This red wine and chocolate cake is deep, delicious, rich and perfect for entertaining.
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
For the cake
2 cups of all-purpose flour
2 cups of sugar
3/4 cup dark cocoa powder
1 tablespoon baking soda
1 teaspoon of salt
1 cup sweet red wine
3/4 cup milk at room temperature
3/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
3 large eggs at room temperature
For the icing
2 cups of fresh raspberries
1 1/2 cups salted butter at room temperature
1 cup 2 tablespoons vegetable shortening
9 cups of powdered sugar
HOW TO DO IT:
Preheat your oven to 350 degrees. Prepare three 9-inch cake pans by placing parchment paper on the bottom and spraying the sides with cooking spray.
In a large bowl, combine flour, sugar, cocoa powder, baking soda and salt. In a medium bowl, whisk together the salt, red wine, milk, vegetable oil, vanilla and eggs. Pour the wine mixture into the flour mixture and stir until smooth. The dough will be fine.
Distribute the dough evenly among the three baking pans and bake until a toothpick with a few crumbs comes out, 22 to 25 minutes. Remove from pan a few minutes after baking, remove parchment paper and allow to cool completely.
To make the glaze, puree the raspberries until soft. Strain to remove seeds. You should have approximately 1/2 cup of raspberry puree. Beat the butter and vegetable shortening until smooth. Add the raspberry puree. Slowly add the powdered sugar, one cup at a time, until everything is added and the glaze is smooth.
After the cakes have cooled, level the tops of the cakes with a serrated knife. Place the first of these two in the cake stand. Add a cup of frosting. Add the second cake, with the top of the dome removed. Add another cup of frosting. Finally, add the third layer. Place the pieces of icing with the icing tip of the 808. Hold the tip about 1/2 inch above the top of the cake and press the icing bag, placing a portion of icing on the edge of the cake, releasing it once it has spread out, touching the portion next to it. (It’s helpful to practice on a plate first.) Make a ring of beads around the outside of the cake, then repeat, working inward.
Add sprinkles and chocolate shavings to the top of the cake. A vegetable peeler works well for creating chocolate shavings.