This Red Wine Chocolate Velvet Cake Recipe is a great way to use up a part bottle of red wine... Everyone knows (or should) that red wine and chocolate pair really well, so why not try out this red wine and chocolate recipe?
|Unsalted butter||230 Gram ((250 mL / 1 cup, at room temperature))|
|Brown sugar||430 Gram ((500 mL / 2 cups))|
|Granulated sugar||150 Gram ((175 mL / ¾ cup))|
|Pure vanilla extract||10 Milliliter ((2 tsp))|
|Chocolate liqueur||15 Milliliter ((1 tbsp))|
|Red wine||375 Milliliter ((1 1/2 cups))|
|Buttermilk||155 Milliliter ((½ cup + 2 Tbsp))|
|All purpose flour||400 Gram ((925 mL / 3¾ cup))|
|Dutch process cocoa powder||130 Gram ((250 mL / 1 cup))|
|Baking soda||2 Milliliter ((½tsp))|
|Baking powder||5 Milliliter ((1 tsp))|
|Coarse salt||5 Milliliter ((1 tsp))|
1. Preheat oven to 160°C (325ºF).
2. Grease, flour and line the bottom of three 9" (23 cm) round cake pans with parchment.
3. Cream the butter until light and fluffy.
4. Add the sugars and continue to cream until fluffy.
5. Add the eggs one at a time and beat well, between additions.
6. Beat in the vanilla, and chocolate liqueur.
7. Mix in the red wine, and buttermilk.
8. Sift the flour, baking soda, baking powder, cocoa, and salt together.
9. Stir the dry into the wet, in 2 or 3 additions.
10. Divide the batter between prepared pans.
11. Bake for 25 - 35 minutes, or until a cake tester inserted into the center of each layer comes out clean.
12. About half way through the bake, shuffle the pans for even baking.
13. Cool in pans on a rack for about 10 mins, then remove from pans and cool the rest of the way on a cooling rack.
14. Ice with cream cheese or mascarpone frosting.
15. Serve and enjoy!