Recipe by Harmony Dame
"This is my interpretation of a cake my friend in Germany has traditionally every year. It's delicious! You may adorn it with icing, candy or fruit. We like to frost it with buttercream frosting."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (12 ounce) package
semisweet chocolate chips
2 1/4 cups
unsweetened cocoa powder
This is delicious-- almost has the consistency of a chocolate chip muffin, so I don't think frosting is necessary.
The cake was very dense and needed the frosting that I added. It was good but not sure I would make it again real soon.
Potential! The flavor complexity of the red wine & chocolate was great, I would make sure to use a full-bodied wine with chocolate or berry notes. Mine too came out thick and dry, but I'm 100% sure I've figured out why: I tried to cream the butter sugar & eggs together at the same time and all the liquid made the butter clump so I over beat it and the eggs filled out. I bet if I creamed the butter and sugar THEN gradually added the eggs I could get that thick gooey brownie-like consistency in the picture. I'll keep trying!
I wrote down the ingredients, so all i need to do now is buy a bowl, a spoon, oh, and the actual ingredients themselves, and of course find someone to cook it for me, but it looks like it would taste great. Hvala. -Gabbanski
I thought this cake was good but too dried and dense. I made a chocolate red wine ganache to put on top and it helped moisten the cake.
I had some leftover red wine and a chocolate craving, so I halved the recipe and put it in a 9x9 pan (baked at 360 for 20 minutes) to make a thin cake. Taking the advice from other reviewers, I beat the eggs and the butter and then added the eggs individually. It was moist and fluffy and the taste was great for a late night snack. I will make this again.
I followed the directions and amounts to the tee. The results were a delicious, moist chocolate cake. I did not ice it. I felt like it was fine the way it was. Very easy to make, although I agree with a previous reviewer on the order of the ingredients. This cake is not exceptionally sweet but it is sweet. I would definately make this again.
I had some leftover red wine, so I decided to make this cake. I used 1/2 sugar, 1/2 splenda, but followed the rest of the recipe exactly. After tasting the finished product, I think this recipe needs salt. I also think the directions need to be re-ordered so the red wine is added after the vanilla and then the flour and finally, the chocolate chips; especially when using an electric mixer. I also used a 9x13 pan and cut 15 pieces, as the calories for 8 pieces was way too high. The chocolate chips make the cake.
* Percent Daily Values are based on a 2,000 calorie diet.
Red Wine Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 349
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A wheat-free red velvet cake with soft texture and yummy chocolate flavor.
See how to make a delicious and beautiful layered cake.
This classic cake is a stunner for the holidays, or any time.