Didn't quite finish that bottle of red wine last night? Use it to make chocolate cake of course! This rich and seductive chocolate cake is fudgy on the inside with a hint of red wine. Top it with wine-soaked "drunken" raspberries and a dollop of coconut whipped cream for the ultimate lovers' dessert!
Technique tip: The colder your kitchen and equipment are, the better your whipped cream will hold up. Work quickly to keep everything cool.
- 1½ cups all-purpose flour
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup dry red wine
- 1/2 cup water
- 1/2 cup canola oil
- 2 tablespoons white or apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/2 cup dry red wine
- 1/2 cup sugar
- 1 small container raspberries (6 ounces)
- Coconut Whipped Cream (see link below)
- Powdered sugar, for serving
For the cake:
1. Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan and line the bottoms with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together wine, water, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
3. Fill the prepared cake pan with batter. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out dry with a few crumbs clinging to it. Be sure to rotate the cake halfway through baking time. Let the cake cool completely.
For the topping:
In a small saucepan, combine wine and sugar and cook over medium heat until sugar dissolves and mixture begins to boil. Let boil for 1 to 2 minutes and remove from heat. Place raspberries in a bowl and pour the wine mixture over the raspberries. Refrigerate and let soak for at least 30 minutes and up to 2 days.
Slice cake and dust each serving with powdered sugar. Then, top each slice with a dollop of coconut whipped cream and spoonful of wine-soaked raspberries.