Prepare to embark on a culinary journey that will tantalize your taste buds and revolutionize your dessert game! This isn't just another cake - it's a seductive fusion of rich German baking tradition and bold, sophisticated flavors. Imagine a pound cake so moist and luxurious that each slice tells a story of deep chocolate, luscious cherries, and the complex notes of red wine. Whether you're a baking enthusiast or a dessert connoisseur, this Red Wine Black Forest Pound Cake promises to be your new obsession that will make everyone at your table swoon with delight.
Prep Time: 25 mins
Cook Time: 70 mins
Total Time: 1 hrs 35 mins
Cuisine: German
Serves: 10 servings
Ingredients
- 1 cup red wine
- 1 cup unsweetened cocoa powder
- 1 1/2 cups sugar
- 1 cup butter, softened
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup cherries, pitted and chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly, ensuring all surfaces are well-coated to prevent sticking.
- In a medium saucepan, combine the red wine and unsweetened cocoa powder. Whisk together over medium heat until the mixture is smooth and fully incorporated, creating a rich chocolate-wine reduction. Remove from heat and let cool to room temperature.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer. Beat for 3-4 minutes until the mixture becomes light and fluffy, scraping down the sides of the bowl as needed.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Sift together the all-purpose flour, baking powder, and salt in a separate bowl to remove any lumps and ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, alternating with the cooled red wine-cocoa mixture. Begin and end with the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the vanilla extract and chopped cherries, distributing them evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 65-70 minutes. To test for doneness, insert a toothpick or cake tester into the center of the cake - it should come out with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or prepare a red wine glaze by mixing powdered sugar with a small amount of red wine for additional flavor and decoration.
- Slice and serve at room temperature. The cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.
Tips
- Always use room temperature ingredients - especially eggs and butter - to ensure smooth, even mixing and optimal cake texture.
- When combining the red wine and cocoa powder, whisk slowly and consistently to prevent lumps and create a silky smooth reduction.
- Do not overmix the batter! Mix just until ingredients are incorporated to keep the cake tender and prevent a tough, dense texture.
- Use a high-quality red wine with good depth of flavor - a medium-bodied red like Merlot or Pinot Noir works beautifully.
- To prevent cherries from sinking, lightly coat them in a tablespoon of flour before folding into the batter.
- Check your cake's doneness early - ovens can vary, so start testing around 60 minutes to avoid overcooking.
- Allow the cake to cool completely before glazing or dusting with powdered sugar to maintain its structural integrity.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 120mg
