We have shared a reduction sauce for red meats as well as a white wine sauce for seafood. What better way to complete the meal with a red wine chocolate cake!
We know that you can find chocolate notes in many good Cabernet Sauvignons, but how about Cabernet Sauvignon notes in your chocolate cake? Why not try out this simple red wine cake recipe with your loved ones?
A good red wine chocolate cake is moist and airy on the inside, has a slight crunch on the outside with the right amount of flavour that isn't too overpowering. It makes a perfect dessert for dinner or afternoon tea!
Red Wine Cake 1/2 cup (1 stick) butter, softened 3/4 cup light brown sugar 1/3 cup granulated sugar 1 large egg 3/4 cup red wine ie. Cabernet Sauvignon 1/4 cup plain yoghurt 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 3 tablespoons cornstarch 3/4 cup cocoa powder 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt
Directions (For making the cake):
1.Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
2.In a large mixing bowl, cream together the butter and sugars. Add the egg and vanilla extract and beat until smooth. Beat in the wine and yogurt.
3.In a separate bowl, whisk together the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Add to wine mixture slowly, mixing until just incorporated.
4.Pour batter into prepared baking pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the cake bounces back slightly. Allow to cool in the pan for 10 minutes, before transferring to a cooling rack to cool completely.