Friday, October 12, 2012

Red Wine Chocolate Cake

I had a great year at the Iowa State Fair this year. I entered 15 or 16 items and placed with 4 of them. Some of my recipes will be posted in the next couple of days and some we're posted a while ago. My mother-in-law found this recipe for me and I tried it out for the first time for the fair. The recipe won 3rd place in the Cooking with Iowa Wine Class. The rules were to make a dessert using a wine made in Iowa. I used Sven Red Wine from Snus Hill Winery. This is the winery Luke and I got married out and they have some of my favorite wine. Can't wait to have a glass after the baby is born. This recipe is really simple and tastes more like a brownie than a cake but it's still amazing. Be sure to keep an eye on it while it's baking. If it bakes too long then it's really dry and crumbles a part. I recommend dusting with powdered sugar or making a glaze for the cake.


6 tablespoons  unsalted butter, at room temperature
3/4 cup  firmly packed dark brown sugar
1/4 cup  white granulated sugar
1 large egg + 1 large egg yolk, at room temperature
3/4 cup  red wine, any kind you like*
1 teaspoon  vanilla extract
1 cup + 1 tablespoon all-purpose flour
1/2 cup Dutch cocoa powder
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon 

Make the cake: Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula. Spread batter in prepared pan. Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. This cake keeps well at room temperature or in the fridge. It looks pretty dusted with powdered sugar.


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