Bake more, diet less: it’s my really good idea of the day.
Feeling pale and pudgy had me less than inspired over the last couple of weeks. I thought a bit of dieting was in order, and would put things right. Wrong. I have not wanted to do anything but crawl in bed and distract my self with shows on my ipad. Being in the kitchen seemed exhausting, and fraught with danger.
So last night I had some pizza instead of salad, and baked some mini bundt cakes. I screwed up and added twice the amount cherry jello that I should have (decimals are HARD!) so the flavor is more chocolate cherry than chocolate red wine. But I helped myself to some of the wine, and enjoyed the pieces of chocolate cherry cake I trimmed off the bottom of he cakes.
I went to bed a little tipsy with a little bit of a tummy ache, but I went to bed happy. Phew.
From Martha Stewart
Chocolate Wine Cake
- Yield Serves 10 to 12
- Nonstick vegetable cooking spray
- 4 ounces bittersweet chocolate
- 1 cup red wine, such as cabernet sauvignon
- 1/3 cup whole milk
- 1 3/4 cups granulated sugar
- 2/3 cup (10 2/3 tablespoons) unsalted butter, at room temperature
- 3 large eggs, slightly beaten
- 2 1/4 cups all-purpose flour
- 1 box (.3 ounce) sugar-free black cherry gelatin
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, at room temperature
- 1/2 cup red wine, such as cabernet sauvignon
- 1 cup confectioners’ sugar, plus more for serving
- 1/2 teaspoon pure vanilla extract
- Prepare the cake: Preheat the oven to 350 degrees. Spray a 10-cup Fleur De Lis Bundt Pan with nonstick cooking spray; set aside.
- Melt chocolate in a small bowl placed over a small saucepan of simmering water. Let cool 5 minutes. In a small bowl, combine wine and milk; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar on medium speed until light and fluffy. Add eggs; beat for 2 minutes. Add the cooled chocolate mixture and beat until incorporated, scraping down the sides of the bowl as necessary.
- In a large bowl, whisk flour, gelatin, cocoa powder, baking powder, baking soda, and salt to combine. Add to mixer bowl, along with the wine mixture, and beat on low speed until combined, about 1 minute. Increase the speed to medium and beat for 2 minutes more, scraping down the sides of the bowl as necessary. Spoon batter into prepared pan.
- Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool 15 minutes. Using a plastic knife, carefully loosen cake from the pan; invert onto a wire cooling rack. Let cool completely.
- Prepare the glaze: Combine the butter, wine, and confectioners’ sugar in a medium saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Remove from heat; stir in vanilla. Set aside until ready to serve.
- Dust cake lightly with confectioners’ sugar. Slice cake and drizzle with glaze.