Red Wine Chocolate Cake

bakerbynature.com

Gloria Woodlock

subheading: For the Red Wine Chocolate Cake:

2 cups granulated sugar

1 cup light brown sugar, packed

2 and ¾ cups all-purpose flour, divided

1 and ½ cups unsweetened cocoa powder, sifted

3 teaspoons baking soda

1 and ½ teaspoons baking powder

1 and ¼ teaspoons salt

4 large eggs, at room temperature

1 and ½ cups full-fat sour cream

½ cup whole milk

1 cup of your favorite red wine (I used Pinot Noir, but I also love Cabernet in this recipe)

¾ cup vegetable oil

1 Tablespoon vanilla extract

½ cup hot water

subheading: For the Red Wine Chocolate Frosting:

2 and ½ sticks (10 ounces) unsalted butter, softened (you want it just a little softer than room temperature, but not melted)

3 and ¼ cups confectioners’ sugar, sifted

¼ teaspoon salt

8 ounces dark chocolate, melted and cooled for 10 minutes (I suggest using 60% cocoa or above)

4 and ½ Tablespoons of your favorite red wine (I used Pinot Noir, but I also love Cabernet in this recipe)

Directions at bakerbynature.com

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