• The Draw at Coyote Canyon

RED WINE & CHOCOLATE CAKE RECIPE

It's the time of year to enjoy this decadent pairing with the excellent chocolate and red wine cake featured below. We have excellent wines in house to enjoy it with so come by, find a wine you love, and enjoy this pairing. Cheers!

WINE ENTHUSIAST

BY SARAH E. DANIELS | FEB 6, 2020

Red Wine Chocolate Cake


Ingredients

1⅓ cup sugar

1¼ cup bread flour

3 tablespoons all-purpose flour, plus more for cake pan

¾ teaspoon baking soda

¼ teaspoon baking powder

2 eggs, room temperature

¼ teaspoon vanilla extract

1 cup red wine, room temperature

8½ tablespoons butter, melted and cooled, plus more (softened) to grease cake pan

⅔ cup cocoa powder

Frosting, jam, whipped cream or powdered sugar, to taste

Directions

Heat oven to 375℉.


Trace bottom of 9-inch round pan onto parchment paper, and cut with scissors. Grease pan with butter, dust lightly with flour and line bottom with parchment circle. Set aside.


In medium mixing bowl, sift or whisk together sugar, flours, baking soda and baking powder. In large mixing bowl, whisk eggs, vanilla extract and red wine until combined. Add melted butter.


In thirds, fold flour mixture into wet ingredients with rubber spatula. Do not over-mix. Fold in cocoa powder.


Pour cake batter into prepared pan. Use offset spatula to spread batter evenly. Bake for 50–60 minutes, or until toothpick or cake tester inserted in center of cake comes out clean. Remove from oven, and place on rack until completely cooled. Invert pan, and tap or bang lightly to remove cake. Frost or top cake as desired. Makes 1 cake.


For layer cake: Wrap cake in plastic wrap and place in freezer until firm, but not frozen solid, about 15–20 minutes. Remove from freezer and unwrap. With serrated knife, slice into two layers. Spread frosting or jam atop 1 layer. Cover with second cake layer. Frost cake as desired.

 

509 -832-0058

THE DRAW DOWNTOWN 1121 MEADE AVE, PROSSER WA

WEDNESDAY - SATURDAY

3PM - 7PM

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