Rich, Fruity, and Sinful! A fruity, red wine paired with a dark chocolate cake is one thing. Marrying the two together is another. Bold and rich make this cake a perfect dessert for a sinfully rich dinner.
Ingredients
- 6 ounces flour
- 2 ounces of cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces unsalted butter, at room temperature
- 14 ounces vanilla sugar (or granulated sugar)
- 2 eggs
- 1 teaspoon vanilla extract
- 1⅓ cup sweet red wine (try Apothic Dark)
- 1 cup cinnamon red wine sauce, recipe below
Instructions
- Preheat an oven to 350°F.
- Butter and flour or grease a bundt pan. Set aside.
- Mix together the flour, cocoa powder, baking soda and salt in a large bowl. Set aside.
- Beat the sugar and vanilla together until light and fluffy, about 5 minutes.
- Add the eggs, 1 at a time, and then the vanilla, mixing well after each addition.
- Add half of the dry mixture and mix in well. Pour in the wine and mix in well. Add the rest of the dry mixture and mix until the batter is smooth.
- Pour the batter into the prepared bundt pan. Bake for 40 to 45 minutes, or until a toothpick comes out just clean.
- Let the cake cool upright in the pan for a few minutes. Turn the pan over on a rack, and let it cool completely before unmoulding.
- Before serving, drizzle on a little cinnamon red wine sauce.
What wine to use?
Look for a red wine that emirate blackberry and blueberry notes, but it is subtly rich with hints of coffee and dark chocolate.
