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Bittersweet Chocolate & Cabernet Sauvignon Butter Cake With Recipe

Bittersweet Chocolate & Cabernet Sauvignon Butter Cake With Recipe

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Bittersweet Chocolate & Cabernet Sauvignon Butter Cake With

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Ingredients:

Serving

1 tbsp unsalted butter, melted , to brush pan
1/4 cup sugar , to line pan
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder ( not alkalized)
1 tsp dried ancho chile powder
1 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, cool room temperature (1 1/2 cubes )
1 cup superfine sugar
2 tsp vanilla extract
2 extra large eggs, beaten lightly, cool room temperature
1/2 cup dry red wine , such as cabernet sauvignon or 1/2 cup merlot
4 oz bittersweet chocolate , pistoles (65%-72% cacao)
1/2 cup unsalted butter, cut into 4 pieces, cool room temperature

Directions:

Set an oven rack in the middle of the oven with plenty of room above it and preheat the oven to 325°F.
Brush a six-cup capacity bundt pan (or two 21/2- to 3-cup capacity bundt pans) with melted butter. Pour 1/4 cup sugar into the pan and tip the pan in all directions to coat evenly. Turn the pan upside down to remove any excess sugar that does not cling. (If you are using two smaller bundt pans, divide the butter and sugar between them.).
Over a large mixing bowl, sift together the flour, cocoa, cinnamon, cloves, baking powder, baking soda, and salt.
Using a mixer fitted with the paddle, cream the butter until smooth, and then add the sugar and continue creaming until light and fluffy. Scrape the sides of the bowl a few times with a flexible spatula.
While beating at medium speed, add the vanilla and mix to incorporate.
Add eggs, a bit at a time, beating until the mixture is light and fluffy.
Beating at low speed, add a third of the flour mixture and a third of the red wine. Repeat twice more with the remaining dry ingredients and wine, scraping the bowl with a flexible spatula between additions.
Pour the batter into the prepared pan. Bake for 30-35 minutes, until the top feels springy and a metal skewer inserted in the middle comes out clean. The internal temperature of the cake at its thickest center should read 190º-195ºF. The temperature will continue to rise a few degrees after removing the cake from the oven, so don’t overbake. (If using two smaller bundt pans, bake for 20-25 minutes.).
Cool the cake on the pan on a wire rack for 15 minutes or so. Turn out onto a wire rack to finish cooling.
To finish, dust with powdered sugar or continue with Glaze.
Makes one cake; about sixteen 1/2-inch slices.
For the Glaze:.
Put the chopped chocolate in a 4-cup glass measuring cup and microwave for 1 minute.
Remove from the microwave and stir with a wooden chopstick or other wooden utensil to melt the chocolate. If it won’t melt completely, return it to the microwave for 10-second intervals, just until it is smooth when stirred. If you overheat the chocolate, it will seize and turn grainy. If this happens, you must begin again with a new batch of chocolate.
When the chocolate is completely melted and smooth, add all of the room temperature butter and stir with a plastic spatula until it is completely absorbed and the glaze is smooth. If it won’t blend completely, return to the microwave for a few seconds and try again. When finished, the glaze will be glossy, smooth and slightly thickened. A temperature probe will register 80º-85ºF. The glaze should be thin enough to pour over the cake in a smooth finish. (In the picture at the top of this post, you can see that the glaze was a bit too thick. I had difficulty getting an even coating. Next time, I will not let it thicken quite so much).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1043.6 Kcal (4369 kJ)
Calories from fat	615.1 Kcal
		% Daily Value*
Total Fat	68.34g	105%
Cholesterol	257.97mg	86%
Sodium	516.98mg	22%
Potassium	419.32mg	9%
Total Carbs	104.54g	35%
Sugars	68.69g	275%
Dietary Fiber	5.59g	22%
Protein	10.23g	20%
Vitamin A	1.1mg	36%
Iron	2.8mg	15%
Calcium	133.1mg	13%

Amount Per 100 g
Calories	382 Kcal (1599 kJ)
Calories from fat	225.15 Kcal
		% Daily Value*
Total Fat	25.02g	105%
Cholesterol	94.43mg	86%
Sodium	189.24mg	22%
Potassium	153.49mg	9%
Total Carbs	38.26g	35%
Sugars	25.14g	275%
Dietary Fiber	2.05g	22%
Protein	3.74g	20%
Vitamin A	0.4mg	36%
Iron	1mg	15%
Calcium	48.7mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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