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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Moist, chocolaty, not too sweet. This recipe is from Cooking Light magazine. I like to sprinkle it with sifted confectioner's sugar and serve with fresh whipped cream and a few fresh raspberries. 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 |
1 cup unsalted butter, softened |
1 3/4 cups sugar |
2 large eggs |
1 teaspoon pure vanilla extract |
1 1/4 cups dry red wine |
confectioners' sugar, for dusting |
whipped cream and berries |
Directions:
1. Preheat oven to 350. Butter and flour a 12 cup bundt pan. In a bowl, shisk the flour, cocoa powder, baking soda and salt.
2. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes.
3. 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.
4. 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 and berries.
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