Redmond Real Salt Ancient Sea Salt Fine -- 26 oz
Transform the classic Valentine's Day pairing of wine and chocolate into a scrumptious bundt cake. Just grab your favorite bottle of dry red wine, pour two glasses for you and your boo, then add a-cup-and-a-quarter to a batter brimming with cocoa powder, coconut flour and brown sugar. Bake in a bundt, then top with a semi-sweet chocolate ganache. The result is a rich, sophisticated dessert worthy of love's special day.
Red Wine Chocolate Cake
- 1 cup all-purpose flour
- 1/3 cup coconut flour
- 1-1/4 cups dry red wine
- 3/4 cup unsweetened cocoa powder
- 2 sticks unsalted butter (softened)
- 1 cup coconut sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1-1/4 tsp. baking soda
- 1/2 tsp. sea salt
Chocolate Ganache
- 1 cup Ghirardelli semi-sweet chocolate chips
- 3/4 cup cream
- Preheat oven to 350 degrees F.
- In medium bowl, combine flour, cocoa powder, baking soda and salt.
- In separate bowl with hand or stand mixer, beat butter and sugar until well combined. Mix in eggs, vanilla extract and wine.
- Add wet ingredients to dry ingredients and mix until well combined.
- Grease bundt pan with non-stick spray or butter. Pour batter into greased pan.
- Bake 45 minutes or until toothpick comes out clean.
- To make chocolate ganache: pour chocolate chips in medium bowl.
- In saucepan, add cream and bring to a gentle boil. Remove from heat and pour over chocolate chips. Mix well until chocolate is melted and smooth.
- Drizzle ganache over cooled cake.
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