Beth’s Red Wine Chocolate Cake

Serves 8 or 10 –depending on how you slice it.

Adapted from the Steph's Bite By Bite website http://stephsbitebybite.com

  • 1-3/4 cups all purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1/4 cup strong black coffee
  • 3/4 cup sweet red wine
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 1 Tablespoon vanilla extract

Preheat oven to 350 degrees F
Butter and flour two round 9” cake pans
In bowl, add dry ingredients
Whisk with fork to combine
Add remaining ingredients and mix with electric mixer on medium speed for two minutes
Separate batter evenly between the two cake pans
(The batter will appear to be very thin, don’t worry – it is supposed to be that way.)
Bake cakes for 20 minutes, then rotate pans and bake for another 15 minutes
(35 minutes total.)
Test with toothpick
Cool on racks
Invert pans and let the cakes cool completely.

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