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Red Wine Chocolate Cake Adapted from At Home With Magnolia Bakery (via Smitten Kitchen) Makes a 9x5

loaf 1/2 cup (1 stick or 4 ounces) unsalted butter, softened 1 cup (6 7/8 ounces) firmly packed light brown sugar 1/2 cup (4 ounces) granulated sugar 1 large egg, at room temperature 3/4 cup red wine 1/4 cup plain yogurt 1 teaspoon vanilla extract 1 1/2 cups (6 3/4 ounces) all-purpose flour 3/4 cup (2 5/8 ounces) Dutch cocoa powder (see above for a natural cocoa adjustment) 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Preheat the oven to 325 F. Butter and flour a 9x5 loaf pan. Beat the butter on medium speed with an electric mixer until smooth. Add the sugars and cream until lightened and fluffy, about 3 minutes. Beat in the egg until well combined, then mix in the wine, yogurt, and vanilla. The batter might look curdled, but dont worry. Sift in the flour, cocoa, baking soda, baking powder, and salt. Stir with a spoon until there are no streaks of flour left, scraping down the sides of the bowl and being careful not to over mix. Scrape the batter into the loaf pan and bake 60-70 minutes, or until a thin knife inserted into the center of the loaf comes out clean. Cool the loaf in the pan on a rack for 10-15 minutes, then run a knife around the edges and turn it out.

17 and Baking |