Prepare to embark on a culinary journey that combines two of life's greatest pleasures: rich, velvety chocolate and sophisticated red wine. This show-stopping Red Wine Chocolate Cake with Raspberry Buttercream is not just a dessert—it's an experience that will tantalize your taste buds and impress even the most discerning food lovers. Imagine a moist, deep chocolate cake infused with the complex notes of red wine, topped with a luscious raspberry buttercream that adds a perfect touch of fruity elegance.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 cup red wine
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup raspberry buttercream frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring sides are well-coated with butter or cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a separate bowl, whisk together granulated sugar, red wine, vegetable oil, and eggs until the mixture is smooth and well combined. The red wine will add depth and richness to the chocolate cake's flavor.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can lead to a dense, tough cake.
- Transfer the batter to the prepared cake pan, spreading it evenly with a spatula. Gently tap the pan on the counter to release any air bubbles.
- Bake in the preheated oven for 30-35 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once the cake is completely cooled, spread the raspberry buttercream frosting evenly over the top and sides of the cake using an offset spatula.
- For best flavor, let the cake sit for 30 minutes before serving to allow the flavors to meld together. Optionally, garnish with fresh raspberries or a light dusting of cocoa powder.
Tips
- Choose a good quality red wine with robust flavors like Merlot or Cabernet Sauvignon to enhance the cake's chocolate profile.
- Ensure all ingredients are at room temperature for better mixing and a more consistent cake texture.
- Sift dry ingredients to prevent lumps and create a smoother batter.
- Do not overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Use an offset spatula for smooth, professional frosting application.
- Let the cake cool completely before frosting to prevent melting and sliding.
- For an extra touch, consider adding fresh raspberries or a chocolate drizzle as garnish.
- Store the cake in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 5g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 40mg
