CB Easter Red Wine Featured Image 1600x400px.jpg
CB Easter Red Wine Gallery Image 600x360px.jpg
Red Wine Chocolate Cake
Rich, moist, and flavorful, this red wine chocolate cake carries a unique taste and an irresistible smell! If there’s one thing better than wine, it must be wine cake.
Logo
Recipe - CELLARBRATIONS AT KENTHURST
CB Easter Red Wine Gallery Image 600x360px.jpg
Red Wine Chocolate Cake
Prep Time45 Minutes
Servings12
0
Ingredients
1 1/4 cups (300ml) Uppercut Shiraz
1 1/2 cups (210g) all-purpose flour
3/4 cup (75g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (227g) unsalted butter, softened
1 1/4 cups (250g) granulated sugar
1/2 cup (100g) brown sugar
2 large eggs
2 teaspoons vanilla extract
Chocolate icing and chocolate pieces to garnish
Directions

1.     Preheat oven to 180c degrees. Grease a 12-cup cake pan.

2.     Sift flour, cocoa powder, baking soda, salt, and cinnamon in a bowl.

3.     Beat together butter and sugar on medium-high speed until light and fluffy. Beat in the eggs one at a time until combined. Add vanilla extract. Fold in the flour mixture in 3 additions, alternating it with the wine in 2 additions (starting and ending with the flour). Do not overmix.

4.     Scrape the batter into the prepared pan and smooth the top. Bake for 45 minutes or until a toothpick inserted into the centre comes out clean. Allow the cake to cool in the pan for 10 minutes before turning it out on a wire rack to cool completely. Drizzle chocolate icing over the cake and decorate as you please with shaved chocolate, choc pieces or Easter eggs to serve.

Store cake at room temperature in an airtight container for up to 3 days or freeze for up to 2 months.

45 minutes
Prep Time
0 minutes
Mix Time
12
Servings

Shop Ingredients

Makes 12 servings
1 1/4 cups (300ml) Uppercut Shiraz
an image
Age restricted item
Uppercut Barossa Shiraz 750mL Bottle
15% off online only
$19.54 was $22.99$2.61/100ml
1 1/2 cups (210g) all-purpose flour
Not Available
3/4 cup (75g) unsweetened cocoa powder
Not Available
1 teaspoon baking soda
Not Available
1/2 teaspoon salt
Not Available
1/2 teaspoon ground cinnamon
Not Available
1 cup (227g) unsalted butter, softened
Not Available
1 1/4 cups (250g) granulated sugar
Not Available
1/2 cup (100g) brown sugar
Not Available
2 large eggs
Not Available
2 teaspoons vanilla extract
Not Available
Chocolate icing and chocolate pieces to garnish
Not Available

Directions

1.     Preheat oven to 180c degrees. Grease a 12-cup cake pan.

2.     Sift flour, cocoa powder, baking soda, salt, and cinnamon in a bowl.

3.     Beat together butter and sugar on medium-high speed until light and fluffy. Beat in the eggs one at a time until combined. Add vanilla extract. Fold in the flour mixture in 3 additions, alternating it with the wine in 2 additions (starting and ending with the flour). Do not overmix.

4.     Scrape the batter into the prepared pan and smooth the top. Bake for 45 minutes or until a toothpick inserted into the centre comes out clean. Allow the cake to cool in the pan for 10 minutes before turning it out on a wire rack to cool completely. Drizzle chocolate icing over the cake and decorate as you please with shaved chocolate, choc pieces or Easter eggs to serve.

Store cake at room temperature in an airtight container for up to 3 days or freeze for up to 2 months.