Chocolate-Red Wine Bundt Cake

Notes

• Uses Dutch-process cocoa powder, boiled wine, and 2 extra yolks, per tweaks from @adam_the_chemist.

Yield

• One 12-cup Bundt cake.
• Two 8” cake rounds; 1x recipe, 32 minutes at 350 ºF.

Ingredients

• 2 cups (240 g) all-purpose flour
• 3/4 cup (75 g) Dutch process cocoa powder
• 1 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup (240 mL) vegetable oil
• 1 3/4 cups (350 g) sugar
• 2 large eggs plus 2 egg yolks
• 1 tsp pure vanilla extract
• 1 1/4 cups (300 mL) dry red wine
• Confectioner’s sugar, for dusting
• Whipped cream, for serving

Steps

1. Boil wine for about ten minutes, until alcohol cooks off and wine thickens.
2. Preheat the oven to 350 ºF. Butter and flour a 12-cup Bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.
3. In a large bowl, whisk the oil, sugar, eggs, egg yolks, and vanilla. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
4. Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner’s sugar and serve with whipped cream.

Source

https://www.foodandwine.com/recipes/chocolate-red-wine-cake