Red Wine Chocolate Cake with Vanilla Buttercream
Faced with a bit of wine left in the bottle after dinner? Put it to work in this wow-worthy dessert. This moist, buttery cake is laced with cocoa powder and slathered with a creamy vanilla frosting for next-level comfort.
Prep time:
Cook time:
Serving size: 10
Calories per serving: 755
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 755
2 sticks (1 cup) unsalted butter, softened, plus more for the pan
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine salt
2 cups light brown sugar
3 large eggs
1/2 teaspoon vanilla
1 1/4 cups dry red wine
2 sticks (1 cup) unsalted butter, softened
3 1/4 cups confectioners' sugar
1 teaspoon vanilla
2 tablespoons About half and half or heavy cream
Directions:
For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch cake pan.
Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
Combine the butter and brown sugar together in a large bowl and beat with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. With the mixer on low, add the flour mixture in 3 batches, alternating with the red wine, beginning and ending with the flour, mixing until just incorporated.
Spoon the batter into the prepared baking pan and smooth the top with an offset spatula. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 35 minutes. Cool completely on a rack.
For the buttercream: Place the butter in a large bowl and beat with a mixer on medium-high speed until smooth. Add the confectioners' sugar in 3 batches, beating until each batch is incorporated. After adding the last batch, continue to beat until very smooth and lightened, about 3 minutes. Add the vanilla and 1 tablespoon of the half-and-half and beat until incorporated. Add more half-and-half as needed to make the icing a smooth, spreadable consistency. Keep at room temperature until ready to use.
Spoon the buttercream onto the cake and smooth with an offset spatula. Cut the cake into squares and serve.
Source: foodnetwork.com
Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
Combine the butter and brown sugar together in a large bowl and beat with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. With the mixer on low, add the flour mixture in 3 batches, alternating with the red wine, beginning and ending with the flour, mixing until just incorporated.
Spoon the batter into the prepared baking pan and smooth the top with an offset spatula. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 35 minutes. Cool completely on a rack.
For the buttercream: Place the butter in a large bowl and beat with a mixer on medium-high speed until smooth. Add the confectioners' sugar in 3 batches, beating until each batch is incorporated. After adding the last batch, continue to beat until very smooth and lightened, about 3 minutes. Add the vanilla and 1 tablespoon of the half-and-half and beat until incorporated. Add more half-and-half as needed to make the icing a smooth, spreadable consistency. Keep at room temperature until ready to use.
Spoon the buttercream onto the cake and smooth with an offset spatula. Cut the cake into squares and serve.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
