 1 ¾ cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ¼ cups dry red wine
- Confectioner’s sugar for dusting
- Whipped cream for serving
Instructions
- Preheat the oven to 350 F. f using a black Bundt pan, 325 F. I always use 325 F.
- Grease and flour a 12-cup bundt pan or spray it with flour-added cooking spray.
- Whisk the flour, cocoa powder, baking soda and salt together in a bowl.
- Cream the butter and sugar in a large mixing bowl using a hand-held mixer. Beat for about 4 minutes. Add the eggs and beat until incorporated. Beat in the vanilla, scraping sides of bowl. Beat for about two minutes.
- By hand or using lowest speed of mixer (best by hand) add the flour mixture and wine alternately beginning and ending with flour mixture.
- Pour into pan and bake on center rack for 45 minutes or until a tester inserted comes out clean. Let cool for 10 minutes. Flip from pan.
