The Chocolate Cake, I Couldn't Have!

It was Thanksgiving, year of 2013.  I was 15 years old at this time.  Every year my family and I drive 3 hours to New Jersey to visit my Aunt during Thanksgiving.  This is one of my favorite holidays of year.  This is the year when you sit down with your family and basically stuff your face.  You stuff your face with turkey, ham, mac and cheese, greens, string beans, yams, stuffing, mash potatoes, and all other sorts of things you can think of.  But that's not the best part, well for me.  But the best part is dessert of course!  With all the cakes, ice cream, cookies and milk.  This year was a little different for though.  My cousin came through the door with a red but chocolate cake.  I was so shocked.  I have never heard, seen or had this type of cake before.  It was called the Red Wine Chocolate Cake.  Once it was placed on the table, I reached as quickly as I can.  But suddenly my mom smacked my hand!  "You are not allowed to have this cake, it has alcohol in it." My mom said.  I wanted to sit there and cry my eyes out.  This was the first cake I couldn't ever have.  But now I am older I have had a piece of Red Wine Chocolate Cake, even though I'm not old enough.  Shhhhh. Don't tell anyone!  Here is the recipe, Enjoy!

Ingredients

• 1½ cups (210 g/7.4 oz) all-purpose flour
• ¾ cup (75 g/2.7 oz) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup (2 sticks/227 g) butter, softened
• 1¼ cups (250 g/8.8 oz) granulated sugar
• ½ cup (100 g/3.5 oz) brown sugar (preferably dark)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1¼ cups (300 ml) dry red wine

Instructions

1. Preheat oven to 350F/180C degrees. Grease a 12-cup bundt pan and set aside.

2. In a medium bowl sift flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.

3. In a mixer bowl fitted with the paddle attachment, beat together butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Beat in the eggs one at a time until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in (or fold by hand) the flour mixture in 3 additions, alternating it with the wine in 2 additions (starting and ending with the flour). Do not overmix.

4. Scrape the batter into the prepared pan and smooth the top. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes on a wire rack, then turn it out and let it cool completely. Dust the cake with powdered sugar.

5. Store cake at room temperature in airtight container for up to 3 days.

6. Cake can be frozen for up to 2 months.