Recipe: Perfect Espresso Chocolate Wine Cake

Espresso Chocolate Wine Cake. Espresso Chocolate Wine Cake I felt like baking some chocolate red wine cake for my friend and her family and I remembered my boyfriend bought me this Dutch chocolate espresso Wine and decided to work with that. Use your choice of chocolate for the glaze—milk chocolate will contrast the coffee flavor and sweeten the cake, while dark chocolate will add a rich, pleasantly bitter edge. Combine the milk or dark chocolate, heavy cream, and coffee liqueur or espresso in a heat-safe bowl.

espresso-chocolate-wine-cake-recipe-main-photo-2317358 There are plenty of claims for the best chocolate cake recipe. But with one bite of this decadent, moist chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake they'd ever tasted. Dark rich chocolate cake with a subtle coffee flavor, full of semi sweet chips. You can cook Espresso Chocolate Wine Cake using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Espresso Chocolate Wine Cake

  1. You need 3 cups of all-purpose flour.
  2. You need 2 cups of unsweetened chocolate powder.
  3. You need 1/2 cup of milk.
  4. Prepare 2 cups of ChocoVine Espresso Dutch Wine, chilled.
  5. Prepare 1 tsp of cardamom.
  6. It's 2 tsp of pumpkin pie spice.
  7. You need 2 tbsp of vanilla extract.
  8. It's 1 cup of butter, softened.
  9. You need 3/4 cup of white sugar.
  10. Prepare 1 tsp of baking soda.
  11. Prepare 2 of eggs.
  12. Prepare 1 tsp of nutmeg.
  13. Prepare Pinch of salt.

Topped with a coffee flavored chocolate ganache and whipped cream with a hint of chocolate flavoring. In the bowl of a standing mixer, beat the eggs at high speed until light yellow and foamy. Put the chocolate in a heatproof bowl. In a small saucepan, heat the cream until bubbles appear around the edge; remove from the heat.

Espresso Chocolate Wine Cake step by step

  1. Preheat oven to 375 Fahrenheit..
  2. Mix all the dry ingredients in a larger bowl minus the pumpkin pie spice and sugar.
  3. Mix the butter, vanilla extract, eggs and sugar until smooth.
  4. Mix in the pumpkin pie spice, milk and Dutch Wine (this is the Wine I used) into the butter mixture.
  5. Mix the wet ingredients into the dry ingredients until there are no more lumps.
  6. Pour mixture into cake pan of choice, I used a cupcake pan but any kind will work.
  7. Place the pan into the oven and bake for 25-30 minutes or until you can pull a tooth pick out clean.
  8. Optional: use marsh mellows as “frosting”.
  9. Optional: make an extra amount to use in a buttercream frosting with the Dutch Wine. Method: simmer Dutch Wine with milk on medium-low heat for 15 minutes. Make basic buttercream frosting, and add in extra cake crumbles. Add the Dutch Wine when done simmering and mix on medium speed..

Make a well in center of flour mixture and add oil, egg yolks, dark chocolate, espresso powder, brewed espresso and vanilla extract. This stunner is a naturally gluten-free cake that has a smooth, ultra-rich texture. Packed with decadent dark chocolate and espresso, it's like the mocha latte of your dreams in dessert form. And we haven't even gotten to its best selling point: this cake is super easy to pull together, with only eight basic pantry ingredients and three simple steps. Red Wine Chocolate Cake with Espresso Ganache.

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