Ingredients

The following ingredients have 8 Servings
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder (not Dutch process)
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter (softened)
  • 2 cups light brown sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups dry red wine
  • 8 oz cream cheese (softened)
  • 2 tablespoons butter (softened)
  • 2 cups confectioner's sugar (or more if you prefer sweeter icing)
  • pinch of salt
  • 1/2 teaspoon vanilla

Instruction

  • Preheat the oven to 350°. Grease two 9" round cake pans (works best if you also line the bottom with parchment paper). In a bowl, whisk the flour, cocoa powder, baking soda and salt.
  • In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
  • Scrape the batter into the prepared pans, and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for at least 2 hours, then turn it out onto a rack; let cool completely.
  • Prepare the frosting by using mixer by beating the cream cheese, butter, confectioners' sugar, vanilla and salt together until smooth and creamy. Ice cake - should be just enough to adhere the two layers and ice the entire cake. (See Notes)