Best Rich Dark Chocolate Cake With Red Wine Chocolate Frosting Recipes

RED WINE CHOCOLATE CAKE

Steps:

• Preheat oven to 350F/180C degrees. Grease a 12-cup bundt pan and set aside.
• In a medium bowl sift flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
• In a mixer bowl fitted with the paddle attachment, beat together butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Beat in the eggs one at a time until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in (or fold by hand) the flour mixture in 3 additions, alternating it with the wine in 2 additions (starting and ending with the flour). Do not overmix.
• Scrape the batter into the prepared pan and smooth the top. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes on a wire rack, then turn it out and let it cool completely. Dust the cake with powdered sugar or drizzle chocolate ganache over the cake.
• Store cake at room temperature in airtight container for up to 3 days.
• Cake can be frozen for up to 2 months.

RED WINE CHOCOLATE CAKE WITH VANILLA BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch cake pan.
• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
• Combine the butter and brown sugar together in a large bowl and beat with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. With the mixer on low, add the flour mixture in 3 batches, alternating with the red wine, beginning and ending with the flour, mixing until just incorporated.
• Spoon the batter into the prepared baking pan and smooth the top with an offset spatula. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 35 minutes. Cool completely on a rack.
• For the buttercream: Place the butter in a large bowl and beat with a mixer on medium-high speed until smooth. Add the confectioners' sugar in 3 batches, beating until each batch is incorporated. After adding the last batch, continue to beat until very smooth and lightened, about 3 minutes. Add the vanilla and 1 tablespoon of the half-and-half and beat until incorporated. Add more half-and-half as needed to make the icing a smooth, spreadable consistency. Keep at room temperature until ready to use.
• Spoon the buttercream onto the cake and smooth with an offset spatula. Cut the cake into squares and serve.

DARK CHOCOLATE FROSTING

Steps:

• Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

DARK CHOCOLATE SHEET CAKE WITH DARK CHOCOLATE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.
• Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
• Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract. Add in 1/3 of the flour mixture, and mix until just combined. Add in 1/2 of the coffee and buttermilk, and mix until just combined. Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined. Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.
• Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth. Mix in cocoa powder, espresso powder, and salt until thoroughly combined. Mix in vanilla. Add in powdered sugar 1 cup at a time, mixing well after each addition. Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.
• Spread frosting over the cooled cake.

DARK CHOCOLATE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

RICH DARK CHOCOLATE CAKE WITH RED WINE CHOCOLATE FROSTING

Steps:

• Pre-heat the oven to 180°C Line two cake tins with parchment paper and grease.
• In a large bowl, mix together the flour, sugar, cocoa powder, bicarbonate of soda, baking powder, salt and coffee granules (ie all the dry ingredients).
• Make a well in the middle and add all the liquid ingredients.
• Use a whisk to mix together until completely blended. Don't be alarmed at how runny it is - it's much thinner than a normal cake mix!
• Pour into the two prepared tins and place in the oven for 30-40 minutes, until cooked through - the longer you leave them, the drier they will be. I found 30 minutes to be fine for a light, moist cake, but it will depend on your oven. Use a skewer inserted into the middle to make sure the cake is cooked through. If it comes out clean, you should be fine.
• Turn the cooked cakes out onto a cooling rack and place to one side.
• While they cool, make the frosting: Put the butter, icing sugar and cocoa powder in a bowl and cream together until light and fluffy. Add the cream cheese and mix well. Then, add the red wine a little at a time until it gets a little runnier. Give it a taste; you want to just be able to taste the wine without it being overpowering. Place in the fridge for a few minutes to let it stiffen up slightly.
• When the cake has cooled, spread the frosting on the top of one layer and place the other on top.

RICH CHOCOLATE FROSTING

Steps:

• In a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar, cocoa and vanilla until smooth, about 3 minutes. Add enough milk until frosting reaches spreading consistency. Beat until light and fluffy, about 5 minutes.

RICH DARK CHOCOLATE CAKE

Steps:

• Sift Dry ingred seperate bowl.
• Mix wet ingreds sperate bowl.
• Then add all ingred together and with electric handheld blender mix 2 - 3 minutes Pour into lined and greased cake tin (8"round is good) and bake 175 degrees celcius for 35-45 minutes
• Icing 1 cup icing sugar, 2T cocoa, 1T butter and 1 1/2 T boiling water (may need extra) and blend using knife until smooth.
• Cake needs to be cooled in fridge before eating to blend flavours.