Red Wine Cake

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Red Wine Cake
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Health Score:
3,9 / 10
5 h.


For the cake
100 grams Chocolate
250 grams soft butter
250 grams sugar
4 eggs
250 grams Pastry flour
3 tsps Baking powder
1 tsp cinnamon
1 tsp Cocoa
125 milliliters Red wine
For the filling
8 sheets Red gelatin
250 milliliters Red wine
1 tsp grated Lemon peel
3 Tbsps Red currant jelly
500 grams Whipped cream
6 Tbsps powdered sugar
1 tsp grated Lemon peel
For decorating
4 Tbsps Red currant jelly
2 Tbsps Crème de cassis (Cassis)
3 Tbsps Chocolate sprinkles
12 Sugar flower (finished product)
Parchment paper (for the pan)
How healthy are the main ingredients?
Whipped creamsugarChocolateeggcinnamonCocoa

Preparation steps


For the cake: Chop the chocolate finely. Beat the butter until creamy with the sugar. Add the eggs in one at a time. Mix the flour, baking powder, cinnamon, and cocoa. Add to the butter. Add the red wine gradually and fold in the chocolate pieces. Transfer the batter into a pan lined with parchment paper. Bake in a preheated oven at 180°C (approximately 350°F) for 1 hour. Remove from the oven and let cool in the pan for a few minutes. Then remove from the pan and allow to cool on a wire rack. 


For the filling: Soak the gelatin in cold water until soft, about 10 minutes. Whisk together the red wine, lemon peel, and red currant jelly in a saucepan. Squeeze excess water from the gelatin and dissolve in the wine. Allow to cool slightly. Whip the cream with the powdered sugar and lemon peel until stiff. Add in the wine in spoon fulls. Chill for 30 minutes. Enclose the cake in a cake ring. Brush the cake with red wine. Press the red currants into the top cake. Stir the red wine filling with the creme de cassis until smooth and smooth over the top of the cake. Refrigerate for 3 hours. 

To serve, remove the cake ring and garnish the edge of the cake with chocolate sprinkles. Decorate with sugar flowers and desired.