Tag Archive for Cake

Chocolate Red Wine Cake

Our friend Paige couldn’t make it to Bourbonfest where she was supposed to bring some amazing bourbon brownies. She made up for that in a serious way by coming through with this chocolate red wine cake. Can you say….”Ah-mazing?”

Level of Difficulty: Moderate
Time Required: Prep Time – 30min; Cook Time – 50 min. 


 2 c. all-purpose flour

3/4 c.  unsweetened cocoa powder

1 1/4 tsp. baking soda

1/2 tsp. salt

2 sticks unsalted butter, softened

1 3/4 c. sugar

2 large eggs

1 tsp. pure vanilla extract

1 1/4 c. dry red wine

Red Wine Chocolate Ganache (see recipe below)

powdered sugar for dusting


1/2 c. heavy cream

8 oz. dark chocolate, finely chopped

2 T. red wine

Special Equipment and Other Items Needed:

Bundt pan

Electric mixer

Preparing Chocolate Red Wine Cake:

1. Preheat oven to 350 degrees. Butter and flour bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt. 

2. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, about 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. 

3. 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. Top with Red Wine Chocolate Ganache and dust the cake with powdered sugar and serve. 


Heat the cream until almost boiling, then add to chocolate and let sit for 2 minutes before stirring. Stir until completely smooth, then add red wine and stir again. Let cool to your desired consistency, then pour over cake. 

 Chocolate Red Wine Cake


Chocolate Bourbon Bundt Cake

bourbon cake

For Bourbonfest, I opted to bring this chocolate bourbon bundt cake I had made several years back. It is absolutely delicious and pretty easy to make even if it requires……BAKING!

I found it originally in Gourmet magazine in September 2005.

Level of Difficulty: Moderate
Time Required: Prep Time – 30min; Cook Time – 40 minutes


1 cup unsweetened cocoa powder plus 3T for dusting bundt pan

1 1/2 cup brewed coffee

1/2 cup bourbon (something like Maker’s Mark)

1 cup unsalted butter, cut into 1 inch pieces

2 cups sugar

2 cups all-purpose flour

1 1/4 t baking soda

1/2 t salt

2 large eggs

1 t vanilla

Special Equipment and Other Items Needed:

Bundt pan (10 inch, 3 1/4 inch deep, 3 qt capacity)

How to make chocolate bourbon bundt cake:

Put oven rack in middle of oven. Preheat oven to 325 degrees.

Butter bundt pan then dust with 3 T cocoa powder, extra powder can be removed.

Heat coffee, bourbon, butter and 1 cup cocoa powder in saucepan over medium heat. Whisk until butter is melted. Remove from heat, add sugar and whisk until dissolved. Pour mixture in a large mixing bowl and let cool for about 5 minutes.

In separate bowl, mix together flour, baking soda and salt.

In a small bowl (see this is why baking is annoying, all these bowls!!), whisk eggs and vanilla together. Pour eggs into cooled chocolate mixture. Add the flour mixture and whisk until combined (it will be bubbly). Pour the batter into the bundt pan and bake for about 40 minutes. Insert a wooden pick to know when it is done (it will come out clean).

whiskey cake

Cool cake completely on a rack. When cool, loosen the cake from the pan with a knife (don’t forget the inner ring) and say a quick prayer. Then turn out the cake onto a plate.

chocolate cake

Dust with powdered sugar before serving.

bourbon cake

This cake does best when made a couple of days in advance.

Important Tips:

Butter and dusting the pan should not be rushed. This won’t work if it doesn’t come out of the pan.

Coconut Roulade with Rum Buttercream

Coconut cake recipe

I don’t know about you, but I really don’t like much of anything with coconut in it. As I’ve gotten older, there are a few things that I have learned to tolerate like Samoa’s and macaroons. However, my father-in-law is a big coconut fan. For Christmas this year, I decided to make a special cake. Wow! Was I happy I did so. This was found in the December 2012 issue of Food Network Magazine and the article can be found here.

Level of Difficulty: Difficult
Time Required: Time: 1 1/2 hours



Butter to coat the pan
1 cup all purpose flour
1 1/2 cups sugar
1 t baking powder
3/4 t baking soda
1/4 t salt
4 large eggs, separated, plus 2 egg whites, all at room temp
1/2 cup vegetable oil
1/2 cup coconut milk, at room temp
1 1/2 t coconut extract
Pinch of cream of tartar
Confectioners sugar for dusting
1 T rum


6 large egg whites, at room temp
1 cup plus 2 T sugar
3 sticks unsalted butter at room temp, cut into pieces
3 T rum
4 cups sweetened shredded coconut (I used about 3 cups of unsweetened and it reduced the coconut taste a bit)

Special Equipment and Other Items Needed:

11×17 rimmed baking sheet
Parchment paper

Preparing Coconut Roulade with Rum Buttercream:

Follow the instructions in the link above. No reason to retype it here. I followed exactly except I used only about 2 cups of coconut in the frosting. The cake is almost like angel food cake and is really good.