Velvety Chocolate Cabernet Cake
Indulge your senses with this decadent Velvety Chocolate Cabernet Cake, a masterpiece inspired by Margot Murdock Murphy. Crafted with rich bittersweet chocolate and complemented by a robust red wine, this cake delivers a luscious depth of flavor that captivates every palate. The combination of cherry-flavored gelatin adds a unique twist, enhancing the cake's moisture and richness. Perfect for celebrations or a cozy dessert after dinner, this cake is not only delicious but also a stunning centerpiece for any gathering. Pair it with the velvety wine glaze for an unforgettable experience that will leave everyone craving more.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Nonstick vegetable oil cooking spray
As needed (For greasing the pan)
Bittersweet chocolate
4 ounces (Melted)
Red wine (Cabernet Sauvignon or similar)
1 1/2 cups total (divided: 1 cup for the cake and 1/2 cup for the glaze)
Whole milk
1/3 cup (At room temperature)
Granulated sugar
1 3/4 cups (For the batter)
Unsalted butter
2/3 cup + 2 tablespoons (At room temperature)
Large eggs
3 (Slightly beaten)
All-purpose flour
2 1/4 cups (For the batter)
Sugar-free black cherry gelatin
1 (1/3 ounce) box (Mixed into the batter)
Unsweetened cocoa powder
1/4 cup (For the batter)
Baking powder
2 teaspoons (For the batter)
Baking soda
1/2 teaspoon (For the batter)
Salt
1/2 teaspoon (For the batter)
Confectioners' sugar
1 cup plus more for dusting (For the glaze and serving)
Pure vanilla extract
1/2 teaspoon (For the glaze)
Instructions
1
Preheat the oven to 350°F (175°C). Generously spray a 10-cup Fleur De Lis Bundt Pan with nonstick cooking spray; set aside.
2
In a small bowl, melt the bittersweet chocolate using a double boiler method. Allow it to cool for 5 minutes.
3
In another small bowl, whisk together the red wine and whole milk, and then set it aside.
4
In the bowl of an electric mixer fitted with the paddle attachment, beat together the 2/3 cup of butter and granulated sugar on medium speed until light and fluffy, approximately 3-5 minutes.
5
Add the slightly beaten eggs to the mixture and continue beating for an additional 2 minutes until well combined. Gradually add in the cooled melted chocolate, mixing thoroughly and scraping down the sides of the bowl as needed.
6
In a larger bowl, whisk together the flour, black cherry gelatin, cocoa powder, baking powder, baking soda, and salt. Gradually add this dry mixture into the mixer bowl along with the wine and milk mixture, mixing on low speed until just combined. Increase the mixer speed to medium and beat for 2 more minutes, scraping down the sides of the bowl as necessary.
7
Carefully spoon the batter into the prepared Bundt pan, smoothing the top for an even bake.
8
Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before using a plastic knife to carefully loosen the edges and invert it onto a wire cooling rack to cool completely.
9
While the cake is cooling, prepare the glaze. In a medium saucepan, combine the remaining 2 tablespoons of butter, 1/2 cup of red wine, and 1 cup of confectioners' sugar. Bring to a boil over medium-high heat, stirring occasionally. Once boiling, remove the saucepan from heat and stir in the vanilla extract.
10
Once the cake has fully cooled, dust the top lightly with additional confectioners' sugar. Slice the cake into serving pieces and drizzle with the prepared glaze before serving. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Velvety Chocolate Cabernet Cake?
It is a decadent chocolate cake crafted with bittersweet chocolate, robust red wine, and a unique twist of cherry-flavored gelatin for added moisture and richness.
Who is the inspiration for this recipe?
This recipe was inspired by Margot Murdock Murphy.
What type of chocolate should I use for this cake?
The recipe calls for 4 ounces of bittersweet chocolate, melted.
What kind of wine is recommended?
A Cabernet Sauvignon or a similar robust red wine is recommended for the best flavor profile.
What size and type of pan is needed?
The recipe specifies a 10-cup Fleur De Lis Bundt Pan.
How should the Bundt pan be prepared?
Generously spray the pan with nonstick vegetable oil cooking spray before adding the batter.
At what temperature should the oven be preheated?
Preheat the oven to 350°F (175°C).
What is the method for melting the bittersweet chocolate?
Melt the chocolate using a double boiler method and allow it to cool for 5 minutes before using.
Which ingredients are whisked together in a small bowl?
The red wine and whole milk should be whisked together in a small bowl and set aside.
How long should the butter and sugar be beaten?
Beat the butter and granulated sugar on medium speed for approximately 3 to 5 minutes until light and fluffy.
How should the eggs be prepared before adding to the batter?
The 3 large eggs should be slightly beaten before being added to the mixture.
What role does the black cherry gelatin play?
The sugar-free black cherry gelatin adds a unique twist and enhances the cake's moisture and richness.
What are the dry ingredients for the batter?
The dry ingredients include all-purpose flour, black cherry gelatin, cocoa powder, baking powder, baking soda, and salt.
How long should the batter be beaten once all ingredients are combined?
Once the dry and wet mixtures are combined on low speed, increase to medium and beat for 2 more minutes.
How long does the cake need to bake?
Bake the cake for 40 to 45 minutes.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for 15 minutes before inverting it.
What is the best way to remove the cake from the Bundt pan?
Use a plastic knife to carefully loosen the edges before inverting it onto a wire cooling rack.
What ingredients are in the velvety wine glaze?
The glaze contains 2 tablespoons of butter, 1/2 cup of red wine, 1 cup of confectioners' sugar, and 1/2 teaspoon of vanilla extract.
How is the wine glaze prepared?
Combine butter, wine, and sugar in a saucepan, bring to a boil, then remove from heat and stir in vanilla extract.
Should the milk be at a specific temperature?
Yes, the whole milk should be at room temperature.
What is used to dust the top of the cake?
Additional confectioners' sugar is used to lightly dust the top of the cooled cake.
How is the glaze served with the cake?
Slice the cake into serving pieces and drizzle the prepared glaze over each slice before serving.
Can I use regular cherry gelatin?
The recipe specifically calls for one 1/3 ounce box of sugar-free black cherry gelatin.
What type of cocoa powder is required?
Use 1/4 cup of unsweetened cocoa powder.
How much butter is needed for the entire recipe?
You will need 2/3 cup of butter for the cake batter and an additional 2 tablespoons for the glaze.
How much wine is used in total?
A total of 1 1/2 cups of wine is used: 1 cup for the cake and 1/2 cup for the glaze.
What kind of mixer attachment is recommended?
An electric mixer fitted with a paddle attachment is recommended for beating the batter.
Does the cake need to cool completely before glazing?
Yes, the cake should be fully cooled before dusting with sugar and drizzling with the glaze.
What is the serving suggestion for this cake?
It is perfect for celebrations or as a cozy dessert after dinner, ideally paired with the wine glaze.