Red Wine Chocolate Cake with Raspberry Butter Cream
Servings 15 servings
Red Wine Chocolate Cake is one of those desserts that is almost too good to be true! It combines a scrumptious moist chocolate cake and gives it a hug with sweet red wine. The raspberry buttercream icing takes the cake to a whole new level of decadence that you won’t want to miss!
Ingredients
Chocolate Cake
- 2 cups all-purpose flour (260 g)
- 2 cups granulated sugar (414 g)
- ¾ cup dark chocolate cocoa powder such as Hershey’s Special Dark (85 g)
- 1 tablespoon baking soda (15 g)
- 1 teaspoon salt
- 1 cup sweet red wine (240 ml)
- ¾ cup milk room temperature (180 ml)
- ¾ cup vegetable oil (180 ml)
- 1 ½ teaspoon vanilla extract (8 ml)
- 3 large eggs room temperature
Raspberry Frosting
- 1 ¼ cups fresh raspberries (125 g)
- 1 cup salted butter room temperature (224 g)
- ¾ cup vegetable shortening (142 g)
- 6 cups powdered sugar divided (690 g)
- pink gel icing color as needed
- sprinkles as needed
- chocolate bar optional, for chocolate shavings
Instructions
Chocolate Cake
- Grease a 9 x13-inch cake pan and preheat the oven to 350°F (176°C).
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda and salt. In a medium bowl, combine the wine, milk, oil, vanilla extract and eggs. Pour the wine mixture into the flour mixture and mix until smooth. (The batter will be thin).
- Pour into the prepared pan and bake 34 to 36 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Remove the cake from the oven and allow to cool completely.
Frosting
- Add the raspberries to a food processor and puree. Strain the puree through a mesh sieve to remove the seeds, and then set the puree aside. You should have about 5 tablespoons (75 ml) of puree after straining it.
- Beat the butter and shortening until smooth. Add 3 cups (345 g) of powdered sugar and mix until smooth. Add raspberry puree and mix until smooth. Add the remaining 3 cups (345 g) powdered sugar and mix until smooth.
- With your cake horizontal, pipe one vertical row at a time. For the second row, the dallops should be off set to fill in the gaps
- Once the whole cake is covered, top with some sprinkles and chocolate shavings (made by grating the chocolate bar over the cake).
- This cake is best eaten within 2 to 3 days.
Nutrition Information
Calories: 489, Carbohydrates: 87g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 65mg, Sodium: 496mg, Potassium: 56mg, Sugar: 73g, Vitamin A: 425IU, Vitamin C: 0.1mg, Calcium: 12mg, Iron: 1.1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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