Red wine and chocolate are among the most perfect of pairings for the dessert course, especially when they come together in this luscious cake.
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 1/4 cups sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup red wine (Cabernet or Merlot preferred)
- 2 cups heavy whipping cream
- 4 to 6 tablespoons confectioner's sugar more or less to taste
- 1 cup raspberry or strawberry preserves
Preheat the oven to 350 degrees. Butter and flour two 8-inch cake pans. Set aside. Whisk together the flour, cocoa, baking soda and salt in a medium bowl. Set aside. Using an electric mixer, beat the butter in a large bowl until fluffy, about 5 minutes. Add the sugar and continue beating until light and fluffy, about 2 minutes. Mix in the vanilla and eggs until well combined. Alternate adding the dry ingredients and the wine, mixing well between each addition.
Divide the batter between the prepared pans and bake for 23 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from the pan. Let cool completely on a wire rack.
Using an electric mixer, whip the cream and the confectioner’s sugar together in a chilled bowl until stiff peaks form.
Assemble the cake just before serving. Place one layer on a serving plate and spread the raspberry jam on top. Top with a layer of whipped cream. Place the second cake layer on top and spread with the remaining whipped cream. Garnish with a dusting of cocoa powder, if desired, and serve.
Photo by Jodi Miller