Just when all the blogs are finally done bombarding with you mush, pink and chocolate, here I am sharing a Chocolate cake recipe a few days after Valentines day! Yeah… I have told this to you earlier and let me tell you once again, we don’t really celebrate Valentines day. For that matter… we don’t celebrate rose day, friendship day, nutella day, doughnut day etc etc! I don’t really like falling into the trap of celebrating highly commercialized, consumerism driven holidays and in any case if it’s about celebrating love, I believe in celebrating it everyday.
‘Then why this cake?’ you might ask… It’s hard to be seeing with all those super sinful dessert posts for an entire week and not crave chocolate you know! I am a chocoholic and I can’t deprive myself a slice of chocolate cake when my heart truly begs for it
Last week, in the middle of all the V’day blogging madness, I just shut my computer close, walked into the kitchen and baked this delicious cake just like that… That’s the beauty of super easy, single/two bowl recipes like this. In fact that’s why I love Vegan cakes. 10 minutes to mix and 50 minutes to bake!
I had this very old tried and tested chocolate cake recipe with me. which I tweaked to come up with a new red wine chocolate cake. To begin with I substituted all ingredients with healthier alternatives. There was half a bottle of red wine in the refrigerator so I added that to the batter instead of water. Since my red wine was quite dry, I thought of adding a hint of fruitiness with a little bit of homemade strawberry jam.
This Red Wine Chocolate Cake is not your usual super sweet, rich, buttery cake. Instead it’s dark, deep chocolate flavored, mildly sweet and moist with a strong hit of alcohol. I loved the tiny bits of moist strawberry pieces in it. You can make the cake sweeter if you have a big sweet tooth but I would recommend serving it with a dollop of strawberry jam or even fresh strawberries in sugar syrup. You can even slice the cake in the middle and have a layer to strawberry jam in between. A chocolate ganache on top (and a layer in between) is assured to take you right into chocolate heaven. I loved the light crumb of this cake which was not at all dense. I was amazed at how fluffy it turned out considering it’s completely whole wheat. The aroma of wine was very strong when it was just out of the oven but it slowly started disappearing making the cake more moist. The cake like all chocolate cakes, tasted even better the next day but unfortunately I had only a couple of slices left.
You can use any unsweetened fruit juice instead of wine to make this alcohol free. Like I mentioned the original recipe called for water.
Strawberry jam can be replaced with any other jam or your choice.
If you don’t have unrefined cane sugar use refined white sugar instead. You might want to reduce it to ½ cup as white sugar tends to be sweeter than cane sugar.
I have used Navadarshanam Organic stone ground wheat flour and Hintz Cocoa Powder here.
I have used Grover Red Wine in this cake. Remember the cake will have a strong taste of the wine used in it, go for something that you like.
I highly recommend you make the cake a day ahead for the best taste.
If you are not vegan, melted butter can be used instead of olive oil in the cake for a buttery taste.
- 1 ½ cups whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- ¾ cup unrefined cane sugar
- ½ tsp salt
- 1 tsp vanilla powder
- 5 table spoons extra virgin olive oil
- ¼ cup strawberry jam
- 1 cup red wine
Preheat the oven at 150 degree Celsius.
Combine all the dry ingredients together in a bowl. In a separate small bowl combine the red wine, strawberry jam and olive oil together. Pour the wet ingredients over dry ingredients and stir to combine well.
Pour the batter into a round pan which is greased with olive oil and dusted with cocoa flour. Bake for 45 to 50 minutes or until the toothpick inserted in the center comes out clean.
Let the cake cool well on a wire rack before you cut it.