Chocolate Cake with Red Raspberry Wine

My decadent Chocolate Cake is elevated with the vibrant character of our Red Raspberry Wine, bringing a beautiful balance of sweetness and tart berry flavor.

Amy LaBelle's Chocolate Cake with Red Raspberry Wine Recipe:

Ingredients:

• ¾ lb Butter

• 20 oz Bittersweet Chocolate, Chopped

• 1 Cup Cocoa Powder

• 6 oz LaBelle Red Raspberry Wine

• 2 tsp Pure Vanilla Extract

• 10 Extra Large Eggs at Room Temperature

• 2 Cups Sugar

• ½ tsp Kosher Salt

  
  

Directions:

1. Melt the butter and chocolate in a double boiler stirring occasionally until smooth. Set aside to cool for 5 minutes.

2. Whisk in cocoa powder, Raspberry Wine, and Vanilla extract. Set aside.

3. Beat the eggs, sugar, and salt on high speed for 3-5 minutes until tripled in volume.

4. Combine chocolate and egg mixture and thoroughly fold the together using a rubber spatula.

5. Pour the batter into 6 oz. ramekins or well coated muffin pans.

6. Bake at 350°F for 35 minutes.

   
   

Amy's Recipe Tips:

Let the cake cool completely before frosting. This keeps the frosting smooth and prevents it from melting into the cake.