Merlot Chocolate Cake

Merlot Chocolate Cake

/ Mike's Kitchen / By

This decadent chocolate cake is infused with Taft Street Merlot and is a perfect fit on the Easter dinner table.

INGREDIENTS:

  • 6 oz unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup pureed apple or pear
  • 1 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup Taft Street Alexander Valley Merlot

FROSTING:

  • 6 oz unsalted butter, room temperature
  • ¾ cup unsweetened cocoa
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar
  • 1/3 cup Taft Street Alexander Valley Merlot

COOKING INSTRUCTIONS:

  1. Preheat oven to 350. Prep two 6” round cake pans with parchment paper and non-stick spray. Cream butter in a stand mixer at low speed. Add sugar and mix for about 3 minutes. Add eggs, one at a time, then vanilla and fruit and continue mixing for another couple of minutes.
  2. In a separate bowl sift flour, cocoa, baking powder and soda, salt and cinnamon. Take bowl from stand mixer and fold in the dry mix. Add merlot and continue folding for another minute or two.
  3. Pour mixture into prepared pans and bake for 25 minutes or until a toothpick comes out dry. Cool.

FROSTING:

  1. In stand mixer cream butter, cocoa and vanilla. Add sugar a cup at a time, then merlot and continue until smooth.
  2. Level each cake and frost, adding a thin layer between the two cakes and frost cake. Slice and enjoy!