Simple preparation, lots of flavor.
It’s been a while since I’ve had a chance to properly test and document a classic Steve recipe, but I figured Christmas warranted another high level cake. I found this recipe printed out in several copies among his cookbooks and recipe folders, with notes such as “This is GOOD.” I’ve never tried this one, but I do remember him talking about it.
And what a mouthful! Red wine, chocolate, buttermilk, buttercream, coffee, and hazelnuts? It’s so incredibly decadent.
It sounded perfect for Wibben Christmas meal (my mother-in-law Kim makes prime rib), and in case there wasn’t enough going on with all of these flavors, I added some candied orange decoration to make it even more “holiday.”
Turns out, there was plenty going on already, and the candied orange was completely unnecessary but it was pretty, if a little fussy. Next time I’ll leave it off and keep it a little more elegant.
The preparation of this cake is really simple, but the flavor really packs a punch. Mine came out quite rustic, and I have a few quibbles and things I would change on the next bake.
Some lessons learned:
- Because I was baking 2 x larger tiers than directed in the recipe, I needed a little more time in the oven.
- Measuring the cake batter with a scale is the best way to ensure even tiers–I did not, and mine came out a little uneven.
- Let the butter fully soften before mixing the frosting, and don’t be afraid to crank up the mix speed until it’s smooth and whipped up.
- A design note: I left my cake with the domed top up, and I think it would have looked cleaner with a flat top. You can accomplish this by either flipping the tier upside down, leveling the top with a careful slice, or baking the cakes a little lower and little longer.
Enjoy with friends!
Red wine & buttermilk chocolate cake with mocha buttercream frosting & hazelnuts
Source unknown
Makes 1 x 8″ 3-tiered cake (or in my case, 1 x 9″ 2-tiered cake).
Preparation
INSTRUCTIONS
- Preheat the oven to 350ºF. Butter and line three 8-inch round baking pans with parchment paper. Butter parchment.
- In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder and salt, whisking until thoroughly combined. Add eggs, buttermilk, wine, oil, and vanilla and beat with an electric mixer on medium speed until all dry ingredients are incorporated. Divide evenly among prepared pans.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- Setting the hazelnuts aside, prepare frosting by thoroughly mixing the instant coffee with the cream and then by adding all the remaining ingredients (except hazelnuts) in a large bowl and beating until light and fluffy.
TO ASSEMBLE
- Place one layer -flat side down on a serving platter. Spread with approximately 1/2 cup of buttercream on top and sprinkle with 1/4 cup hazelnuts.
- Position second layer on top and press to adhere. Repeat with another 1/2 cup of buttercream and another 1/4 cup hazelnuts.
- Place final cake layer. Cover all sides and top with remaining buttercream.
- Press remaining hazelnuts into the frosting on the sides of the cake.
Ingredients
CAKE
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2 cups sugar
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1 3/4 cups all-purpose flour
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3/4 cups dark Dutch-processed cocoa powder
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2 tsp baking soda
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1 tsp baking powder
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1 tsp salt
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2 eggs
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1 cup buttermilk
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1 cup red wine
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1/2 cup vegetable oil
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2 tsp vanilla extract
HAZELNUT BUTTERCREAM FROSTING
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1 cup butter, softened
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4 cups powdered sugar
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4 Tbsp cocoa
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5 Tbsp heavy whipping cream *STEVE’S NOTE: Used 1/2 & 1/2
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2 tsp espresso MEDAGLIA D’ORO Instant Coffee. *LAUREN’S NOTE: Uncle Steve would always joke about recipes with “impossible ingredients” and this was one for me. I used good old Foldgers. Per Steve’s note, I also added a little more than directed.
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1 tsp vanilla extract
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1/4 tsp salt
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1 1/2 cups hazelnuts (measured and then chopped roughly)
