A Splendid Cake for Valentine’s Day: Chocolate Red Wine Cake

    

  

     I’m one of those people who really doesn’t make too big of a deal about Valentine’s Day.  It’s a little funny to me, since I’m a bit of a romantic at heart.  Maybe it’s because I’m a thirty-something single gal.  Maybe it’s because I’m inclined to tell my loved ones that I love them, without waiting for February 14th to arrive.  Maybe I’m just confused.  I guess the only thing that I know for sure about Valentine’s Day is that, at least in my mind, it must involve a splendid cake.

    

     Boy, are you in for a treat.  This is officially one of my favorite recipes.  It’s really that good.  The cake is moist with a balanced texture (not too dense, not too light). It’s chocolaty, without being too rich, and has a subtle boozy flavor. You can serve it with just a sprinkling of powdered sugar on top, or if you’d like, you can dress it up with a blackberry puree and whipped cream. Either way, you’re not going to go wrong.

     You should be aware that, unlike most cakes containing alcohol, the wine does not entirely bake out of this cake.  Believe me, the average person is not going to get tipsy after eating a slice, or even two.  That said, I certainly wouldn’t serve it at a children’s birthday party, either. Catch my drift?

Adapted from: Food & Wine

Chocolate Red Wine Cake:

2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 ¼ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon ground nutmeg

½ teaspoon salt

2 sticks unsalted butter

1 ¾ cups sugar

2 large eggs

1 teaspoon pure vanilla extract

1 ½ cups dry red wine

     Pre-heat your oven to 350 degrees.  Prepare a 12 cup bundt pan with non-stick baking spray.  In a bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, ground nutmeg, and salt.  In a separate large bowl, beat butter and sugar on medium-high (4 on your Kitchen Aid) for about four (4) minutes, until the mixture is light and fluffy.  Next, add the eggs, one at a time, and beat until incorporated.  Add the vanilla and beat the mixture for about two (2) minutes longer.  Working in two batches, alternatively fold in the dry ingredients and the wine, until just incorporated. 

     Scrape the batter into the prepared pan, and bake the cake for 45 minutes.  Test the cake for doneness by inserting a toothpick, which should come out clean.  Let the cake cool in the pan for about 10 minutes, then turn it out on a rack and let it cool completely.  Dust the cake with powdered sugar, and serve with blackberry puree and whipped cream on the side.