RED WINE CHOCOLATE CAKE
2 cups (260g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) Hershey’s Special Dark Cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) buttermilk
1 cup (240ml) vegetable oil
1 tsp vanilla
1 cup (240ml) sweet red wine
1/2 cup (112g) salted butter
1/2 cup (95g) shortening*
2 1/2 cups (288g) powdered sugar
1/4 cup (120ml) raspberry puree (from about 1/2 cup of raspberries pureed in a food processor)
1 cup (224g) butter
1 cup (189g) shortening
3/4 cup (70g) dark cocoa powder
6 cups (690g) powdered sugar
1 tsp vanilla extract
4-5 tbsp (60-75ml) milk or water
6 oz (about 1 cup/170g) semi-sweet chocolate chips
1/4 cup (60ml) heavy whipping cream
1/4 cup (60ml) sweet red wine
ADDITIONAL INGREDIENTS AND TOOLS
Raspberries for top of cake**
Chocolate Wilton Candy Melts or something similar, like Chocolate Almond Bark
Wilton tips 3 and 10
Large round piping tip
9 inch offset spatula
- Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300 degrees.
- Add all dry ingredients to a large bowl and combine.
- Add eggs, buttermilk, vegetable oil and vanilla to the dry ingredients and mix well.
- Slowly add wine. Mix well.
- Divide batter evenly between cakes pans and bake for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
- Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
- While cakes cool, make icings. To make the raspberry buttercream, beat the butter and shortening together until smooth.
- Add 2 cups of powdered sugar and beat until smooth.
- Add raspberry puree and beat until smooth.
- Add remaining powdered sugar and beat until smooth. Set buttercream aside while you make the chocolate buttercream.
- To make the chocolate buttercream, beat the butter and shortening together until smooth.
- Add the cocoa and 2 cups of powdered sugar and beat until smooth.
- Add vanilla extract and 3-4 tbsp of water or milk and beat until smooth.
- Add remaining powdered sugar and beat until smooth, adding remaining water or milk as needed to thin out the icing.
- When the cakes are cool, put the cake together. Remove the tops of the cakes with a large serrated knife so they are flat.
- Place the first layer of cake on cake stand. Top with half of the raspberry buttercream and spread into an even layer.
- Add second layer of cake and remaining raspberry buttercream and smooth into a smooth layer.
- Top cake with remaining cake layer.
- Ice the outside of the cake with the chocolate buttercream. Here’s a tutorial for getting a smooth finish.
- To make the chocolate ganache, place chocolate chips in a medium sized bowl.
- Combine heavy cream and wine and microwave just until it begins to boil.
- Pour heated cream/wine over the chocolate chips and cover the bowl with clear wrap. Allow to site for 5-7 minutes, then whisk until smooth. Allow ganache to sit for 10-20 minutes to thicken. You could also set in the fridge to cool more quickly. You want the ganache to be pourable and spreadable, but not too thin.
- Pipe ganache around the top outside of the cake, then use an offset spatula to spread it out and over the edges of cake.
- Place raspberries around the back of the back, near the edge of the ganache.
- Place “hello” chocolate wording onto cake. For instructions, please refer to blog post above. You’ll use the chocolate Wilton candy melts for this.
*the shortening can be replaced with butter, if preferred.
**I used a full pint of raspberries for topping the cake.
Original Recipes visit: Red Wine Chocolate Cake @ lifeloveandsugar.com