February 3, 2015

Chocolate Merlot Cake for Your Valentine

Chocolate Merlot Cakes

This week I am gearing up for Valentine’s Day and I hope you’ll join me! I’ve long proclaimed that I am not a devotee of crazy chocolate covered Hallmark holidays. But a few sweets and a glass of champagne are always a good idea. That is where decadent chocolate merlot cake comes in. They can easily be baked up during naptime, or even after dinner, and they contain everyone’s favorite ingredient: wine.

Don’t worry, the alcohol bakes when when they are in the oven. But there is undoubtedly a lingering grape flavor that is left behind. The cakes taste like a deep red wine-flavored truffle which is just the thing for a sweet Valentine treat, don’t you think?

Dark Chocolate Merlot Mini Bundt Cakes

Rating: 51

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 10 to 12 mini bundt cakes, depending on how much batter you use

This cake all makes 2 9-inch round cakes which can be frosted to make a layer cake.

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Ingredients

  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • ¼ cup vegetable oil
  • 2 cups unbleached all-purpose flour
  • ¾ cup Dutch process cocoa
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup mini semisweet chocolate chips
  • ¾ cup Merlot wine
  • Confectioners' sugar for dusting (optional)
  • For the Glaze (optional):
  • 1 cup confectioners' sugar
  • 1 teaspoon milk
  • ½ teaspoon vanilla extract

Instructions

  1. Heat the oven to 350 degrees F. Oil a 6-cake mini-bundt cake pan and set aside.
  2. In an electric mixer beat the sugar and butter until light and fluffy. Then add the eggs and vanilla, and beat well. In a small bowl mix the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. With the mixer on low, add one third of the flour mixture followed by 1/3 of the wine, beating well after each addition. Alternate adding the ingredients two more times before mixing the batter until everything is incorporated.
  3. Fill each bundt cake cup ¾ full and baking for 20 to 25 minutes, or until the top springs back when touched and a cake tester inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Repeat with 1 more round to make 6 more mini bundt cakes.
  4. To top the cakes: Either shower them with confectioners' sugar, or make a glaze by whisking together the three glaze ingredients.
https://thenaptimechef.com/2015/02/chocolate-merlot-cake-valentine/