Crimson Wine Chocolate Cake | Life, Love and Sugar

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This elegant crimson wine chocolate cake is made up of three layers of moist crimson wine-infused chocolate cake layers. The layers are divided by raspberry buttercream, frosted with chocolate buttercream, and adorned with a beautiful chocolate drizzle.

Why You’ll Love This Crimson Wine Chocolate Cake

For those who’re on the lookout for one thing enjoyable, completely different and somewhat particular, that is the cake for you. It takes chocolate cake to a complete new degree. Right here’s a couple of causes to offer this cake a attempt.

• The proper marriage of flavors. There’s simply one thing concerning the mixture of chocolate, raspberry, and crimson wine that screams magnificence and decadence all on the similar time. The fruitiness of the wine and raspberry complement the richness of the chocolate completely. And don’t fear, the crimson wine doesn’t come by means of too robust, however you possibly can undoubtedly style it!
• Tender and moist. This recipe relies on my very favourite moist chocolate cake. I simply changed the water with candy crimson wine. It’s so tender and moist and fully addicting.
• Fairly in pink. This cake is certain to show heads. Coated in clean chocolate buttercream with a chocolate drip across the high edge after which adorned with pink raspberry buttercream, it’s so elegant. Then, when you slice into it, you get the juxtaposition of the deep brownish-black of the chocolate cake subsequent to the sunshine pink of the raspberry buttercream filling. A feast for the eyes!

What You’ll Want

Collect your substances round you! It’s time to start out baking. Right here’s what you’ll must make crimson wine chocolate cake. Make sure to scroll to the recipe card beneath for exact measurements.

Chocolate Cake

• All-purpose flour – Make sure to measure your flour precisely, so that you don’t find yourself with a dry cake. I at all times advocate a meals scale, however the spoon and degree methodology can also be an possibility.
• Sugar
• Pure unsweetened cocoa powder – If you would like a good deeper, richer chocolate taste, use Dutch-processed cocoa powder.
• Baking soda – For the proper rise and texture.
• Salt – You want somewhat salt for taste. With out it, the cake might be bland.
• Eggs – Make sure to use massive eggs, not small or further massive.
• Buttermilk – The buttermilk provides moisture and makes this cake good and tender. You can additionally use entire milk or 2% milk.
• Vegetable oil – The vegetable oil within the cake seems the moistest outcomes.
• Vanilla extract
• Candy crimson wine – I typically use a wine labeled as a candy crimson wine, equivalent to this Cavit candy crimson wine or Barefoot candy crimson wine.

Raspberry Buttercream

• Raspberries – Be certain they’re good and candy! You should utilize frozen raspberries. Simply thaw and pat them dry first, so the surplus water doesn’t water down the flavour.
• Unsalted butter – Begin with room temperature butter. Whether it is too chilly, your buttercream will prove lumpy. Whether it is melted, you will discover your self with a runny buttercream.
• Powdered sugar – For an ideal frosting and piping consistency, I like to recommend utilizing the quantity listed within the recipe. Nonetheless, you possibly can cut back the quantity if’d you prefer to. Simply needless to say will probably be thinner.

Chocolate Buttercream

• Unsalted butter – Once more, the butter must be at room temperature. Butter that’s too chilly will prove a lumpy frosting and butter that’s melted offers you a runny frosting.
• Powdered sugar – Once more, For an ideal frosting and piping consistency, I like to recommend utilizing the quantity listed within the recipe. Nonetheless, you possibly can cut back the quantity if’d you prefer to. You simply don’t need the buttercream to be too skinny to maintain the cake layers in place.
• Pure unsweetened cocoa powder – If you want a richer chocolate taste, use Dutch-processed cocoa powder as an alternative. It’ll even be a darker colour.
• Vanilla extract
• Heavy cream

Crimson Wine Chocolate Ganache

• Semi-sweet chocolate chips – Persist with semi-sweet chocolate for a similar consistency.
• Candy crimson wine – You should utilize the identical one you employ within the cake.
• Heavy whipping cream – Persist with the heavy cream. Milk or half and half will make the ganache too skinny.

Tips on how to Make Crimson Wine Chocolate Cake

Right here’s a fast rundown of the best way to make this unbeatable chocolate crimson wine cake. Don’t neglect to scroll to the recipe card beneath for extra detailed directions.

Make the Truffles

• Prep. Preheat the oven to 300°F, line the bottoms of three 8-inch cake pans with parchment paper, and grease the edges.
• Make the cake batter. Whisk collectively the flour, sugar, cocoa powder, baking soda, and salt. Whisk within the eggs, buttermilk, and vegetable oil adopted by the vanilla and crimson wine.

• Bake. Divide the batter between the cake pans and bake for 30-33 minutes.
• Cool. Permit the truffles to chill of their pans for 10 minutes earlier than transferring them to wire cooling racks to chill fully.

Make the Buttercreams, Assemble and Enhance the Cake

• Puree. Puree the raspberries in a meals course of after which pressure to take away the seeds.

• Make the raspberry buttercream. Beat the butter till clean after which combine in half of the powdered sugar adopted by 3-4 tablespoons of raspberry puree. Combine within the remaining powdered sugar. If the frosting is just too thick, combine in additional raspberry puree.
• Make the chocolate buttercream. Beat the butter till clean after which combine in half of the powdered sugar and the cocoa powder. Combine within the vanilla extract and half of the cream adopted by the remaining powdered sugar. If the frosting is just too thick, combine in additional heavy cream.

• Stack, fill, and frost. Take away the domes from the cooled cake layers, place one layer on a cake plate, and pipe a rattling of chocolate buttercream across the edge. Fill the within of the rattling with 1 cup of raspberry buttercream and unfold it out evenly. Prime with the second cake layer and repeat. Prime with the ultimate cake layer and frost the surface of the cake.

• Make the chocolate ganache. Warmth the wine and heavy cream within the microwave till simply boiling and pour it over the chocolate chips. Allow them to sit for 2-3 minutes after which whisk till clean.
• Enhance. Drizzle the chocolate ganache across the fringe of the cake, then unfold the rest excessive of the cake. As soon as the ganache has firmed up a bit, pipe the remaining raspberry frosting across the high fringe of the cake. Garnish with further raspberries, if desired.

Does This Cake Actually Bake at 300°F?

I’m typically requested if the temperature listed within the directions is an error. It’s not. The chocolate cake is a slow-bake cake that bakes at 300°F levels. I’ve tried baking it at 350°F for much less time however it negatively impacts the feel of the cake. Go sluggish, my buddies. The wait is torture, however it’s price it.

Suggestions for Success

Take note of these easy suggestions and methods and also you’ll be a grasp cake decorator very quickly.

• Consistency matter. When making the buttercreams, you would possibly want so as to add somewhat further raspberry puree (as much as 6 tablespoons) or somewhat further heavy cream so as to get the frosting to a pleasant, spreadable consistency. Take a look at my publish on the best way to get the appropriate frosting consistency for extra info.
• Cool fully. Permit the cake layers to chill fully earlier than frosting except you need the buttercream to slip proper off of them.
• Make it fairly. Earlier than stacking, filling, frosting, and adorning this cake, do some finding out. My posts on the best way to degree a cake and the best way to fill and stack a layer cake will make it easier to obtain the prettiest outcomes doable. Moreover, this tutorial for frosting a clean cake in addition to my publish on making a chocolate drip cake offers you the higher hand on adorning as nicely.
• Permit the ganache to agency up. After including the chocolate drip and earlier than piping raspberry frosting across the outer fringe of the cake, permit the ganache to agency up a bit. In any other case, the raspberry buttercream would possibly slide round on high of it.

Correct Storage

• Counter/fridge. Seal the cake in an hermetic cake provider or wrap the entire thing in a double layer of plastic wrap. For those who use plastic wrap, prop it away from the decorations with toothpicks. You can additionally slice the cake and retailer slices in a single layer in an hermetic container. This dessert will keep good at room temperature for twenty-four hours. After that, retailer it within the fridge for as much as 4 further days.
• Freezer. Pop the cake within the freezer for a few hours to agency up after which wrap it in a double layer of plastic wrap. Alternatively, retailer slices in a single layer in an hermetic container. It is going to hold within the freezer for as much as 3 months.

Extra Chocolate Cake Recipes

I like chocolate cake and have devoted numerous hours and days to perfecting some critically scrumptious, critically decadent chocolate cake recipes. Listed below are a few of my high picks.

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Recipe

Crimson Wine Chocolate Cake

• 
  Writer: Lindsay
• 
  Prep Time: 1 hour 35 minutes
• 
  Cook dinner Time: half-hour
• 
  Whole Time: 2 hours 5 minutes
• 
  Yield: 12-14 Slices
• 
  Class: Dessert
• 
  Methodology: Oven
• 
  Delicacies: American

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Description

This elegant crimson wine chocolate cake is made up of three layers of moist crimson wine-infused chocolate cake layers. The layers are divided by raspberry buttercream, frosted with chocolate buttercream, and adorned with a beautiful chocolate drizzle.

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Components

Crimson Wine Chocolate Cake

• 2 cups (260g) all function flour
• 2 cups (414g) sugar
• 3/4 cup (85g) pure unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 massive eggs
• 1 cup (240ml) buttermilk
• 1 cup (240ml) vegetable oil
• 1 tsp vanilla extract
• 1 cup (240ml) candy crimson wine

Raspberry Buttercream

• 6 oz raspberries
• 1 1/4 cups (280g) unsalted butter, room temperature
• 5 cups (575g) powdered sugar

CHOCOLATE BUTTERCREAM

• 1 1/4 cups (280g) unsalted butter, room temperature
• 4 1/2 cups (518g) powdered sugar
• 1/2 cup (57g) pure unsweetened cocoa powder
• 1 tsp vanilla extract
• 5–6 tbsp (75-90ml) heavy cream

CHOCOLATE GANACHE

• 6 oz (1 cup | 169g) semi-sweet chocolate chips
• 3 tbsp candy crimson wine
• 1 tbsp heavy whipping cream

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Directions

Make the Truffles

1. Preheat oven to 300°F (148°C). Put together three 8-inch cake pans with parchment paper circles within the backside, and grease the edges.
2. Add flour, sugar, cocoa powder, baking soda and salt to a big bowl and whisk collectively.
3. Add the eggs, buttermilk, vegetable oil and vanilla extract o the dry substances and blend till nicely mixed.
4. Add the crimson wine and blend till nicely mixed. The batter shall be very skinny.
5. Divide batter evenly between truffles pans and bake for 30-33 minutes, or till a toothpick comes out with a couple of crumbs.
6. Take away truffles from oven and permit to chill for about 10 minutes, then take away to cooling racks to chill fully.

Make the Raspberry Buttercream

1. Add the raspberries to a meals processor and puree till clean. Pressure the puree to take away the seeds, if desired.
2. Add the butter to a mixer bowl and beat till clean.
3. Add half of the powdered sugar and blend till nicely mixed and clean.
4. Add 3-4 tablespoons of raspberry puree and blend till nicely mixed and clean.
5. Slowly add the remaining powdered sugar and blend till nicely mixed clean. Add further raspberry puree (as much as 6 tablespoons complete), as wanted, to get the appropriate consistency and taste of frosting.

Make the Chocolate Buttercream

1. Add the butter to a mixer bowl and beat till clean.
2. Slowly add half of powdered sugar and the cocoa powder and blend till nicely mixed and clean.
3. Add the vanilla extract and half of the cream and blend till nicely mixed and clean.
4. Add the remaining powdered sugar and blend till nicely mixed and clean.
5. Add remaining cream, as wanted, till the frosting is the appropriate consistency.

Assemble and Enhance the Cake

1. As soon as truffles are cool, take away cake domes from high with a big serrated knife. See my recommendations on the best way to degree a cake and the best way to stack a cake. Place first layer of cake on cake plate.
2. Pipe a dam of chocolate buttercream across the outer fringe of the cake. Fill the within of the dam with about one cup of the raspberry buttercream, then unfold evenly on high of the cake. If the highest of the chocolate buttercream dam is taller than the frosting, clean out the highest in order that the layer of each buttercreams is even.
3. Add second layer of cake and add one other dam of chocolate frosting. Fill the within of the dam with one other cup of raspberry buttercream and unfold evenly. Once more, clean out the complete layer of buttercream, in order that it’s all even.
4. Add ultimate layer of cake on high and frost the surface of the cake with the remaining chocolate buttercream. Be happy to make use of my tutorial for frosting a clean cake. Set cake apart.
5. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my recommendations on making chocolate ganache).
6. Mix the wine and heavy whipping cream in a measuring cup and warmth within the microwave simply till it begins to boil, then pour it over the chocolate chips. Permit it to sit down for 2-3 minutes, then whisk till clean.
7. Drizzle the chocolate ganache across the fringe of the cake, then pour the rest of the ganache on high of the cake and unfold evenly. I like to make use of a squeeze bottle for drizzling across the edges. See my recommendations on making a chocolate drip cake.
8. Permit the ganache to agency up a bit, then pipe the rest of the raspberry frosting across the high fringe of the cake. I used Ateco tip 847. End off the cake a couple of contemporary raspberries, if desired.
9. Retailer the cake in an air-tight cake provider or nicely coated. You possibly can depart it at room temperature for as much as 24 hours, then refrigerate the cake. The cake is finest when served at room temperature and holds up nicely for 4-5 days.

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Vitamin

• Serving Dimension: 1 Slice
• Energy: 1102
• Sugar: 116.3 g
• Sodium: 539.7 mg
• Fats: 63.4 g
• Carbohydrates: 138.2 g
• Protein: 6.4 g
• Ldl cholesterol: 90.5 mg