i don’t know about where you are but the weather here is miserable.
i mean like really really really miserable.
not only is it hot… ok maybe not hot but i consider the high 70s in january hot…. but i feel like the rain is never going to stop. we’re pretty much just going to float away here.
but that’s ok. i’ll just make this cake and everything will be dandy while i’m floating.
oh this cake.
i pinned it a while back because we all know i like cake and i like booze so it was like a natural fit. i didn’t really know when i was going to make it but then it was christmas eve and the time was right. it was calling. plus i had discovered my new favorite buttercream so it was like destiny or fate or something like that.
lindsay makes this cake with blackberry wine and uses some blackberry preserves between the layers. i’m not an exceptionally huge fan of blackberry and even less of a fan of jam (or preserves) in between my cake layers. other than changing the wine to a sweet shiraz, discarding the the jam and using marshmallow buttercream, i stayed true to her recipe. and it didn’t disappoint. this cake is definitely a show stopper!
chocolate red wine cake
- 2 c sugar
- 1 & 3/4 c flour
- 3/4 c cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 c buttermilk
- 1 c sweet red wine
- 1/2 c vegetable oil
- 2 tsp vanilla
- 2 batches of marshmallow buttercream
- 1 batch chocolate glaze (below)
preheat oven to 350F. spray 3 9in round cake pans with baking spray (cooking spray with flour).
combine the sugar, flour, cocoa, baking soda, baking powder and salt in a large mixing bowl. whisk to combine. add eggs, buttermilk, wine, oil and vanilla to the dry ingredients and beat until all are just combined. divide evenly among the 3 pans. bake 30-35 min or until a toothpick comes out clean. remove from the oven and place on a cooling rack for 10-15 min, or until cool enough to handle. turn the cakes out on the a cooling racks and cool completely.
- once the cakes are cooled completely you can assemble them. if they have domed up during the baking process, cut them level so you have a nice even top. add about 1/2 c of the buttercream to the top and spread evenly. press the second layer on top; add another 1/2 c of buttercream and spread evenly. add the final layer of cake on top. add a thin layer of buttercream to “crumb coat” the cake. stick the cake in the fridge for 15-20 min for the crumb coat to set.
- once the crumb coat has set, frost the cake with the remaining buttercream. stick the cake back into the fridge for another 30 min while you prepare and cool the glaze.
- once the glaze has cooled slightly, spread it on the top of the cake, letting it drip over the sides until you like the way it looks. you may not need all the glaze. stick the cake back in the fridge until set.
- 3.5 oz dark chocolate, chopped
- 2 tbs heavy cream
- 4 tbs powdered sugar, sifted
- 4-5 tbs warm water
- place the chocolate and heavy cream in a double boiler; stir until melted and smooth. remove from heat and whisk in the powdered sugar until smooth. add 1 tbs water at a time until the glaze is a good pouring consistency. let cool at least 10 min before pouring on the cake.
you might notice that my cake doesn’t quite have the noticeable buttercream layer between each cake layer. that’s because i only made 1 batch of buttercream and wish i had doubled it.
trust me on this.
recipe slightly adapted from: love and olive oil