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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