Chocolate-Red Wine Cake
A recipe in Anne Willan's 2001 Cooking with
Wine inspired this fluffy, not-too-sweet
cake, which uses just enough wine in the
batter to give it a slight boozy flavor.
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder,
not Dutch process
1-1/4 teaspoon baking soda
1/2 teaspoon salt
2 stick(s) unsalted butter, softened
1-3/4 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1-1/4 cup dry red wine
Confectioner's sugar, for dusting
Whipped cream, for serving
Preheat the oven to 350°. Butter and flour a
12-cup bundt pan. In a bowl, whisk the flour,
cocoa powder, baking soda, and salt.
In a large bowl, using a hand-held electric mixer,
beat the butter with the sugar at medium-high
speed until fluffy, 4 minutes. Add the eggs, one
at a time, and beat until incorporated. Add the
vanilla and beat for 2 minutes longer. Working in
two batches, alternately fold in the dry
ingredients and the wine, until just incorporated.
Scrape the batter into the prepared
pan, and bake for 45 minutes,
until a toothpick inserted in the
center comes out clean. Let the
cake cool in the pan for 10
minutes, then turn it out onto
a rack; let cool completely.
Dust the cake with
confectioner's sugar and
serve with whipped cream.