Purple Wine Chocolate Cake | Life, Love and Sugar

This put up might include affiliate gross sales hyperlinks. Please learn my disclosure coverage.

This elegant pink wine chocolate cake is made up of three layers of moist pink wine-infused chocolate cake layers. The layers are divided by raspberry buttercream, frosted with chocolate buttercream, and embellished with a beautiful chocolate drizzle.

Why You’ll Love This Purple Wine Chocolate Cake

For those who’re searching for one thing enjoyable, completely different and just a little particular, that is the cake for you. It takes chocolate cake to an entire new stage. Right here’s just a few causes to present this cake a strive.

• The proper marriage of flavors. There’s simply one thing concerning the mixture of chocolate, raspberry, and pink wine that screams magnificence and decadence all on the similar time. The fruitiness of the wine and raspberry complement the richness of the chocolate completely. And don’t fear, the pink wine doesn’t come by too robust, however you’ll be able to positively style it!
• Tender and moist. This recipe is predicated on my very favourite moist chocolate cake. I simply changed the water with candy pink wine. It’s so tender and moist and fully addicting.
• Fairly in pink. This cake is certain to show heads. Coated in clean chocolate buttercream with a chocolate drip across the prime edge after which embellished with pink raspberry buttercream, it’s so elegant. Then, when you slice into it, you get the juxtaposition of the deep brownish-black of the chocolate cake subsequent to the sunshine pink of the raspberry buttercream filling. A feast for the eyes!

What You’ll Want

Collect your substances round you! It’s time to start out baking. Right here’s what you’ll must make pink wine chocolate cake. Make sure to scroll to the recipe card under for exact measurements.

Chocolate Cake

• All-purpose flour – Make sure to measure your flour precisely, so that you don’t find yourself with a dry cake. I all the time suggest a meals scale, however the spoon and stage technique can also be an choice.
• Sugar
• Pure unsweetened cocoa powder – In order for you a fair deeper, richer chocolate taste, use Dutch-processed cocoa powder.
• Baking soda – For the proper rise and texture.
• Salt – You want just a little salt for taste. With out it, the cake could be bland.
• Eggs – Make sure to use massive eggs, not small or additional massive.
• Buttermilk – The buttermilk provides moisture and makes this cake good and tender. You might additionally use complete milk or 2% milk.
• Vegetable oil – The vegetable oil within the cake seems the moistest outcomes.
• Vanilla extract
• Candy pink wine – I usually use a wine labeled as a candy pink wine, resembling this Cavit candy pink wine or Barefoot candy pink wine.

Raspberry Buttercream

• Raspberries – Ensure they’re good and candy! You need to use frozen raspberries. Simply thaw and pat them dry first, so the surplus water doesn’t water down the flavour.
• Unsalted butter – Begin with room temperature butter. Whether it is too chilly, your buttercream will end up lumpy. Whether it is melted, you’ll discover your self with a runny buttercream.
• Powdered sugar – For an incredible frosting and piping consistency, I like to recommend utilizing the quantity listed within the recipe. Nonetheless, you’ll be able to cut back the quantity if’d you prefer to. Simply take into account that will probably be thinner.

Chocolate Buttercream

• Unsalted butter – Once more, the butter ought to be at room temperature. Butter that’s too chilly will end up a lumpy frosting and butter that’s melted provides you with a runny frosting.
• Powdered sugar – Once more, For an incredible frosting and piping consistency, I like to recommend utilizing the quantity listed within the recipe. Nonetheless, you’ll be able to cut back the quantity if’d you prefer to. You simply don’t need the buttercream to be too skinny to maintain the cake layers in place.
• Pure unsweetened cocoa powder – If you want a richer chocolate taste, use Dutch-processed cocoa powder as a substitute. It’ll even be a darker shade.
• Vanilla extract
• Heavy cream

Purple Wine Chocolate Ganache

• Semi-sweet chocolate chips – Follow semi-sweet chocolate for a similar consistency.
• Candy pink wine – You need to use the identical one you utilize within the cake.
• Heavy whipping cream – Follow the heavy cream. Milk or half and half will make the ganache too skinny.

How one can Make Purple Wine Chocolate Cake

Right here’s a fast rundown of tips on how to make this unbeatable chocolate pink wine cake. Don’t overlook to scroll to the recipe card under for extra detailed directions.

Make the Desserts

• Prep. Preheat the oven to 300°F, line the bottoms of three 8-inch cake pans with parchment paper, and grease the edges.
• Make the cake batter. Whisk collectively the flour, sugar, cocoa powder, baking soda, and salt. Whisk within the eggs, buttermilk, and vegetable oil adopted by the vanilla and pink wine.

• Bake. Divide the batter between the cake pans and bake for 30-33 minutes.
• Cool. Permit the muffins to chill of their pans for 10 minutes earlier than transferring them to wire cooling racks to chill fully.

Make the Buttercreams, Assemble and Adorn the Cake

• Puree. Puree the raspberries in a meals course of after which pressure to take away the seeds.

• Make the raspberry buttercream. Beat the butter till clean after which combine in half of the powdered sugar adopted by 3-4 tablespoons of raspberry puree. Combine within the remaining powdered sugar. If the frosting is just too thick, combine in additional raspberry puree.
• Make the chocolate buttercream. Beat the butter till clean after which combine in half of the powdered sugar and the cocoa powder. Combine within the vanilla extract and half of the cream adopted by the remaining powdered sugar. If the frosting is just too thick, combine in additional heavy cream.

• Stack, fill, and frost. Take away the domes from the cooled cake layers, place one layer on a cake plate, and pipe a rattling of chocolate buttercream across the edge. Fill the within of the rattling with 1 cup of raspberry buttercream and unfold it out evenly. High with the second cake layer and repeat. High with the ultimate cake layer and frost the surface of the cake.

• Make the chocolate ganache. Warmth the wine and heavy cream within the microwave till simply boiling and pour it over the chocolate chips. Allow them to sit for 2-3 minutes after which whisk till clean.
• Adorn. Drizzle the chocolate ganache across the fringe of the cake, then unfold the rest excessive of the cake. As soon as the ganache has firmed up a bit, pipe the remaining raspberry frosting across the prime fringe of the cake. Garnish with additional raspberries, if desired.

Does This Cake Actually Bake at 300°F?

I’m usually requested if the temperature listed within the directions is an error. It’s not. The chocolate cake is a slow-bake cake that bakes at 300°F levels. I’ve tried baking it at 350°F for much less time however it negatively impacts the feel of the cake. Go gradual, my pals. The wait is torture, however it’s price it.

Suggestions for Success

Take note of these easy ideas and tips and also you’ll be a grasp cake decorator very quickly.

• Consistency matter. When making the buttercreams, you may want so as to add just a little additional raspberry puree (as much as 6 tablespoons) or just a little additional heavy cream as a way to get the frosting to a pleasant, spreadable consistency. Take a look at my put up on tips on how to get the fitting frosting consistency for extra data.
• Cool fully. Permit the cake layers to chill fully earlier than frosting until you need the buttercream to slip proper off of them.
• Make it fairly. Earlier than stacking, filling, frosting, and adorning this cake, do some learning. My posts on tips on how to stage a cake and tips on how to fill and stack a layer cake will make it easier to obtain the prettiest outcomes attainable. Moreover, this tutorial for frosting a clean cake in addition to my put up on making a chocolate drip cake provides you with the higher hand on adorning as properly.
• Permit the ganache to agency up. After including the chocolate drip and earlier than piping raspberry frosting across the outer fringe of the cake, enable the ganache to agency up a bit. In any other case, the raspberry buttercream may slide round on prime of it.

Correct Storage

• Counter/fridge. Seal the cake in an hermetic cake service or wrap the entire thing in a double layer of plastic wrap. For those who use plastic wrap, prop it away from the decorations with toothpicks. You might additionally slice the cake and retailer slices in a single layer in an hermetic container. This dessert will keep good at room temperature for twenty-four hours. After that, retailer it within the fridge for as much as 4 extra days.
• Freezer. Pop the cake within the freezer for a few hours to agency up after which wrap it in a double layer of plastic wrap. Alternatively, retailer slices in a single layer in an hermetic container. It should preserve within the freezer for as much as 3 months.

Extra Chocolate Cake Recipes

I like chocolate cake and have devoted numerous hours and days to perfecting some severely scrumptious, severely decadent chocolate cake recipes. Listed here are a few of my prime picks.

Print

Recipe

Purple Wine Chocolate Cake

• 
  Creator: Lindsay
• 
  Prep Time: 1 hour 35 minutes
• 
  Cook dinner Time: half-hour
• 
  Whole Time: 2 hours 5 minutes
• 
  Yield: 12-14 Slices
• 
  Class: Dessert
• 
  Methodology: Oven
• 
  Delicacies: American

---

Description

This elegant pink wine chocolate cake is made up of three layers of moist pink wine-infused chocolate cake layers. The layers are divided by raspberry buttercream, frosted with chocolate buttercream, and embellished with a beautiful chocolate drizzle.

---

Elements

Purple Wine Chocolate Cake

• 2 cups (260g) all goal flour
• 2 cups (414g) sugar
• 3/4 cup (85g) Hershey’s Particular Darkish Cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 massive eggs
• 1 cup (240ml) buttermilk
• 1 cup (240ml) vegetable oil
• 1 tsp vanilla
• 1 cup (240ml) candy pink wine

Raspberry Buttercream

• 6 oz raspberries
• 1 1/4 cups (280g) unsalted butter, room temperature
• 5 cups (575g) powdered sugar

CHOCOLATE BUTTERCREAM

• 1 1/4 cups (280g) unsalted butter, room temperature
• 4 1/2 cups (518g) powdered sugar
• 1/2 cup (57g) pure unsweetened cocoa powder
• 1 tsp vanilla extract
• 5–6 tbsp (75-90ml) heavy cream

CHOCOLATE GANACHE

• 6 oz (1 cup | 169g) semi-sweet chocolate chips
• 3 tbsp candy pink wine
• 1 tbsp heavy whipping cream

---

Directions

Make the Desserts

1. Preheat oven to 300°F (148°C). Put together three 8-inch cake pans with parchment paper circles within the backside, and grease the edges.
2. Add flour, sugar, cocoa powder, baking soda and salt to a big bowl and whisk collectively.
3. Add the eggs, buttermilk and vegetable oil to the dry substances and blend till properly mixed.
4. Add vanilla to the recent water, then pour into the batter. Combine till properly mixed. The batter might be very skinny.
5. Divide batter evenly between muffins pans and bake for 30-33 minutes, or till a toothpick comes out with just a few crumbs.
6. Take away muffins from oven and permit to chill for about 10 minutes, then take away to cooling racks to chill fully.

Make the Raspberry Buttercream

1. Add the raspberries to a meals processor and puree till clean. Pressure the puree to take away the seeds, if desired.
2. Add the butter to a mixer bowl and beat till clean.
3. Add half of the powdered sugar and blend till properly mixed and clean.
4. Add 3-4 tablespoons of raspberry puree and blend till properly mixed and clean.
5. Slowly add the remaining powdered sugar and blend till properly mixed clean. Add extra raspberry puree (as much as 6 tablespoons whole), as wanted, to get the fitting consistency and taste of frosting.

Make the Chocolate Buttercream

1. Add the butter to a mixer bowl and beat till clean.
2. Slowly add half of powdered sugar and the cocoa powder and blend till properly mixed and clean.
3. Add the vanilla extract and half of the cream and blend till properly mixed and clean.
4. Add the remaining powdered sugar and blend till properly mixed and clean.
5. Add remaining cream, as wanted, till the frosting is the fitting consistency.

Assemble and Adorn the Cake

1. As soon as muffins are cool, take away cake domes from prime with a big serrated knife. See my recommendations on tips on how to stage a cake and tips on how to stack a cake. Place first layer of cake on cake plate.
2. Pipe a dam of chocolate buttercream across the outer fringe of the cake. Fill the within of the dam with about one cup of the raspberry buttercream, then unfold evenly on prime of the cake. If the highest of the chocolate buttercream dam is taller than the frosting, clean out the highest in order that the layer of each buttercreams is even.
3. Add second layer of cake and add one other dam of chocolate frosting. Fill the within of the dam with one other cup of raspberry buttercream and unfold evenly. Once more, clean out the complete layer of buttercream, in order that it’s all even.
4. Add closing layer of cake on prime and frost the surface of the cake with the remaining chocolate buttercream. Be at liberty to make use of my tutorial for frosting a clean cake. Set cake apart.
5. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my recommendations on making chocolate ganache).
6. Mix the wine and heavy whipping cream in a measuring cup and warmth within the microwave simply till it begins to boil, then pour it over the chocolate chips. Permit it to sit down for 2-3 minutes, then whisk till clean.
7. Drizzle the chocolate ganache across the fringe of the cake, then pour the rest of the ganache on prime of the cake and unfold evenly. I like to make use of a squeeze bottle for drizzling across the edges. See my recommendations on making a chocolate drip cake.
8. Permit the ganache to agency up a bit, then pipe the rest of the raspberry frosting across the prime fringe of the cake. I used Ateco tip 847. End off the cake just a few contemporary raspberries, if desired.
9. Retailer the cake in an air-tight cake service or properly lined. You’ll be able to go away it at room temperature for as much as 24 hours, then refrigerate the cake. The cake is greatest when served at room temperature and holds up properly for 4-5 days.

---

Diet

• Serving Measurement: 1 Slice
• Energy: 1102
• Sugar: 116.3 g
• Sodium: 539.7 mg
• Fats: 63.4 g
• Carbohydrates: 138.2 g
• Protein: 6.4 g
• Ldl cholesterol: 90.5 mg