CHOCOLATE WINE CAKE
This rich chocolate wine cake recipe, provided by Margot Murdock Murphy, uses a Nordic Ware Fleur De Lis Bundt Pan.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Serves 10 to 12
Number Of Ingredients 17
Steps:
- Prepare the cake: Preheat the oven to 350 degrees. Spray a 10-cup Fleur De Lis Bundt Pan with nonstick cooking spray; set aside.
- Melt chocolate in a small bowl placed over a small saucepan of simmering water. Let cool 5 minutes. In a small bowl, combine wine and milk; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar on medium speed until light and fluffy. Add eggs; beat for 2 minutes. Add the cooled chocolate mixture and beat until incorporated, scraping down the sides of the bowl as necessary.
- In a large bowl, whisk flour, gelatin, cocoa powder, baking powder, baking soda, and salt to combine. Add to mixer bowl, along with the wine mixture, and beat on low speed until combined, about 1 minute. Increase the speed to medium and beat for 2 minutes more, scraping down the sides of the bowl as necessary. Spoon batter into prepared pan.
- Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool 15 minutes. Using a plastic knife, carefully loosen cake from the pan; invert onto a wire cooling rack. Let cool completely.
- Prepare the glaze: Combine the butter, wine, and confectioners' sugar in a medium saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Remove from heat; stir in vanilla. Set aside until ready to serve.
- Dust cake lightly with confectioners' sugar. Slice cake and drizzle with glaze.
CHOCOLATE PASSOVER SPONGE CAKE
A true chocolate sponge cake! Use brewed coffee or espresso powder mixed with water.
Provided by dakatz
Categories Desserts Cakes Sponge Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Spray a 10-inch tube pan with cooking spray.
- Sift matzo cake meal with potato starch into a bowl; set aside.
- Place egg yolks into a large mixing bowl and beat with an electric mixer on medium speed until light, about 3 minutes.
- Slowly beat 1 cup sugar into the egg yolks; continue beating until mixture is thick and pale, about 5 more minutes. Beat cocoa powder into the egg yolk mixture until thoroughly combined.
- Beat egg whites with an electric mixer fitted with clean beaters in a separate bowl until foamy. Gradually beat in 1/2 cup sugar and continue to beat until egg whites hold stiff peaks.
- Lightly stir matzo cake meal mixture and coffee into egg yolk-cocoa mixture.
- Gently fold 1/3 of the egg whites into the batter, retaining as much volume as possible. Fold in remaining egg whites, mixing just until no white streaks remain. Gently mix in chopped walnuts.
- Spoon the batter evenly into the prepared tube pan.
- Bake in the preheated oven until top of cake shows small cracks and springs back when lightly pressed, about 45 minutes.
- Run a knife around the sides of cake to loosen from the pan. Invert cake onto a wire rack to cool.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 36.1 g, Cholesterol 155 mg, Fat 6.3 g, Fiber 1.4 g, Protein 6.6 g, SaturatedFat 1.7 g, Sodium 59.8 mg, Sugar 25.5 g
CHOCOLATE SPONGE CAKE
Good Food reader Eve Scott shares this easy, foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea or weekend treat
Provided by Eve Scott
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter and line two 20cm sandwich tins with baking parchment.
- Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.
- Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.
- Once combined, add 1 more large egg and another third of the flour mixture and work that in.
- Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.
- Divide the mixture between the tins and smooth the top with the back of a spoon.
- Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.
- Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn't touch the water. Leave to cool.
- Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.
- To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge.
- Put the second cake on top and push down very gently. Spread the remaining icing over the top.
Nutrition Facts : Calories 435 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE SPONGE CAKE
Brushing the cake layers with a simple syrup before frosting keeps the cake from crumbling and drying out.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h55m
Number Of Ingredients 7
Steps:
- In a saucepan, combine 1/3 cup each sugar and water over medium-high heat and cook, stirring, until sugar dissolves. Remove simple syrup from heat; let cool.
- Preheat oven to 425 degrees. Butter two 8-by-2-inch round cake pans. Line bottoms with parchment rounds; butter parchment. In the bowl of a standing mixer fitted with the whisk attachment, combine eggs and remaining 1 cup sugar. Whisk on medium speed until quadrupled in volume and mixture holds a 3-second ribbon, about 10 minutes. Whisk in vanilla.
- In a bowl, combine cocoa and flour. Sift over egg mixture; using a large rubber spatula, carefully fold into egg mixture, cutting through center and lifting gently over sides. Divide batter among prepared pans. Bake until cake pulls away from sides of pan and is springy to touch, 15 to 17 minutes. Remove from oven. Run a small knife around sides of pan. Invert onto rack; remove parchment, and re-invert onto rack to cool completely.
- Using a serrated knife, trim tops of cakes horizontally to level surface. Halve each cake horizontally to form 2 layers. Transfer 1 layer to a serving platter; generously brush with simple syrup and spread 3/4 cup frosting on top. Set another cake layer on top, and repeat process with remaining simple syrup, frosting, and cake layers. Frost top and sides of cake in a swirling motion. Refrigerate until set, about 1 hour.
MARTHA STEWART'S CHOCOLATE WINE CAKE
This rich chocolate wine cake recipe is provided by Margot Murdock Murphy. This cake is so good, I need to keep it posted for safe keeping
Provided by corimchugh
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Prepare the cake:
- Preheat the oven to 350 degrees. Spray a 10-cup Fleur De Lis Bundt Pan with nonstick cooking spray; set aside.
- Melt chocolate in a small bowl placed over a small saucepan of simmering water. Let cool 5 minutes. In a small bowl, combine wine and milk; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar on medium speed until light and fluffy. Add eggs; beat for 2 minutes. Add the cooled chocolate mixture and beat until incorporated, scraping down the sides of the bowl as necessary.
- In a large bowl, whisk flour, gelatin, cocoa powder, baking powder, baking soda, and salt to combine. Add to mixer bowl, along with the wine mixture, and beat on low speed until combined, about 1 minute. Increase the speed to medium and beat for 2 minutes more, scraping down the sides of the bowl as necessary. Spoon batter into prepared pan.
- Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool 15 minutes. Using a plastic knife, carefully loosen cake from the pan; invert onto a wire cooling rack. Let cool completely.
- Prepare the glaze:
- Combine the butter, wine, and confectioners' sugar in a medium saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Remove from heat; stir in vanilla. Set aside until ready to serve.
- Dust cake lightly with confectioners' sugar. Slice cake and drizzle with glaze.
Nutrition Facts : Calories 478.2, Fat 16.9, SaturatedFat 10.1, Cholesterol 102.9, Sodium 288.8, Carbohydrate 72, Fiber 1.5, Sugar 47.6, Protein 5.8
CHOCOLATE SPONGE CAKE
Every bite of this cake has a mild chocolate flavor that will appeal to all palates. Enjoy it dusted with confectioners' sugar or topped with Rich 'n' Fluffy Chocolate Frosting on page 140.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks until slightly thickened and lemon-colored, about 5 minutes. Stir in orange juice and vanilla until combined. Gradually beat in 1 cup sugar on low speed, about 2 tablespoons at a time, beating well after each addition. Beat on high until mixture thickens and nearly doubles in volume. Combine the flour and cocoa. Fold a fourth of the flour mixture into the yolk mixture. Repeat with remaining flour mixture; set aside., In a large bowl and with clean beaters, beat egg whites and cream of tartar in medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into the yolk mixture; fold in remaining whites., Pour into an ungreased 10-in. tube pan. Bake at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan; remove cake.
Nutrition Facts : Calories 184 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 32mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE-WINE SPONGE CAKE
Make and share this Chocolate-Wine Sponge Cake recipe from Food.com.
Provided by That Napa Chicken R
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Beat egg whites until stiff.
- In another, lg. bowl, beat egg yolks with sugar until thick and creamy.
- Sift together remaining dry ingredients. Stir into yolks until just moistened.
- Add juice and wine and mix well.
- Fold in egg whites.
- Pour into 9" or 10", shallow tube pan.
- Bake 50 minutes.
- SOURCE: The Complete Passover Cookbook, Frances R. AvRutick; @ 1981.
Nutrition Facts : Calories 225.9, Fat 4.2, SaturatedFat 1.3, Cholesterol 169.2, Sodium 57.3, Carbohydrate 40.5, Fiber 0.6, Sugar 30.9, Protein 6.2
More about "chocolate wine sponge cake recipes"
CHOCOLATE-RED WINE CAKE RECIPE - KRISTIN DONNELLY
From foodandwine.com
5/5 (3)Total Time 1 hr 40 minsServings 1
- Preheat the oven to 350°. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.
- In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
- Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner's sugar and serve with whipped cream.
CHOCOLATE SPONGE CAKE RECIPE | BON APPéTIT
From bonappetit.com
EASY CHOCOLATE SPONGE CAKE WITH GANACHE FROSTING
From thekitchn.com
EASY CHOCOLATE SPONGE CAKE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
DECADENT CHOCOLATE WINE CAKE | OLIVE & MANGO
From oliveandmango.com
CHOCOLATE SPONGE CAKE RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CHOCOLATE CAKE WITH WINE - RECIPE | TASTYCRAZE.COM
From tastycraze.com
CHOCOLATE AND RED WINE SPONGE CAKE RECIPE 2021 EASY RECIPE TOP
From easyrecipe.top
CHOCOLATE RED WINE CHIFFON CAKE - SPRINKLE BAKES
From sprinklebakes.com
CHOCOLATE/BLUEBERRY WINE SPONGE CAKE - BIGOVEN.COM
From bigoven.com
27 EASY CHOCOLATE SPONGE CAKE RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
COTTON SOFT CHOCOLATE SPONGE CAKE - CATHERINE ZHANG
From zhangcatherine.com
CHOCOLATE SPONGE CAKE RECIPE | GOODTO
From goodto.com
CHOCOLATE/BLUEBERRY WINE SPONGE CAKE RECIPE - RECIPELAND.COM
From recipeland.com
CHOCOLATE CAKE RECIPE - DIANA STURGIS | FOOD & WINE
From foodandwine.com
CHOCOLATE SPONGE CAKE: A MOUTH-WATERING BASE FOR ANY CAKE …
From lacucinaitaliana.com
CHOCOLATE SPONGE CAKE (ONLY 4 INGREDIENTS) - MOMSDISH
From momsdish.com
CHOCOLATE SPONGE CAKE - 71 RECIPES | TASTYCRAZE.COM
From tastycraze.com
CHOCOLATE SWISS ROLL CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
RED WINE CHOCOLATE CAKE RECIPE: A WINO'S DREAM CAKE
From chelsweets.com
CHOCOLATE/BLUEBERRY WINE SPONGE CAKE | BAKED GOODS | QUENCH …
From quench.me
CHOCOLATE SPONGE CAKE - SAVOR THE BEST
From savorthebest.com
HOW TO MAKE CHOCOLATE/BLUEBERRY WINE SPONGE CAKE
From mobirecipe.com
CHOCOLATE ITALIAN SPONGE CAKE - AS EASY AS APPLE PIE
From aseasyasapplepie.com
CHOCOLATE SPONGE CAKE RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
THE BEST CHOCOLATE SPONGE CAKE (VIDEO) - SPATULA DESSERTS
From spatuladesserts.com
THE BEST CHOCOLATE VICTORIA SPONGE CAKE RECIPE
From rachelsrecipepantry.com
11 CHOCOLATE SPONGE CAKE RECIPES | ALLRECIPES
From allrecipes.com
CHOCOLATE ITALIAN SPONGE CAKE RECIPE: TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
ASTRAY RECIPES: CHOCOLATE/BLUEBERRY WINE SPONGE CAKE
From astray.com
22 CHOCOLATE SPONGE CAKE RECIPES - RECIPELAND.COM
From recipeland.com
WINE SPONGE CAKE RECIPE -SUNSET MAGAZINE
From sunset.com
CHOCOLATE AND RED WINE SPONGE CAKE RECIPE - RECIPESTIC
From recipestic.com
CHOCOLATE/BLUEBERRY WINE SPONGE CAKE RECIPE
From bakerrecipes.com
RECIPE: CHOCOLATE/BLUEBERRY WINE SPONGE CAKE
From mealsteps.com
HOW TO MAKE CHOCOLATE/BLUEBERRY WINE SPONGE CAKE
From gigarecipes.com
CHOCOLATE SPONGE CAKE - 25 RECIPES | WOOLWORTHS
From woolworths.com.au
You'll also love