How to make this recipe 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; Dust the cake with confectioner's sugar and serve with whipped cream. Aggregate Rating value: 5 Author Name: Nikita Dias Review Body: Awesome cake,very soft and moist Author Name: Julie Briggs Review Body: Can anyone tell me if it's okay to make this in a springform pan?

Red Wine Chocolate Cake with Whipped Mascarpone Adapted loosely from this Everyday Chocolate Cake, and you This, as far as I’m concerned, is the real red velvet cake — chocolate, naturally reddened and intensely flavored. fonts for wine bottlesFor reasons I cannot put my finger on, this feels quintessentially September, fudgy rich chocolate, faintly spiced red wine, diminutive in size and so very quick to make. beer and wine near my locationWe are completely obsessed with it already.buy wine away canada Now, the essentials: The wine does not, I repeat, does not, fully bake out. best selling red wine uk

It will taste like there’s wine in there though not in the way that it would leave you tipsy, nevertheless, I will not be using this cake for, say, my toddler’s birthday party, if you get my drift. If you’re familiar with the Everyday Chocolate Cake, you might notice that I’ve changed a bunch of things. how much does a glass of wine cost in the ukIt’s flat and round, not a thick loaf. wine and food loversI use only 3/4 of the volume of some ingredients and 2/3 volume of others, you’ll see, the red wine gives it an intensity that’s best served thin — the final cake is only 3/4- to 1-inch tall, and bakes quickly. I add a yolk which just… makes it better and cinnamon, which plays off the red wine and chocolate fantastically, but not so much that it competes with either. Oh, and it’s still a one-bowl cake, and bakes in no time.

You know you wanna. 6 tablespoons (85 grams) unsalted butter, at room temperature 3/4 cup (145 grams) firmly packed dark brown sugar 1/4 cup (50 grams) white granulated sugar 1 large egg + 1 large egg yolk, at room temperature 3/4 cup (177 ml) red wine, any kind you like* 1 teaspoon (5 ml) vanilla extract 1 cup + 1 tablespoon (133 grams) all-purpose flour 1/2 cup (41 grams) Dutch cocoa powder 1/8 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon table salt 1/4 teaspoon ground cinnamon (this is a great place for that fancy Vietnamese stuff you stashed away) 1/2 cup mascarpone cheese 1/2 cup (118 grams) chilled heavy or whipping cream 2 tablespoons (25 grams) granulated sugar 1/4 teaspoon vanilla extract Make the cake: Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula. Spread batter in prepared pan. Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. This cake keeps well at room temperature or in the fridge. It looks pretty dusted with powdered sugar. Make the topping: Whip mascarpone, cream, sugar and vanilla together until soft peaks form — don’t overwhip. Dollop generously on each slice of cake.

It can also be covered and refrigerated for up to 4 hours. * I used Bedell First Crush Red, one of our North Fork favorites.Yes, You Can Drink Wine With Birthday Cake. It is Birthday Week on The Kitchn. This set me thinking about how easy (or difficult) it is pairing wine and birthday cake. It is probably not something you automatically consider, but believe me, it can be fun. Chocolate, coffee, vanilla, strawberry, or coconut cream — birthday cakes come in all sorts of flavors and textures — so there is a lot of scope to have fun playing around with different wines. What are some of your favorites? There is really only one 'golden rule' for me when choosing wines to match cake. The wine should be sweeter than the cake; and you should try to match flavor intensity. For example, a rich port would kill a delicate Pavlova. With that in mind here are some of my favorite birthday cake pairings: Wines to Pair With Birthday Cake Flavors Vanilla layer cake – A white VDN (Vin Doux Naturel) from France works really well.

Beaumes de Venise or Rivesaltes — the pure, bright stone fruit flavors and floral notes are a perfect balance for the simple vanilla flavors. Chocolate Ganache – 5-year-old Malmsey Madeira — the sweetest style of Madeira. With its high acidity it is a perfect foil for the richness of chocolate. Red Velvet Cake — A red VDN (Vin Doux Naturel) such as Maury or Banyuls — again from France. Extremely sweet, these wines have rich, heady aromas and flavors of macerating red fruit which, both contrast and compliment the red velvet flavors. Strawberry Shortcake – Here, lightness calls for something less powerful such as a Demi-sec Champagne, or maybe an extra-dry Prosecco. The bubbles offer refreshment and a palate-cleansing sensation that marries well with the strawberries in this cake. Rich Fruit Cake – Baking spices, dried fruits call for something like a Vin Santo, whose flavors of dried figs, nuts and sweet spices truly compliment any fruit cake. Coconut Cream Cake – Such a rich cake calls for a wine with high acidity such as a Tokaji or late harvest Riesling.

The citrus marmalade, stone fruit and honey flavors brighten and lift the rich creamy coconut. Pavlova – Light and creamy Pavlova calls for something on the more delicate side. Moscato d'Asti with its slight sparkle comes straight to mind, the peachy, floral notes a lovely compliment to the soft marshmallow center of the meringue. Ice Cream Cake – Any of you who have read my previous posts on dessert wines know that my favorite pairing with ice cream is Pedro Ximenex (PX) – the decadently sweet sherry wine. Poured over the ice-cream cake – absolutely divine. I would love to hear about some of your favorite wines with birthday cake — or whether you prefer just water. Until next week, enjoy! Mary Gorman-McAdams, DWS, is a New York based wine educator, freelance writer and consultant. She hold the Diploma in Wine & Spirits from the Wine and Spirits Education Trust (WSET), and is a candidate in the Master of Wine Program. Related: Delicious Dessert Wines for Dessert Week