I have no idea if this kind of cake is common outside of Germany… probably cause everybody loves some alcohol in their cake, right? ;) Well, here it’s kind of a classic cake your grandma would probably make for their friends that come over for a coffee and a chat. Some might think that kind of cakes are a bit old-fashioned and boring, but no… red wine chocolate cakes are delicious and not only for grandmas ;)
I often wonder how these kinds of cakes come into fashion one day and more so how/why somebody comes up with that kind of idea in the first place. Was it a person that liked the wine a bit too much and wanted to hide his affection by pouring it into a cake batter… thinking nobody will notice? Or was it just a coincidence? A baker had a bottle of wine next to a chocolate cake batter and suddenly the bottle tips over and ends up in the bowl? Or was it maybe an adventurous princess who said to her servants “I want to eat wine! Bake me some wine!” and then they made her a chocolate cake with red wine? I guess we will never know, but my guess would be a clumsy princess with tendencies to alcoholism trying to bake a cake for her family and friends… someone like me. Juuuust kidding :P
Anyway. It is basically just a delicious chocolate cake that got slightly “enhanced” with some red wine so grandma and her friends can have some fun in the afternoon without being judged. I, personally love this cake too. The flavor of the red wine is not strong, it’s just a hint (for me). I mean if you dunk a piece of chocolate cake into red wine… who would eat that? You want the flavors to match and elevate each other and not overpower ;)
If you still think the half cup of red wine is too much (even though that is going to be well distributed in this cake and only a tiny bit in each slice) you can reduce the amount and use some milk instead. If you want to ditch the wine completely that’s also fine and you will end up with a lovely no-wine-chocoalte-cake. Also good, right? ;)
INGREDIENTS / ZUTATEN
8.8 oz. (250g) butter, at room temperature
3/4 cup (150g) sugar
1 tsp. vanilla extract
4 medium eggs
2 cups (260g) all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
pinch of salt
2 tbsp. cocoa powder
3.5 oz. (100g) ground almonds
1/2 cup (120ml) dry red wine
3.5 oz. (100g) semi-sweet chocolate, chopped
For the glaze:
5.3 oz. (150g) semi-sweet chocolate glaze
1 tbsp. coconut oil
250g weiche Butter
150g Zucker
1 TL Vanille Extrakt
4 Eier (M)
260g Mehl (Type 405)
2 TL Backpulver
1/2 TL Natron
1/2 TL Zimt
Prise Salz
2 EL Kakaopulver
100g gemahlene Mandeln
120ml Rotwein, trocken
100g Zartbitterschokolade, gehackt
Für die Glasur:
150g Zartbitterkuvertüre
1 EL Kokosfett
DIRECTIONS / ZUBEREITUNG
2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix in well after each addition. Add the vanilla extract and mix in. Mix the flour with baking powder, baking soda, cinnamon, salt, cocoa and the ground almonds. Add to the bowl alternating with the red wine and mix until just combined. Fold in the chopped chocolate (keep about 2 tablespoons for the decoration). Pour the batter into the prepared loaf pan, smooth out the top and bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down in the pan for about 15 minutes, then remove carefully from the pan and let cool down completely on a wire rack.
3. Chop the chocolate for the glaze and add together with the coconut oil to a heatproof bowl, place on a pot with simmering water and melt. Mix until well combined. Take off the heat and let cool down a bit – the glaze should not be too runny. Pour over the cake and sprinkle with the remaining chopped chocolate. Let dry before cutting into slices.
2. Die Butter mit dem Zucker in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln nacheinander zugeben und jeweils gut unterrühren. Den Vanille Extrakt zugeben und unterrühren. Das Mehl mit dem Backpulver, Natron, Zimt, Salz, Kakao und gemahlenen Mandeln vermischen und dann abwechselnd mit dem Rotwein zur Schüssel dazugeben und nur kurz unterrühren. Von der gehackten Schokolade zwei Esslöffel zur Seite stellen für die Dekoration, den Rest unter den Teig heben. Den Teig in die vorbereitete Form füllen, glattstreichen und dann für 60-70 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Den Kuchen aus dem Ofen nehmen und für etwa 15 Minuten in der Form abkühlen lassen, dann vorsichtig herauslösen und auf einem Kuchengitter komplett auskühlen lassen.
3. Für die Glasur die Kuvertüre grob hacken und zusammen mit dem Kokosfett über einem Topf mit köchelndem Wasser schmelzen lassen und dann gut verrühren. Vom Herd nehmen und etwas abkühlen lassen – die Glasur sollte nicht zu flüssig sein, sonst läuft sie vom Kuchen runter. Den Rotweinkuchen mit der Glasur überziehen und mit der zurückbehaltenen gehackten Schokolade bestreuen. Glasur fest werden lassen und dann in Scheiben schneiden.
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Here is a version of the recipe you can print easily.
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Red Wine Chocolate Cake
- Prep Time: 30m
- Cook Time: 1h 10m
- Total Time: 2h
- Yield: 10
- Category: Cake
- Cuisine: German
Description
Delicious chocolate cake with a hint of red wine… well maybe more than just a hint :P
Ingredients
Instructions
Notes
Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
