Okay, so it’s the new year and you’ve talked about a new you… working out more, eating better, and trying to treat people better than how you want to be treated. What better way to reward yourself and treat those friends you’re being extra nice to than to make one of the best chocolate cake recipes we have come across?
Well, except that you may have to work out just a little bit harder afterwards… BUT we’ll be making little bundts, which is easier to share with a lot more friends.
There are a few things that bring me that feeling of appreciation in the simple joys in life (related to the kitchen that is).
1. Using the kitchen aid. Hello blue!
2. Using the mini-bundt pan. Just writing “mini-bundt pan” makes me smile. Mini-bundt pan. 🙂
3. Using the leftovers. I hate leftovers, but I also hate wasting the leftovers. Quite the conundrum. But when we find ways to make just the right amount for the party at hand or turn the leftovers into something fresh and new. Well, this is a simple kitchen joy that tickles my fancy.
This, my friends, leads to leftover red wine. Sometimes Kelson and I cannot polish the bottle off. Shocking, I know. Sometimes you just want a glass or two and sometimes you’re left with just a smidget. A smidget too much to polish off and too much to pour down the sink without feeling a bit wasteful. So, what can you make with leftover red wine that is absolutely fabulous?
Say hello to an amazing red wine chocolate cake recipe courtesy of Smitten Kitchen. Please note that as she mentions in the recipe, the red wine does not get baked away… so as much as I truly believe this is one of the best chocolate cake recipes I have ever had, this is probably not the best cake to pass on to the little ones. Although I’m pretty sure I may have delivered a few bundts to my neighbors with the kid this past Christmas. Ooops….
- 6 Tbl unsalted butter at room temperature
- 3/4 cup firming packed dark brown sugar
- 1/4 cup white granulated sugar
- 1 large egg and 1 large egg yolk at room temperature
- 3/4 cup red wine
- 1 tsp vanilla extract
- 1 cup and 1 Tbl all purpose flour
- 1/2 cup Dutch cocoa powder
- 1/8 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp table salt
- 1/4 tsp ground cinnamon
- powdered sugar
*Photographed is double the recipe. I also opted to make mini chocolate bundts rather than a cake round from the original recipe.
1. Preheat the oven to 325 degrees. Bring out the kitchen aid and cream the butter until smooth. Add the sugars and beat until fluffy (about 3 minutes). Add the egg and yolk and beat well.
*Do you like my makeshift sifting action? It’s always nice to use what you have at home for another purpose. Although Kelson makes a good point that we do enough baking to justify getting a proper flour sifter.
5. Spray the bundt pan with oil. Pam is wonderful for this purpose. Then spoon the mixture into the pan. Do not fill it to the top. You want to give it some room to grow. Bake them for approximately 15 minutes. Use the toothpick test. Stick a toothpick in the middle and make sure it comes out clean. No need to undercook either, since this cake is quite nice and fudgey.
6. Put the cooling rack against the bundt pan and flip it over. Wait about 10 minutes before lifting off the bundt pan and… TA-DAH! Beautiful and moist chocolate bundts with a lovely touch of red wine.
Dust these lovely little guys with some powdered sugar and you have some very yummy (and very sharable) chocolate cakes! Enjoy some red wine and chocolate deliciousness! Totally worth the heavy workout to balance out eating one too many of them.