Thursday, February 6, 2014

Chocolate Cabernet Cake

A friend and I were talking about my signature Mocha Tequila Cake recipe. We were both in agreement that a glass of cabernet sauvignon while eating the cake was a must.  Then I said, "Chocolate Cabernet Cake" should be my next signature cake! She agreed! We told a few people, and they were also in agreement. So... I made the cake. I let a local group of friends do the taste testing. I, also sent out a teaser email with a photo of the cake to all my email addresses. 
I started getting phone calls, emails and questions.  No one wanted to wait until a later date for the recipe. They wanted it NOW!  My arm was twisted into agreeing to post the recipe this week. So here it is....."I guess we can have our cake and eat it TWO!"   
Chocolate Cabernet Cake

  •  1 box of triple chocolate cake mix 
  • 3 large eggs 
  •  1/3 cup of oil  
  • 1 1/3 cups of cabernet wine  (*the wine replaces the water called for on the box) 
  • *Reserve 1/3 cup of the wine for the chocolate pouch included with the cake mix.

Ingredients for the frosting:
  • 2 cups powder sugar
  • 1/4 cup softened butter
  • 2 tablespoons of cabernet wine
  • 1 bottle of chocolate glaze 
  • **sugar crystals, optional
Preheat the oven to 350 degrees. (*I used ) 2 - 8" round pans for the cake. Gather 3 bowls for mixing, small, medium and large.
Prepare your pan/s with cooking spray and dust with a small amount of sugar to coat.
Mix the contents of the chocolate pouch with 1/3 cup of cabernet wine.
Set aside.
Mix the cake batter according to the directions on the box (*replacing wine for water).
Place half of the cake mix into your prepared pan.  Next, place the mixed chocolate from the pouch, on top of the cake batter. Then, place the remaining cake batter into the pan.
Bake in oven at 350 degrees until cake is firm in the center.
Follow cooking times provided on the box.
When done, let rest for 15 minutes before turning cake out.

  • Cream together the powder sugar, softened butter and wine.

While cake is cooling.

Icing on the Cake:
  • While the cake is slightly warm, spread the icing on top of the cake with a spatula.
  •  Let the icing drip off the top of the cake down the sides. *Leave some of the cake sides exposed.
  • Next, warm the bottle of chocolate glaze according to directions. Then drizzle the warm glaze over the top of the icing. It will meld into a beautiful messy pattern. I topped it with a decoration I had on hand.  
This cake would be great for Bridal Showers, Mother's Day, Birthday's or a dinner party.
The aroma while baking was heavenly! The wine icing is very sweet. Other icings for this cake could be; butter cream and glaze or chocolate frosting with glaze. Any of these icings would be wonderful.
  Awesome served with coffee.

Devour with Style... ;)  

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