German red wine choco cake

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St Claus 013This 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

  1. Methods:
  2. 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.
  3. 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.
  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 or cover with chocolate fondant.
  5. 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.Befana 005

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