Rosé and Chocolate Cake
~ The Most Amazing Chocolate Cake ~
Have you been searching for THE chocolate cake recipe? Well, look no further because we have a chocolate recipe who’s secret ingredient makes a ton of difference. Every bite will have you wanting more of this rich and decadent chocolate cake with a glass of Stella Rosa Ruby Rosé Grapefruit, one of our newest sweet wines.
~Ingredients~
Cake:
Butter and flour for coating and dusting the cake pan
3 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
1 1/2 cups buttermilk (secret ingredient 😉
1 1/2 cups warm water
1/2 vegetable oil
2 teaspoons vanilla extract
1 Bottle of Stella Rosa Ruby Rosé Grapefruit
Chocolate Cream Cheese Buttercream Frosting:
1 1/2 cups butter softened
8 oz cream cheese softened
1 1/2 cups unsweetened cocoa powder
3 teaspoons vanilla extract
7-8 cups powdered sugar
about 1/4 cup milk as needed
~Directions~
- Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
- Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on medium speed until smooth. This should take just a couple of minutes.
- Divide batter among the three pans. I found that it took over 3 cups of the batter to divide evenly.
- Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
- Frost with your favorite frosting, a glass of Ruby Rosé Grapefruit, and enjoy!
Chocolate Cream Cheese Buttercream Frosting
- In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results.
- Add in cocoa powder and vanilla extract. Beat until combined.
- Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.