- 15
- 45 mins
- 80 mins
Ingredients
- Chocolate Cake
- 2 cups (260 g) all-purpose flour
- 2 cups (414 g) sugar
- 3 ⁄4 cup (85 g) dark cocoa powder blend, such as Hershey’s Special Dark
- 1 tbsp (15 g) baking soda
- 1 tsp salt
- 1 cup (240 ml) sweet red wine
- 3 ⁄4 cup (180 ml) milk, room temperature
- 3 ⁄4 cup (180 ml) vegetable oil
- 1 1⁄2 tsp (8 ml) vanilla extract
- 3 large eggs, room temperature
- Raspberry Frosting
- 1 1⁄4 cups (125 g) fresh raspberries
- 1 cup (224 g) salted butter, room temperature
- 3 ⁄4 cup (142 g) vegetable shortening
- 6 cups (690 g) powdered sugar, divided
- Pink gel icing color, as needed
- Sprinkles, as needed
- Chocolate bar, for chocolate shavings
Preparation
Step 1
Instructions
Grease a 9 x13-inch cake pan and preheat the oven to 350°F (176°C).
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda and salt. In a medium bowl, combine the wine, milk, oil, vanilla extract and eggs. Pour the wine mixture into the flour mixture and mix until smooth. (The batter will be thin).
Pour into the prepared pan and bake 34 to 36 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Remove the cake from the oven and allow to cool completely.
Frosting
Add the raspberries to a food processor and puree. Strain the puree through a mesh sieve to remove the seeds, and then set the puree aside. You should have about 5 tablespoons (75 ml) of puree after straining it.
Beat the butter and shortening until smooth. Add 3 cups (345 g) of powdered sugar and mix until smooth. Add raspberry puree and mix until smooth. Add the remaining 3 cups (345 g) powdered sugar and mix until smooth.
With your cake horizontal, pipe one vertical row at a time. For the second row, the dallops should be off set to fill in the gaps
Once the whole cake is covered, top with some sprinkles and chocolate shavings (made by grating the chocolate bar over the cake).
This cake is best eaten within 2 to 3 days.