Red wine cake from Layered: Baking, Building, and Styling Spectacular Cakes (page 224) by Tessa Huff

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Blackberry ganache

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stef on August 10, 2020

    This was a very nice moist textured cake. I substituted 1/4 cup with black cocoa. Baked in 2 8"pans but 3 6" pans would have made it higher. Swiss buttercream frosting from Icing on the Cake by same author

  • nadiam1000 on December 04, 2016

    delicious, moist dark chocolate cake. I increased the recipe by half to make 9" layers. The wine adds a purple tone to the cake but you do not get a strong wine taste after baking - just a deep fruity note, but not too much. This would be good with other frostings and fillings - raspberry, cream cheese, chocolate buttercream.

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