Chocolate Cherry Wine Cake

Ingredients

SERVINGS: Yields: 1 2-layer 8-inch cake.

1 cup (2 sticks) unsalted butter, at room temp.
¼ cup canola oil
1 ½ cups granulated sugar
3 large eggs, at room temp.
1 tsp vanilla extract
2 cups all-purpose flour
¾ cup cocoa powder
1½ tsp baking soda
¾ tsp baking powder
½ tsp salt
1¼ cups sweet cherry wine
6 oz pitted, frozen cherries, thawed
4 oz chopped semi-sweet chocolate
1 batch chocolate frosting, recipe below

EASY CHOCOLATE FROSTING

1 ½ cups (3 sticks) unsalted butter, at room temperature
1 cup cocoa powder
1 pound powdered sugar
1 tsp. vanilla extract
½ tsp salt
4 – 6 Tbls sweet cherry wine

Preparation

CAKE:

Prep Time: 15 minutes • Cook Time: 35 – 40 minutes • Total Time: 50 – 55 minutes

Preheat oven to 350 degrees.

Line two 8-inch round cake pans with parchment circles and lightly coat with baking spray, set aside.

Whisk together the flour, cocoa, baking powder, soda and salt, set aside.

Cream together the butter, oil, and sugar until light and fluffy – about five minutes, scraping down the sides of the bowl as necessary. Add the eggs, one at a time, stirring well to incorporate. Stir in vanilla, scraping down the bowl again.

Working in three batches, add in the dry ingredients, alternating with two additions of the wine, mixing well to combine. Gently fold in the cherries and chopped chocolate.

Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from oven and cool on wire rack before covering in chocolate frosting.

FROSTING:

Combine all ingredients in the bowl of a stand mixer and cream together until smooth and fluffy, about 3-5 minutes. Spread over cooled cake.

*recipe adapted from Trisha Yearwood