Red wine, raspberry, and chocolate. Now that sounds like a match made in heaven to me! I’ve been researching baking a chocolate cake, using red wine. Seems simple enough – but I wanted something more than just the flavor of red wine. I tend to like sweeter wines, and I definitely wanted to incorporate the taste of raspberry into my cake, as well as wine. I have a bottle of a raspberry dessert wine that I bought on a trip to Grayslake, Ohio. It’s from Glunz Family Winery and Cellars. I’m sure any dessert wine would work for this recipe. Or any wine that you like for that matter. My cake came out perfect – not too sweet, still light and fluffy, with plenty of chocolate to balance the raspberry flavor. The taste of the wine was certainly present, but not over-powering. Just the way I had hoped it would be!
I started with one of my chocolate cake recipes that I usually use for cupcakes, but I thought it would be a perfect texture for the addition of the wine. I filled the cake with my mascarpone whipped cream, flavored with some of the raspberry wine and raspberry jam. I also used a tiny bit of pink paste food color, to help enhance the pale pink color. I frosted the cake with chocolate butter cream cheese frosting, and scraped the sides to help minimize the frosting, and for a beautiful “naked” look to this cake. I swirled the top, for a more rustic look, then spooned some chocolate ganache – also flavored with 1 tsp of the raspberry wine – around the edges of the cake. Let this drip down the cake, randomly. Fresh raspberries completed the look, with a few piped on chocolate leaves, then a sprinkling of edible pink glitter. What a stunning cake!
Chocolate Cake (makes 2 8-inch layers) For more layers, or to make 9 inch layers, you should double this.
Ingredients:
3 oz. bittersweet or semi-sweet chocolate, chopped.
1/3 c Dutch processed cocoa powder
1/2 c hot coffee
2 large eggs
1/3 c vegetable oil
1/2 c red wine (raspberry dessert wine)
1 c all purpose flour
1 c sugar
1 tsp salt
1 tsp baking soda
Combine chocolate, cocoa powder, and coffee in a small bowl, and let sit for about 5 min – to melt the chocolate. Then stir gently using a whisk, til blended and smooth. Set aside to cool.
In the bowl of a stand mixer with a whisk attachment, add eggs, oil, and red wine.
Mix til blended. SLOWLY pour chocolate mixture into mixing bowl, while mixer set on LOW speed.
Combine dry ingredients into a separate bowl, and sift together, or blend using a whisk.
Add dry ingredients SLOWLY into mixing bowl with wet ingredients. Keep mixer on LOW speed until all dry ingredients added, then increase speed to med. Blend until very smooth.
Preheat oven to 350. Prepare 2 8″ cake pans with cooking spray, then line with parchment paper. Split the batter between the 2 pans (approx 2 c batter per pan). Bake for 25 – 30 min. Remove from oven, and cool completely.
Prepare the whipped filling. Whip 1 c heavy whipping cream til stiff peaks form.
Then add: 1/2 c granulated sugar, and 1 tsp raspberry wine and 1 tsp seedless raspberry jam. Whip until well-blended, but don’t over-mix.
Add 2/3 of an 8 oz container or mascarpone cheese – at room temp. Add this by spoonfuls, while the mixer is on med. Mix just til well blended and smooth. Don’t over-whip. Add a VERY SMALL AMOUNT of pink gel food coloring if desired. Blend. Set aside.
Combine 2 Tbsp seedless raspberry jam with 2 Tbsp raspberry wine, and whisk together. This will be used to glaze the cakes.
Place 1 cake layer onto a 10″ cardboard circle, on top of a revolving cake pedestal. Lightly glaze the top of the cake layer, using a spoon to spread half of the thin raspberry mixture over the cake. This will impart not only amazing flavor, but also moisture into the cake.
Top with about 1 cup of the whipped filling. Spread over cake, leaving a 1″ border around the cake. This will be to prevent the whipped topping from bleeding through the frosting. Refrigerate.
Mix a batch of my butter cream cheese frosting, flavored with chocolate.
Chocolate Butter Cream Cheese Frosting
1/2 cup butter (room temp)
8 oz cream cheese (room temp)
3 1/2 c powdered sugar
1/2 c cocoa powder, sifted
2-3 Tbsp heavy cream
1 tsp vanilla extract
Add butter, cream cheese, heavy cream, and vanilla to a stand mixing bowl, with a paddle attachment. Mix on medium speed until very smooth. Add powdered sugar, 1 cup at a time, then the 1/2 c of cocoa powder. Start the mixer on LOW (you can even pulse it a few times, to incorporate the sugar into the creamed mixture, to avoid the sugar going all over you and the counter!) Then mix on med – med high, til well-blended. Mixture should be soft, and of spreading consistency. Add a bit more cream if too stiff.
Add about 1/2 of the frosting mixture to a piping bag, with a large tip. Pipe a ring of frosting around the cake, right next to the whipped filling. This will keep the whipped filling in place.
Place the 2nd cake layer on top of the cream filling, and press down. Glaze the 2nd layer with the remaining raspberry glaze.
Frost the sides and top of the cake with chocolate frosting, using an offset spatula. Scrape around the sides of the cake, to remove the frosting, and allow the cake layers to show through. Spread frosting on the top of the cake, in a swirl pattern using the offset spatula. Refrigerate while you make the ganache.
Prepare some chocolate ganache, and add 1 tsp raspberry wine to this as well! Keep the flavor profile going! Drizzle around the edges of the cake, using a spoon, and allow it to drip down randomly. (4 oz chopped semi sweet chocolate, 4 oz heavy cream, microwave in 30 second bursts til melted – stir til smooth. Add the raspberry wine. Allow to cool and thicken a bit before using, or it will be too thin).
Decorate as you like – I used some fresh raspberries, then piped on some leaves using leftover chocolate frosting. Dust with a little edible pink glitter! Refrigerate to set the cake. It will last in the frig for up to 1 week covered.
