Red WineWow, that’s a mouthful! It’s been far too long since my last post and for that I apologize, but I do have something extra special to share this time. I’m not really a “dessert person” (let me rephrase that: I love dessert – just not making it myself) and furthermore baking has never been my strong suite, although I’ll admit my recent successes in making biscuits, popovers, & cupcakes has certainly helped my confidence a little 😛

This recipe is really a conglomerate – let’s call it a “combination” of two different flavors that I wanted to pair together: (1) cracked peppercorns (my all-time favorite ingredient ever); and (2) red wine. Now for baking, I’m talking cheap red wine, but dry – I suggest a Malbec, Grenache, or Cabernet Sauvignon.

I’ve realized that there are oodles of excellent cooks out there who make their own versions of chocolate cake, and quite regularly, but not me I’m afraid. In fact, I have never made a double-decker cake before (it just sounds cool, doesn’t it?!) and at 27 years old, this was an astonishing revelation. Needless to say, I found several reasons to make the particular recipe for this special cake because it seemed so wonderfully full of chocolate…and honestly, how can you mess up chocolate? My dear friend made the frosting in advance so it turned out to be a masterpiece of processes that got off to a helluva great start. I revamped the Mixed Peppercornsfrosting recipe here to reflect a lower-maintenance version that uses light cream cheese. I loved how the cake turned out and next time I will add more red wine 😉

My secret ingredient? Admittedly, the cracked pepper. I know I’ve said it before. No matter what these weirdly spicy little seed pods are crushed over, they always compliment the dish wonderfully and in this case, carried it. I’ve always thought cracked pepper was a taste with some pizazz and depth to it and when paired with frosting, pepper does not disappoint. Does it sound strange? It’s not, really. My friend used a blend of 5 different peppercorns, which also lent a lot of color to the otherwise white frosting 🙂 I encourage you to give this recipe a try, you might be surprised…

Red Wine Chocolate Cake with Cracked Peppercorn Frosting

IngredientsChocolate Cake

(for the cake)

6 Tbs. (85 grams) butter, at room temperature
3/4 cup (145 grams) dark brown sugar
1/4 cup (50 grams) white sugar
1 large egg & 1 large egg yolk
3/4 cup (177 ml) red wine, dry
1 tsp. vanilla
1 cup (133 grams) flour, plus more for dusting
1/2 cup (41 grams) cocoa powderfrosting
1/8 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon

(for the frosting)

8 Tbs. (115 grams) butter, softened
8 Tbs. (115 grams) low-fat cream cheese, softened
2 cups (475 grams) powdered sugar
3 Tbs. (15 grams) cream
cracked pepper, to taste
2 round cake pans

1. Preheat the oven to 165 degrees Celsius (325° Fahrenheit). Use butter or nonstick spray to grease the bottom (especially) and sides of two cake pans. 2. To make the cake, mix the butter, brown sugar, and white sugar in a bowl with an electric mixer on medium speed until smooth & creamy, 3 minutes. 3. One at a time, mix in the egg & egg yolk, red wine, and vanilla and continue mixing another 3 minutes until a loose batter forms. 4. Sift flour, cocoa, baking soda, baking powder, cinnamon, and salt together over the bowl of wet ingredients. Use the mixer until it is 3/4 combined, and then fold the rest together with a spatula. 5. Spoon the batter into the prepared pans and put on the same rack in the middle of the oven. Bake for 25 – 30 minutes, or until a fork inserted into the center comes out clean. 6. Let the cake cool in the pans for 10 minutes, then flip out and continue cooling on a wire rack for 45 minutes more, loosely covered. 7.  To make the frosting, bring the cream cheese and butter to room temperature first to soften. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar one cup at a time until the frosting is smooth and creamy. Next beat in the 3 tablespoons of cream. At the end, add cracked pepper as desired, folding in with a spatula. Chill the frosting until ready to use. 8. Once the cake has cooled completely, place one piece on a large round plate acakend spread with the prepared frosting. Place the second piece on top and use the remainder of the frosting to cover the top and sides of the cake until frosted  🙂 You can store the cake at room temperature or in the fridge covered for up to 1 week.

Serves 8 – 10

I wish I had more reasons (do I need a reason?!) to make cake, especially when it calls for chocolate AND red wine. -I’m just happy it wasn’t a disaster 😉

Now that the weather has gotten a chill to it, I think I’ll have to bake some other not-so-sugary things, like onion rolls and (yes, cracked pepper) biscuits. Oh, the choices…

My question: What was the best cake you ever remember eating? 

9.30.2014