Red Wine Cake
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Red wine | 150 ml |
| All-purpose flour (00) | 250 g |
| Eggs | 4 |
| Butter (room temperature) | 250 g |
| Sugar | 250 g |
| Ground cinnamon | 1 tsp |
| Ground cloves | 2 tsp |
| Unsweetened cocoa powder | 20 g |
| Dark chocolate | 150 g |
| Baking powder | 16 g |
| Fresh cream (liquid) | 200 ml |
| Powdered sugar | 20 g |
| Vanilla bean | 2 pods |
Instructions
Step 1: Start by preparing the cake batter. Cut the room-temperature butter into cubes and place it in the bowl of a food processor fitted with the blade attachment. Add the sugar and cocoa powder. Process the mixture until it becomes smooth and well-blended, forming a uniform creamy consistency.
Step 2: Transfer the creamy mixture into a large mixing bowl. Sift the flour and baking powder together and add them to the butter mixture. Stir thoroughly using a spatula to ensure everything is combined and to prevent any lumps from forming.
Step 3: Separate the egg whites from the yolks. In a separate bowl, beat the egg whites to stiff peaks using an electric mixer. Gently fold the beaten egg whites into the batter, ensuring it is evenly incorporated without deflating the mixture.
Step 4: Preheat your oven to 150°C (302°F) in static mode, or 130°C (266°F) in convection mode. Grease and line a cake pan. Pour the batter into the pan, smoothing the top with a spatula.
Step 5: Bake the cake in the preheated oven for about 90 minutes (or 80 minutes in convection mode). To test for doneness, insert a toothpick into the center of the cake. If it comes out clean and dry, the cake is ready. If not, bake it for a few more minutes.
Step 6: Once the cake is baked, remove it from the oven and allow it to cool in the pan for a few minutes before transferring it onto a wire rack to cool completely.
Step 7: While the cake cools, prepare the vanilla cream topping. Split the vanilla beans lengthwise and scrape out the seeds using a knife. Set the seeds aside.
Step 8: In a cold mixing bowl, pour the fresh cream and beat it with an electric mixer until it begins to thicken. Gradually add the powdered sugar while continuing to whisk. Using chilled beaters and bowl will help the cream whip faster.
Step 9: Once the cream has reached stiff peaks, add the scraped vanilla seeds and mix them in until well-combined.
Step 10: When the cake has cooled completely, place it on a serving platter or cake stand. Using a piping bag with a star tip, pipe the whipped vanilla cream onto the surface of the cake, creating a decorative swirl pattern.
Step 11: For an elegant finishing touch, you can decorate the cake with a whole vanilla pod and a couple of cinnamon sticks, adding a fragrant and festive look to your cake.
This Red Wine Cake is perfect for special occasions or as a delightful treat to share with loved ones. Its rich, moist texture, complemented by the creamy vanilla topping, offers a sophisticated dessert experience. Enjoy the complexity of flavors from the red wine, cocoa, and spices, making every bite a truly indulgent treat!
