Zinfandel Chocolate Cake With Whipped Cream

Zinfandel Chocolate Cake With Whipped Cream

This cake must be baked in a Bundt pan. Serves 12

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2 cups flour

3/4 cup unsweetened natural cocoa powder (not Dutch process)

1 1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 3/4 cup sugar

2 large eggs

1 teaspoon vanilla

1 1/4 cup California Zinfandel (with berry flavors)

Powdered sugar for dusting

Sweetened whipped cream for serving.

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Preheat oven to 350 degrees. Butter a 12 cup Bundt pan well and coat with granulated sugar, tapping out any excess. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.

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With a mixer beat the butter with sugar until fluffy. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat 2 minutes longer. Working in batches, alternately add the dry ingredients and the wine, beginning and ending with dry ingredients. Beat just until incorporated.

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Scrape batter into prepared pan and bake for 45 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a rack for 10 minutes, turn out onto the rack and let cool completely. Dust cake with powdered sugar and serve with whipped cream.

Phyllis Carey Wine Country Cooking Class