Chocolate-Red Wine Cake
Ingredients2 cups all-purpose flour3/4 cups unsweetened cocoa powder (not Dutch process)1 1/4 teaspoons baking soda1/2 teaspoon salt2 sticks unsalted butter or butter alternative, softened1 3/4 cups sugar or the equivalent of a sugar alternative2 large eggs1 teaspoon pure vanilla extract1 1/4 cups Italian dry red wineConfectioner’s sugar, for dusting
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 the large bowl of an 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 beat for 2 minutes longer.
Working in two batches, alternately fold in the dry ingredients and the wine, just until incorporated.
Scrape the batter into the prepared pan and bake for 45 minutes or 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 and serve.
Via Mariano Pallottini