German Red Wine Cake | Rotweinkuchen
A cake flavored with red wine, cinnamon, and dark chocolate, and then drizzled with a red wine icing.
Ingredients
Method
- First beat the egg whites in a medium sized bowl until stiff peaks are reached. Set aside.
- In a large bowl, cream together the butter and sugar with an electric mixer until the mixture is light and fluffy.
- Then add in the cocoa powder, cinnamon, and vanilla and beat until combined.
- Then add in the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour and baking powder.
- Beat in the the flour with the butter mixture alternating with the red wine, beginning and ending with the dry ingredients (add ⅓ of the flour, then ½ of the wine, then the next ⅓ of the flour, then the rest of the red wine, and finally the last of the flour).
- Then fold in the grated chocolate alternating with the egg whites, taking care not to deflate the egg whites as you fold everything in.
- Prepare your gugelhupf pan (or a regular bundt pan) by painting on softened butter or shortening with a pastry brush into every nook and cranny. Then sprinkle the cake pan with semolina.
- Pour your batter into the pan and bake in a 350℉ / 180℃ pre-heated oven for 1 hour and 15 minutes (possibly 15 minutes less if using a regular bunt pan).
- Remove from the oven and let the cake cool completely.
- Then whisk together the powdered sugar and the red wine and drizzle it over the cake. Let the icing dry before slicing into it to serve.
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