I am pretty sure if taste buds could talk that is what they were shouting after my first bite of this amazing chocolate cake. I mean seriously, how could you go wrong with butter, dark cocoa, and a glass of wine? Be still my beating heart! And then, it is drizzled with the glaze, followed by the light dusting of powdered sugar, and joined by a few raspberries, the perfect dessert!
When our daughter asked if she could make this cake I was a little skeptical. We love good food, but to be totally honest we are not really cake people. Cookies, pies, and cobblers don’t last long around our home, but for some reason cakes just aren’t big crowd pleasers. When she told me she was going to need to put almost 2 cups of wine in it, I hesitated again. That is a lot of wine in a cake.
But, the results were amazing.
For those who are not comfortable with consuming alcohol, the alcohol in the cake bakes off, but the frosting is a different story. I have added a milk substitute that is a bit more creamy, but wine free.
Preheat oven 350 degrees. Spray large bundt cake pan or mini bundt cake pans with cooking spray.
Mix together in a bowl:
• 1 ½ cup flour
• ¾ cup dark cocoa powder
• 1 tsp. baking soda
• ½ tsp. salt
In another bowl cream together:
• ¾ cup butter (softened)
• ¼ cup sour cream
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 tsp. vanilla
Alternate adding in dry ingredients with
• 1 ¼ cup Zinfandel wine – or other red wine.
Fold until mixed.
Spoon into prepared pans – 2/3 full.
Bake for 35 to 45 minutes, depending on the pans used.
• ¼ c. butter ( room temp.)
• 1 cup semi-sweet chocolate chips – melted
• ½ cup Zinfandel or red wine OR ½ and ½
• 1 cup powdered sugar
Lightly dust with powered sugar and add a few berries such as raspberries or strawberries.