Red Wine Chocolate Cake
Red wine in cake? You betcha! The Redman Family has trialed and tasted this recipe and it's delicious. It makes a gloriously moist cake with an added richness and depth thanks to the addition of the red wine.
2 cups plain flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
250g unsalted butter, softened
1 3/4 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups Redman Shiraz
Icing sugar, for dusting
Whipped cream, for serving
Preheat the oven to 180°C. Butter and flour a 10-inch 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, beting well after each addition. Add the vanilla and beat for another 2 minutes. 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 or until a skewer inserted in the centre comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Dust the cake with icing sugar and serve with whipped cream.