Recipe of Homemade Chocolate Red Wine Cake

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Chocolate Red Wine Cake

Before you jump to Chocolate Red Wine Cake recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Save Money In The Kitchen.

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You may possibly prefer preparing food with your oven, but using a microwave instead will cost you a lot less money. The energy used by cooking in an oven is greater by 75%, and possibly this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will certainly boil water or steam vegetables more quickly than your stove, and use a lot less electricity. You might think that you save energy by washing your dishes by hand, nonetheless that is not true. A dishwasher is specifically economical when it's full before a cycle is going. Don't dry the dishes using heat, use the cool dry or air dry features to increase the money you save.

The kitchen by itself provides you with many small methods by which energy and money can be saved. Efficient living is actually something we can all do, without difficulty. It's related to being functional, most of the time.

We hope you got insight from reading it, now let's go back to chocolate red wine cake recipe. To cook chocolate red wine cake you need 11 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to cook Chocolate Red Wine Cake:

Use 1 1/2 cups of (210 g/7.4 oz) all-purpose flour.
Prepare 3/4 cup of (75 g/2.7 oz) unsweetened cocoa powder.
Get 1 teaspoon of baking soda.
Take 1/2 teaspoon of salt.
You need 1/2 teaspoon of ground cinnamon.
Use 1 cup of (2 sticks/227 g) butter, softened.
Prepare 1 1/4 cups of (250 g/8.8 oz) granulated sugar.
Take 1/2 cup of (100 g/3.5 oz) brown sugar (preferably dark).
You need 2 of large eggs.
Take 1 1/4 of red wine cup.
Take 2 teaspoons of vanilla extract.

Steps to make Chocolate Red Wine Cake:

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 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.
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 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.