This not too sweet classic German red wine cake was a cooking with wine experienced fluffy delicacy, at which I just used enough wine in the batter to give the cake a slight boozy flavor! Do not be fooled by the form of the cake which looks like a muffin but it is not.
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch process)
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 3/4 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups dry red wine
1 teaspoon cinnamon
3-4 cloves (ground or powder)
half teaspoon cardamom
150 gr or more chocolate flakes
To the top: 150 gr black chocolate fondant
- Preheat the oven to 350°. Butter and flour a 12-cup 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, and beat until incorporated. Add the vanilla and the spices and beat for 2 minutes longer. 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, 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 or cover with chocolate fondant.
- Melt chocolate in a pan (over hot water bath) add a bit of butter if you like and a teaspoon of rum. Cover the cake with the melted chocolate and until chocolate dries (Iprepared for Santa Claus’s day in Europe it falls on 6th of December) I decorated the top with fresh strawberry and whipped cream.