German Red Wine Cake | Rotweinkuchen
A cake flavored with red wine, cinnamon, and dark chocolate, and then drizzled with a red wine icing.
- 130 g dark chocolate, grated 4½ ounces
- 225 g unsalted butter, softened 2 sticks
- 225 g sugar 1¼ cup
- 4 eggs, separated + at room temperature
- 2 tsp cocoa powder
- 1½ tsp ground cinnamon
- 1½ tsp all-purpose flour 2½ cups
- 2½ tsp double-acting baking powder
- 185 ml dry red wine ¾ cup
- butter or shortening for greasing the pan
- semolina for sprinkling the pan
- 150 g powdered sugar 1¼ cups
- 2-3 tbsp dry red wine
- 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.