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. More Great Chocolate Desserts
How to Make It
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 handheld 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.
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Aggregate Rating value: 5
Review Count: 2428
Worst Rating: 0
Best Rating: 5
Author Name: Nikita Dias
Review Body: Awesome cake,very soft and moist
Review Rating:
Date Published: 2016-06-30
Author Name: Julie Briggs
Review Body: Can anyone tell me if it's okay to make this in a springform pan?
Review Rating:
Date Published: 2017-01-02