Sunday, April 10, 2011

Chocolate Wine Cake

Ingredients for yellow cake:
2 1/2 cups all purpose flour
1/2 teaspoon salt
1 T baking soda
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1 cup white wine
1 cup olive oil
7 ounces raspberry jam

* * * * * * *

Ingredients for bittersweet chocolate buttercream icing:
1/2 cup unsalted butter, softened
1 cup confectioners sugar
1/2 cup Dutch processed cocoa
1/4 cup whole milk
1 teaspoon vanilla extract

Preparing the cake:
Preheat oven to 350 degrees F.

Butter and lightly flour two 9-inch cake pans.

Sift together flour, salt, and baking soda. Set aside.

In a standing mixer, blend sugar and eggs on medium-high for a minute. Slowly mix in vanilla extract, wine, and oil.

Gently fold dry ingredients into cake batter until smooth.

Pour batter into prepared pans and bake for 25 to 30 minutes until cake tester comes out clean. Cool on wire racks.

Spread jam on one layer; then top with the other. Frost top layer with icing.

* * * * * *

Preparing icing:
Blend butter and sugar. Fold in cocoa and gradually add milk until it starts to look like icing. Mix in vanilla extract.


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