🍷 Red Wine Chocolate Velvet Cake Recipe
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- Опубліковано 18 лют 2019
- This Red Wine Chocolate Velvet Cake Recipe is a great way to use up a part bottle of red wine... Everyone knows (or should) that red wine and chocolate pair really well, so why not try out this red wine and chocolate Cake recipe? Red wine cake recipes make a very moist and delicious cake.
Ingredients:
230g (250 mL / 1 cup) unsalted butter, at room temperature
430g (500 mL / 2 cups) brown sugar
150g (175 mL / ¾ cup) granulated sugar
4 large eggs
10 mL (2 tsp) pure vanilla extract
15 mL (1 Tbsp) chocolate liqueur
375 mL (1½ cups) red wine
155 mL (½ cup + 2 Tbsp) buttermilk
400g (925 mL / 3¾ cup) all purpose flour
130g (250 mL / 1 cup) Dutch process cocoa powder
2 mL (½tsp) baking soda
5 mL (1tsp) baking powder
5 mL (1 tsp) coarse salt
Method:
Preheat oven to 160°C (325ºF).
Grease, flour and line the bottom of three 9" (23 cm) round cake pans with parchment.
Cream the butter until light and fluffy.
Add the sugars and continue to cream until fluffy.
Add the eggs one at a time and beat well, between additions.
Beat in the vanilla, and chocolate liqueur.
Mix in the red wine, and buttermilk.
Sift the flour, baking soda, baking powder, cocoa, and salt together.
Stir the dry into the wet, in 2 or 3 additions.
Divide the batter between prepared pans.
Bake for 25 - 35 minutes, or until a cake tester inserted into the centre of each layer comes out clean.
About half way through the bake, shuffle the pans for even baking.
Cool in pans on a rack for about 10 mins, then remove from pans and cool the rest of the way on a cooling rack.
Ice with a cream cheese or mascarpone frosting.
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Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. ^^^^Full recipe in the info section below the video.^^^^
U didn't put measurements
@@roselineonanuga388 so sorry that you missed the giant on screen message telling you that the measurements are at the end of the video. You also seem to miss the part in the pinned comment above yours where I say that the recipe is also in the description box. I’ll try to be clearer for you in the next video.
@@GlenAndFriendsCooking mikki
I've been trying to figure out who the friends are. I just figured out I'm one of the friends. :)
That was pretty wholesome.
We all are the friends
I’m grateful for UA-cams cooking scene, and Glen. Editing by nature has that element of deception that cooking is this tidy smooth sailing experience. When starting out it takes twice as long and no stand mixer will save you from forgetting to grease a pan. As a person teaching themselves to cook I witness Glen as a great example. Cooking is neither the magic simplistic thing it can be shown to be nor is it a terrible hurdle. He is doing a lovely job at executing that middle of the road. Good on him stand mixer or not. I’ve made many a biscuit by hand with a wooden spoon, there’s real appeal to that mixer on those days. Glen, cheers to you.
Thank You!
This is something I've learned very quickly when starting to make my own cooking videos. I make several small mistakes, or at least they are mistakes to me, when I have the camera rolling. But thanks to editing the videos to be around 3-5 minutes long most of it is never seen. There is always going to be a mess to clean up, something you may have forgotten, or an ingredient you forgot to buy. There's always the next time, but right now it's time for alchemy and seeing what you get instead.
I have done my time doing everything by hand. I use alllll the gadgets I want now! 😏
I really like the comfortable chemistry you two have together. Your videos are always relaxed and comfortable. It's really nice.
I think they're a couple
This would be fantastic with a blackberry filling.
Thank you for posting this; it is so good! I did make some changes which worked out well. I reduced the brown sugar by 1/4 cup. I didn’t have chocolate liquour, so I mixed Torani dark chocolate syrup with Sandeman Fine Rich Madeira. Instead of buttermilk, I used sour cream. I also added 1/3 c. half bittersweet, half semi-sweet chocolate chips which I melted and added to the creamed sugar and butter. Because I wanted to freeze part of the cake, I baked them in three loaf pans. This was a really fun recipe to play with. Thanks again!
In the 2020 Covid-19 shutdown and I’ve already consumed all my red wine. Looking forward to trying it.
these people have to stop hating on you, for whatever reason! it's dumb, it's sinful. glen is kind and he's good to us.
thank you Glen and Julie always
Just started watching you guys... I love you!!! I make substitutions all the time and I think yours were extremely good choices...
Where there is a want or a need we get through it. You my friend show us how we can do it with what we have and a little bit of wonder to see if it works. For those that dog you about what you are doing, they truly are not in for the love of testing, sharing, and trying. We all have a way to learn and try to use what we have. This is how great conversations and recipes start and are shared.
Hi Glen, I think you made great substitute ingredient choices and your frosting skills are great too.
Even bad chocolate cake is still pretty good chocolate cake lol same with Mac and cheese!
The way you described the wine was the greatest moment of the video. Hahah, subscribed.
I have the same cloth rings, that I use whenever I remember and am making a layer cake. I always soak them first so they are very wet. They do keep the cake top flat in my experience.
This is definitely a great recipe to try.
Thanks Ray!
Meh wine is great for cooking wine. Looks good. 😁
I just made a coffee-chocolate layer cake for my team at work a week ago that has an interest frosting that turns out nothing like the photo provided, but is actually really, really good.
I've heard that red wine chocolate cake is a traditional birthday cake in Germany. I was wanting to try it so it's nice to have a glimpse into how it tastes.
That cake batter looks fantastic, as you're filling the cake pans it looks so fluffy, not too runny or too thick
I had no idea that there was something wrong with eating raw egg... I make my own mayonnaise, have for over 6 years now, with 2 raw eggs... I have never had a problem... BTW, you two are so cute together, I love watching your videos, just for the end tasting with you both.
Because of salmonella. With modern safety standards the risk is reduced, but fresh, clean eggs from known source are always preferred and this risk it's still present. My dad once had salmonellosis and there's no joy in that thing, trust me.
Awesome cake, looks delicious. Great videos, Glen!
From Ontario myself (Kitchener). Newly subscribed and having a blast watching through your videos.
Keep them coming!
It seems like you two are fun people to have as friends.
When I was very young, I seem to recall one of my aunts in Italy making a savory version of this bread. No sugar or citrus, but grated Parmiggiano instead. It was soooo good with tortellini in beef broth. 😋.
Dammit Glen, now i am hungry. but great video.. that cake DOES look lovely..
I might make this for Christmas this year.
Your cake looks great
Last week I made a Guinness Stout chocolate cake & my family loved it
The fabric cake strips worked for me as I have an old temperamental oven. I found without the strips my cake would overcook at the sides before the middle was done.
I think cinnamon would be really good in this, Stifado(Greek beefstew with redwine) have cinnamon in it and that tastes awesome! so redwine and cinnamon goes well together
Maybe try it with some instant coffee in the recipe?? Making me hungry!
Coffee is great in chocolate cakes. I always put a tsp in, even if the recipe doesn't call for it. You cant taste the coffee, but it makes the chocolate pop. Also always add a pinch of salt. Makes all the difference.
That reminds me, I have some cheap tawny port I need to get rid of. I've been looking for recipes. So far I've found some chocolate cake recipes and some reduction sauces for things like dark chocolate pots de creme. There's also the usual poached fruit in port.
I had never heard of Red Wine Velvet Cake, but I sure know Red Velvet Cake - supposedly developed at the Waldorf Astoria.
Why do I watch these at midnight when I can't cook anything?
I want this cake for my 60th birthday
Hy Glen!, I like your show, dont listen that haters. I've done your oatmeal cookies recipe without a standard mixer and It has great. My question is: which or what kind of red wine did you use? A Cabernet Sauvignon ir a Merlot?
Glen we enjoy watching your shows. Can you provide a link to purchase your green spoon rest? Thank you.
hello always funne to see your chanell, well here in portugal the countre of food wee have a ton of cakes with wine and licours.and for many years centuries i think we use wine or some type of alcohol too cut the swetness of bakery. So im pretty shour no vloguer invent cakes with wine, internet is to young for it. have a nice day and have funne i realy enjoy your coking skills
Her reaction to all the subs! 🤣
Looks scrummy, Thanks Glen👍🏻👍🏻 I have a doubt because when I have done brownies they sometimes came out of the oven with shiny tops and other times the same recipe with dull looking crust...is there a tip or secret to achieve the shiny top consistently??
We suffer from the same thing - even with the exact same recipe, same method, we'll get inconsistent results.
@@GlenAndFriendsCooking Ok, thanks man. Anyway with shiny crust or without we devour them the same😁
I'd like to try this with Port.
I was thinking the same thing. I'd scale back a bit on the sugar to compensate.
What about adding coffee liqueur, like Kahlua? I think I'll try this recipe with that (because I have it.)
Now I know what I can do with my bottle of Hacker wine (Ferro13). Would it also work baking the whole batter in a single 26 cm cake pan with a height of about 6.5 cm? I only have the one. The baking time would probably be longer but I ask myself if the outside of the cake would be dryer then.
I braise pot roast and beef short ribs in red wine.
Great cake, Glen! Sorry to say but - Julie was waaaaay off on this one. Cinnamon - isn't that a molè when mixed with cocoa? The vanilla dose was right on😉😉. Keep up the amazing work!
Pretty much - I think the cinnamon would be interesting, but I wasn't sure about how it would fit with the wine. And you're right about it being Mole.
You must soak the fabric strips in water and them wring out the extra water. They absolutely will make for perfectly flat cakes.
Glen what type of stand mixer are you using ?
😋😋😋😋😋
Looks great Might be better next day??
stand mixerrrrrrrr! rageeeeee!
I'm curious about the taste, new here😊
12:41 rich, dense, moist chocolate flavour.
Can u do a red wine chocolate dump cake
Made this cake a few times over the years. I actually like the cinnamon. Subtle choco flavor that's almost aromatic instead of earthy. Definitely too rich for 3 layers.
Glen, absolutely love your show and always laugh when you point out haters or people commenting about mistakes so this is to be taken as informative, not criticism lol: I know this is a late comment, but those strips need to be soaked in water for 5-10 minutes. (They looked completely dry in the video, but if they weren't then I apologize). Then you put them around the base of the pans, fill up them up, then for best results, bake the cakes on a baking tray. I learned about cake strips from another youtuber, Preppy Kitchen, and I always have flat take layers because of it. Hope this helps for future cake videos!
Preppy Kitchen cake strip tutorial: ua-cam.com/video/MNuAMoMgq70/v-deo.html
It's interesting to hear you say that raw flour is more dangerous than raw eggs, but think about it. How many times have there been references in tv shows or movies about body builders or some other exercising buff eating a raw egg a day?
What do you do with all the extra food? Does Julie take it to work? Two people can't eat a whole 3 layer cake before it goes bad. Also 13 in by 9 in pans of food?
🤔 Perhaps..... they need help 'cleaning up' the leftovers. I volunteer! 😺
I was just thinking that I would love to be in Glen's circle of friends or Glen's neighbour. They must be sharing in all the recipe leftovers..😂
Y'all kill me :) the whole substitution bit tho lol
Next time leave the cinnamon in its surprisingly good
Good Southern Ladies all over the American South are having the vapors. Wine in a Red Velvet Cake? Oh My!!!!!!!!!
Cinnamon would probably work well though
Just because someone else has done it before doesn't mean you didn't invent something.
Donald Botsai ...that’s exactly what it means...
Stand mixer... listening to the discussion in the video. Unless you live in a shoebox sized efficiency apartment.. get the Mixer. SOOOOO much easier for so many things. If the $$ part is scary, get over the resale or estate sale finds.
What?? You can't eat raw eggs??
cup cakes?
I was unhappy with your previous chocolate cake, because it contained no cocoa, only a bit of chocolate and way too much instant coffee (in my opinion). As for this cake, I want to say, Wo-hoo! Great going! I love the fact that you used a good amount of cocoa, and that you used cocoa liqueur, and that you took away the cinnamon! I can't stand cinnamon in cakes that are the least bit chocolatey. And the wine and the cocoa sounds like a great combination!
Would have looked better with red food colouring in the cream
who cares how the icing looks? nice icing or not, it still comes out the same
Hey Glen, it might be worth reminding Julie that every classic french chef will tell you to never cook with a wine you wouldn't drink. In my humble opinion (and opinions are like arseholes, everyone has one and they all stink), the best place for a wine you wouldn't drink is either made into a vinegar or poured down the drain. I love this channel!
You're more worried of gluten than salmonella? 😅
he never said anything at all about gluten
It's not the gluten, it's the E. Coli that is in raw flour. You have more of a chance of winning the lottery and getting struck by lightning than you do getting salmonella from raw eggs. I've heard differing opinions, but I eat raw eggs all the time and I have never gotten sick.
Dave Tugwell He definitely did not mention gliadin either. Plant peptides can really mess some people up. Also, meringue is still mostly raw on the inside, but I’ve never had a bad experience with it