Red Wine Chocolate Cake with Raspberry Butter Cream

• Vegetarian

• Produce

  • 1 1/4 cups Raspberries, fresh

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking soda
  • 1 Chocolate bar
  • 3/4 cup Cocoa powder blend, dark
  • 1 Pink gel icing color
  • 6 cups Powdered sugar
  • 1 tsp Salt
  • 1 Sprinkles
  • 2 cups Sugar
  • 1 1/2 tsp Vanilla extract
  • 3/4 cup Vegetable shortening

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Dairy

  • 1 cup Butter, salted
  • 3/4 cup Milk

• Beer, Wine & Liquor

  • 1 cup Red wine, sweet

Found on spendwithpennies.com

Description

Ingredients

• 2 cups (260 g) all-purpose flour
• 2 cups (414 g) sugar
• 3⁄4 cup (85 g) dark cocoa powder blend, such as Hershey’s Special Dark
• 1 tbsp (15 g) baking soda
• 1 tsp salt
• 1 cup (240 ml) sweet red wine
• 3⁄4 cup (180 ml) milk, room temperature
• 3⁄4 cup (180 ml) vegetable oil
• 1 1⁄2 tsp (8 ml) vanilla extract
• 3 large eggs, room temperature
• 1 1⁄4 cups (125 g) fresh raspberries
• 1 cup (224 g) salted butter, room temperature
• 3⁄4 cup (142 g) vegetable shortening
• 6 cups (690 g) powdered sugar, divided
• Pink gel icing color, as needed
• Sprinkles, as needed
• Chocolate bar, for chocolate shavings

Directions

• Grease a 9 x13-inch cake pan and preheat the oven to 350°F (176°C).
• In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda and salt. In a medium bowl, combine the wine, milk, oil, vanilla extract and eggs. Pour the wine mixture into the flour mixture and mix until smooth. (The batter will be thin).
• Pour into the prepared pan and bake 34 to 36 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Remove the cake from the oven and allow to cool completely.
• Add the raspberries to a food processor and puree. Strain the puree through a mesh sieve to remove the seeds, and then set the puree aside. You should have about 5 tablespoons (75 ml) of puree after straining it.
• Beat the butter and shortening until smooth. Add 3 cups (345 g) of powdered sugar and mix until smooth. Add raspberry puree and mix until smooth. Add the remaining 3 cups (345 g) powdered sugar and mix until smooth.
• With your cake horizontal, pipe one vertical row at a time. For the second row, the dallops should be off set to fill in the gaps
• Once the whole cake is covered, top with some sprinkles and chocolate shavings (made by grating the chocolate bar over the cake).
• This cake is best eaten within 2 to 3 days.