I came across this amazing recipe for Apothic Dark Red Wine Cake from Chasing Delicious.
Apothic Dark Red Wine Cake
Ingredients
- 6 ounces flour
- 2 ounces cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces unsalted butter, at room temperature
- 14 ounces vanilla sugar (or granulated sugar)
- 2 eggs
- 1 teaspoon vanilla extract
- 1⅓ cup sweet red wine (try Apothic Dark)
- 1 cup cinnamon red wine sauce, recipe below
Instructions
- Preheat an oven to 350°F.
- Butter and flour or grease a bundt pan. Set aside.
- Mix together the flour, cocoa powder, baking soda and salt in a large bowl. Set aside.
- Beat the sugar and vanilla together until light and fluffy, about 5 minutes.
- Add the eggs, 1 at a time, and then the vanilla, mixing well after each addition.
- Add half of the dry mixture and mix in well. Pour in the wine and mix in well. Add the rest of the dry mixture and mix until the batter is smooth.
- Pour the batter into the prepared bundt pan. Bake for 40 to 45 minutes, or until a toothpick comes out just clean.
- Let the cake cool upright in the pan for a few minutes. Turn the pan over on a rack, and let it cool completely before unmoulding.
- Before serving, drizzle on a little cinnamon red wine sauce.
Cinnamon Red Wine Sauce
Ingredients
- 2 ounces unsalted butter
- 8 ounces vanilla sugar (or granulated sugar)
- 1 cup sweet red wine (try Apothic Dark)
- 1 cinnamon stick
Instructions
- Place all of the ingredients in a heavy-bottomed sauce pan.
- Heat the mixture over high heat and bring to a boil. Stirring occasionally, maintain a boil until the sauce is thickened, about 10 to 15 minutes.
- Remove from the heat and cool completely.
Vanilla Sugar: Both recipes in this article contain vanilla sugar. While not readily found in stores, vanilla sugar is easy to make. Save any spent vanilla beans after using. Place the vanilla bean(s) in an airtight container with sugar (I usually do 2 cups sugar per vanilla bean). Store in the container, tossing and stirring occasionally, at least 2 weeks before using.
Anything that combines wine as an ingredient has got to be the ace.
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OOOH. A nice alternative use for one of my favorite wines.
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Reblogged this on Wine and Cigars and commented:
Ok, so there are no cigars in the this but I wanted to share one this from someone that follow this blog.
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Got to try this! Thanks for sharing!
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Looks delicious! Do you also have a nice recipe for wine-icecream? Really curious for that 🙂
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I sure do…I’ll post it today 😃
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esdv, I posted the ice cream recipe!
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Thanks! Looks really good, will defiantly use this recipe (: Do you know if it’s also working with lacto free milk/cream (since i can’t eat lacto products)?
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DAMN! So, I don’t know if you’ve actually tried this recipe. If you haven’t, put that on your To Do list, like soon! The cake is moist and sweet but it’s not the same taste or feel you get from just sugar sweet. We found the sauce was better if you let it cool a bit because became more of a drizzle than a syrup. Either way, warm and thin or cool and thicker, it was a perfect topper for the cake. My wife made one for a house full of friends today and there is pretty much of none of it left. Thanks for sharing this, I really enjoyed it.
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Yaaay, so glad it was a success. Yes, it’s on my list for my next gathering. Thanks a bunch for the feedback 😆
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This looks really good I shared with my friend she loves wine.
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This looks exceptionally good–must share this. Thank you for posting this.
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Reblogged this on A Single Serving and commented:
I like this wine–just for drinking, and can imagine that this will be awesome.
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Yes, it’s great for drinking and eating 😆 Enjoy!
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