Red Wine & Chocolate Cake

This red wine chocolate cake recipe is made with dark cocoa for that super chocolate-y look and flavor. The cake layers themselves are delicious, velvety, rich, and bursting with flavor. The star of this cake is definitely the red wine. It is truly the perfect complement to the chocolate. The frostings made with A small splash of wine making it not too sweet


I X Bag of Cake Mix

1X Bottle of Rapeseed oil

3 Medium Eggs at room temperature

90mls of Red Wine (from the wine bottle)

5mls of Vanilla (about 1/2 the small bottle)

1 x Bag of Decorating Goodies

1 X Bag Icing Sugar & Chocolate to make a drip effect


I X Tub of Chocolate frosting & raspberry frosting

(leave out of the fridge for 2 hours before use)

40mls of Red Wine (taken from your bottle)

1/2 bottle of vanilla essence


1 X Stand Mixer or Bowl & Whisk

3 X 18cm cake pans (or the same one 3 times) 1 X piping bag

1 X Spatula

18cm rounds of greaseproof paper

cut from the sheet provided

1 X Cake Board


Prep time: 15 mins

Cooking time up to 60 mins (30 per bake Cooling time 2 hours

Decorating time 30 mins

Wining time until the bottle is done

  1. Preheat oven to 350/180/ degrees 170 Fan Assisted. Grease and line with greaseproof paper the cake pans. In the box you got one, you need to repeat the bake, but you just make one cake batter mix and split into 3
  2. This is an all in one cake recipe. Put the cake mix, oil, eggs, chocolate drops, vanilla and the wine in a bowl and whisk for 5-7 mins or 10-12 mins by hand.
  3. Pour 1/3rd of the cake batter in the prepared cake pan and bake in preheated oven for 20-25 minutes, or until a a cake skewer inserted into the center comes out clean. Remove from oven and let cool 10 minutes in the pan before transferring to a cooling rack to cool completely.
  4. Repeat the baking step again if needed, Your cake must be completely cold before you ice it or the frosting will just melt into the cake.
  5. To prepare the frosting beat the raspberry one with the wine using the paddle attachment until light and fluffy. Slice each cake into 2
  6. Assemble the cake: Place one cake layer onto your cake board which should be on a flat plate and evenly spread a thin layer of frosting. Repeat with second layer and 3rd. You don't want thick layers of frosting or you just get mouthfuls of frosting and wont have any for the top
  7. Top with 6th and spread the remaining frosting over the top. its up to you if you want to do the sides. Spread the frosting on sides and turn the plate
  8. To smooth the top run the hot tap and hold your cake spatula under the hot water for a min, dry it and in one smooth action swipe inwards from the edge of the cake with the spatula. Or use a cake straight edge or cake scraper, if you like you can use the drip effect bag, tip it out add 15 mils of water and heat in the microwave for 1 min, pipe around the edge of the cake.
  9. Use the piping bag to pipe a boarder or swirls its up to you, then decorate as you wish using the bag of goodies we provided.
  10. Leave the cake to chill in the fridge for a bit, so it firms up before cutting. Pour yourself a glass of Red Wine and a slice of the cake...and enjoy because you deserve it.
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