Food Recipes Desserts Cake Chocolate-Red Wine Cake 5.0 (2,430) 5 Reviews A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor. More Great Chocolate Desserts By Kristin Donnelly Kristin Donnelly Kristin Donnelly is a writer with nearly two decades of experience crafting stories and recipes for editorial publications, books, and brands. She was a food editor at Food & Wine for eight years. Kristin is the author of two cookbooks and co-host of the Everything Cookbook podcast. Food & Wine's Editorial Guidelines Updated on May 5, 2017 Rate PRINT Share Trending Videos Close this video player Photo: © Frances Janisch Active Time: 25 mins Total Time: 1 hr 40 mins Yield: 1 bundt cake Ingredients 2 cups all-purpose flour 3/4 cup unsweetened cocoa powder (not Dutch process) 1 1/4 teaspoons baking soda 1/2 teaspoon salt 2 sticks unsalted butter, softened 1 3/4 cups sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/4 cups dry red wine Confectioner's sugar, for dusting Whipped cream, for serving Directions Preheat the oven to 350°. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated. Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner's sugar and serve with whipped cream. Originally appeared: September 2009 Rate It Print