Pink Wine Chocolate Cake | Life, Love and Sugar

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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 stunning chocolate drizzle.

Why You’ll Love This Pink Wine Chocolate Cake

Should you’re on the lookout for one thing enjoyable, totally different and a little bit particular, that is the cake for you. It takes chocolate cake to an entire new stage. Right here’s a number of causes to present this cake a attempt.

• The right marriage of flavors. There’s simply one thing in regards to the mixture of chocolate, raspberry, and pink wine that screams class 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 way of too robust, however you possibly can undoubtedly 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 utterly addicting.
• Fairly in pink. This cake is certain to show heads. Coated in clean chocolate buttercream with a chocolate drip across the high 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 elements 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 right rise and texture.
• Salt – You want a little bit salt for taste. With out it, the cake will 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 possibly can 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 typically use a wine labeled as a candy pink wine, similar to this Cavit candy pink wine or Barefoot candy pink wine.

Raspberry Buttercream

• Raspberries – Be sure they’re good and candy! You should 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 will see your self with a runny buttercream.
• Powdered sugar – For an ideal frosting and piping consistency, I like to recommend utilizing the quantity listed within the recipe. Nonetheless, you possibly can cut back the quantity if’d you prefer to. Simply understand that it is going to be thinner.

Chocolate Buttercream

• Unsalted butter – Once more, the butter must be at room temperature. Butter that’s too chilly will end up a lumpy frosting and butter that’s melted will provide you with a runny frosting.
• Powdered sugar – Once more, For an ideal frosting and piping consistency, I like to recommend utilizing the quantity listed within the recipe. Nonetheless, you possibly can 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 an alternative. It’ll even be a darker coloration.
• Vanilla extract
• Heavy cream

Pink Wine Chocolate Ganache

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

Tips on how to Make Pink Wine Chocolate Cake

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

Make the Muffins

• Prep. Preheat the oven to 300°F, line the bottoms of three 8-inch cake pans with parchment paper, and grease the perimeters.
• 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. Enable the desserts to chill of their pans for 10 minutes earlier than transferring them to wire cooling racks to chill utterly.

Make the Buttercreams, Assemble and Enhance 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 simply 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 simply 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 skin 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.
• Enhance. 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 high fringe of the cake. Garnish with additional raspberries, if desired.

Does This Cake Actually Bake at 300°F?

I’m typically 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 but it surely negatively impacts the feel of the cake. Go sluggish, my buddies. The wait is torture, but it surely’s price it.

Ideas for Success

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

• Consistency matter. When making the buttercreams, you may want so as to add a little bit additional raspberry puree (as much as 6 tablespoons) or a little bit additional heavy cream so as to get the frosting to a pleasant, spreadable consistency. Take a look at my put up on the right way to get the best frosting consistency for extra data.
• Cool utterly. Enable the cake layers to chill utterly earlier than frosting except 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 the right way to stage a cake and the right way to fill and stack a layer cake will allow you to obtain the prettiest outcomes doable. Moreover, this tutorial for frosting a clean cake in addition to my put up on making a chocolate drip cake will provide you with the higher hand on adorning as properly.
• Enable the ganache to agency up. After including the chocolate drip and earlier than piping raspberry frosting across the outer fringe of the cake, permit the ganache to agency up a bit. In any other case, the raspberry buttercream may slide round on high of it.

Correct Storage

• Counter/fridge. Seal the cake in an hermetic cake provider or wrap the entire thing in a double layer of plastic wrap. Should you use plastic wrap, prop it away from the decorations with toothpicks. You possibly can 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 further 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 would maintain within the freezer for as much as 3 months.

Extra Chocolate Cake Recipes

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

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Recipe

Pink Wine Chocolate Cake

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

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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 stunning chocolate drizzle.

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Elements

Pink Wine Chocolate Cake

• 2 cups (260g) all function 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

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Directions

Make the Muffins

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 perimeters.
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 elements and blend till properly mixed.
4. Add vanilla to the recent water, then pour into the batter. Combine till properly mixed. The batter will probably be very skinny.
5. Divide batter evenly between desserts pans and bake for 30-33 minutes, or till a toothpick comes out with a number of crumbs.
6. Take away desserts from oven and permit to chill for about 10 minutes, then take away to cooling racks to chill utterly.

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 further raspberry puree (as much as 6 tablespoons whole), as wanted, to get the best 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 best consistency.

Assemble and Enhance the Cake

1. As soon as desserts are cool, take away cake domes from high with a big serrated knife. See my tips about the right way to stage a cake and the right way 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 high 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 total layer of buttercream, in order that it’s all even.
4. Add ultimate layer of cake on high and frost the skin 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 tips about 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. Enable 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 high of the cake and unfold evenly. I like to make use of a squeeze bottle for drizzling across the edges. See my tips about making a chocolate drip cake.
8. Enable the ganache to agency up a bit, then pipe the rest of the raspberry frosting across the high fringe of the cake. I used Ateco tip 847. End off the cake a number of contemporary raspberries, if desired.
9. Retailer the cake in an air-tight cake provider or properly coated. You possibly can depart it at room temperature for as much as 24 hours, then refrigerate the cake. The cake is finest when served at room temperature and holds up properly for 4-5 days.

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Vitamin

• Serving Dimension: 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