I’ve struggled over the past year to write more blog post. The main reason is because I was training for my first fitness competition and the other is because I felt that I wasn’t being who I really am. Don’t get me wrong I LOVE trying new healthy recipes but I also love a ooey gooey brownie every now and then.
So in order for me to be true to who I am I will be sharing a sweet balance of healthy and not so healthy recipes because after all this blog is not about following a “diet”. So what better recipe to start with then a chocolate cake that is infused with red wine. After all red wine is heart healthy.
I have to say that this cake is AMAZING! Besides the fact that it has red wine in it, it’s a very moist cake. I saw this recipe in a cookbook that I was browsing while waiting to check out…they seem to get me every time. The magazine included that the recipe was from the blog Pretty Simple Sweet so I pulled up the blog and searched for the recipe and found it, which saved me about $9.99. I’m notorious for buying a magazine and only wanting to make a few recipes.
The picture shown on Shiran’s blog shows a chocolate ganache frosting but she mentions just dusting the cake with powdered sugar. I opted for the powdered sugar so that I could save a little on the calories from the topping. I did try it with whip topping as well just to add a little something extra with it and it was great both ways. I seriously could have eaten the entire cake but I’ll take it to work and share the calories.
If after Thanksgiving you have a little extra red wine left over then I highly recommend giving this recipe a try. Shiran recommended using dark brown sugar to moisten the cake and give it more flavor.
You can REALLY taste and smell the red wine in the recipe so if you want more of a chocolate taste add more cocoa powder. Just a word of precaution, the red wine does not bake out so this might not be the recipe to share with your kiddos.
- 1 1/2 cups (210 g/7.4 oz) all-purpose flour
- 3/4 cup (75 g/2.7 oz) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup (2 sticks/227 g) butter, softened
- 1 1/4 cups (250 g/8.8 oz) granulated sugar
- 1/2 cup (100 g/3.5 oz) brown sugar (preferably dark)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups (300 ml) dry red wine
Preheat oven to 350F/180C degrees. Grease a 12-cup bundt pan and set aside.
In a medium bowl sift flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
In a mixer bowl fitted with the paddle attachment, beat together butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Beat in the eggs one at a time until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in (or fold by hand) the flour mixture in 3 additions, alternating it with the wine in 2 additions (starting and ending with the flour). Do not overmix.
Scrape the batter into the prepared pan and smooth the top. Bake for 45 minutes or until a toothpick inserted (mine was ready in 40 mins) into the center comes out clean. Allow the cake to cool in the pan for 10 minutes on a wire rack, then turn it out and let it cool completely. Dust the cake with powdered sugar.
Store cake at room temperature in airtight container for up to 3 days.
Cake can be frozen for up to 2 months.
Adapted from: Pretty Simple Sweet