RED WINE CHOCOLATE CAKE
Use up that leftover red wine with this super fudgy bold chocolate layer cake. This red wine chocolate cake is frosted with a rich chocolate buttercream for the perfect grown up chocolate treat perfect for Valentine’s Day!
This recipe is in partnership with ALDI.
Happy almost Valentine’s Day, my loves! Valentine’s Day is one of my absolute favorite days because it’s totally acceptable to eat chocolate covered strawberries and brownies all day. I mean…a holiday all about chocolate and love? What’s not to like? And this year we’ll be celebrating it with this seriously tasty red wine chocolate cake. It’s bold, it’s fudgy, it’s chocolatey and it’s super easy to make.
INGREDIENTS
For The Red Wine Chocolate Cake
1 ½ cups Baker’s Corner Granulated Sugar
½ cup Baker’s Corner Baking Cocoa
1 ⅓ cups Baker’s Corner All Purpose Flour
1 teaspoon baking soda
1 ¼ teaspoons baking powder
½ teaspoon salt
½ cup vegetable oil
2 eggs, beaten
2 teaspoons vanilla extract
1 cup Intermingle Red Wine Blend
For The Frosting
½ cup unsalted butter, room temperature
⅓ cup Baker’s Corner Baking Cocoa
1 ½ cups powdered sugar
1 teaspoon vanilla extract
2 – 3 Tablespoons Intermingle Red Wine Blend
¼ teaspoon salt
INSTRUCTIONS
Preheat the oven to 350°F and line two 6-inch cake pans with parchment paper on the bottom. Grease the sides.
In a large mixing bowl combine the Baker’s Corner Granulated Sugar, cocoa powder, all purpose flour, baking soda, baking powder and salt. Whisk to combine.
Make a well in the center and add the vegetable oil, vanilla extract, eggs, and red wine. Whisk until the batter is smooth and no lumps of flour remain.
Divide the batter evenly between the two pans and bake for 30 minutes or until a knife inserted into the middle comes out mostly clean. Allow the cakes to cool for 10 minutes before removing from the pans and transferring to a wire rack to cool completely before frosting.
While the cakes cool, combine the butter, cocoa powder, powdered sugar, salt, Intermingle Red Wine Blend, and vanilla in a stand mixer fit with the paddle attachment. Beat on low, gradually increasing the speed to high. Mix until fluffy and no streaks of cocoa powder combine.
Once the cakes are cool, place one layer on a cake stand, spread about half of the buttercream in the middle of the cake. Place the next layer on top of the cake and use an offset spatula to frost the outside of the cake, scraping off any excess frosting. Serve with red wine (obviously). Enjoy!
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