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AWI Winery of Texas

Randy's Red Wine Chocolate Layer Cake with Raspberry Buttercream

Randy's Red Wine Chocolate Layer Cake with Raspberry Buttercream
Recipe Date:
November 25, 2017
Cook Time:
00:00:00
Difficulty:
Hard
Measurements:
Imperial (US)
Ingredients
  • Cake Ingredients for each layer
  • 6 tbsps unsalted butter, at room temperature
  • 3/4 cup firmly packed dark brown sugar
  • 1/4 cup white granulated ugar
  • 1 large egg + 1 large egg yolk, at room temperature
  • 3/4 cup full bodied red wine (AWI Gran Corte or AWI Cabernet Suavignon)
  • 1 tsp vanilla extract
  • 1 cup plus 1 tbsp all purpose flour
  • 1/2 cup Dutch cocoa powder
  • 1/8 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp table salt
  • 1/4 tsp ground cinnamon
  • Raspberry Buttercream ingredients
  • 1 cup Rasperries, fresh or frozen
  • 1 cup unsalted butter, at room temperature
  • 4 cups powdered sugar, sifted
  • Pinch of salt
Directions

Cake Instructions

Pre-heat oven to 325F, with rack in the middle.

Line the bottom of two (2) 9-inch round cake pans with parchment paper and spray the interior with a non-stick spray.

In a large bowl of an electric stand mixer, cream the butter until smooth.Add-in the sugars and beat until fluffy, about 3-4 minutes.

Add the egg and yolk, and beat well.Add-in the red wine and vanilla. The batter will look a little uneven.

Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together right over your wet batter.Mix until ¾ combined then fold the rest together with a rubber spatula.

Spread batter into one of the prepared pans and bake for 25-30 minutes until a cake tester inserted in the center comes out clean.Th top of the cake will be shinny and smooth.Cool pan on a rack for about 10-minutes then flip out of pan and continue cooling on the rack.

Repeat steps 3-6 for the second layer.

Raspberry Buttercream Instructions

Puree the raspberries in a food processor and pass through a mesh strainer to remove seeds.This should yield at least ¼ cup of puree.

With an electric hand mixer, beat the butter, powdered sugar, salt and raspberry puree on low speed until combined.Then increase speed and beat on high for 2-3 minutes until smooth and fluffy, scrapping bowl down as necessary.

 

Assembly Instructions

Place on cooled cake layer on a cake stand or plate. Cover top with frosting about 1/3-1/2 inch.

Place remaining cake layer on top with best side up.Dust with a little powdered sugar.