Rotweinkuchen (German Red Wine Cake)
User Reviews
5
Rotweinkuchen (German Red Wine Cake)
Description
Rotweinkuchen (German Red Wine Cake) is a dense and moist chocolate almond cake featuring bittersweet grated chocolate and almond flour that contributes texture and nutty flavor. The inclusion of unsweetened cocoa powder and a touch of ground cinnamon adds to the depth of flavor. Red wine enhances the batter's moisture and brings a subtle tartness that balances the sweetness. The cake is prepared by blending dry ingredients before creaming together butter and sugar, then folding in eggs, red wine, and vanilla extract. Baked in a buttered and floured bundt, tube, or gugelhupf pan, it develops a tender crumb with a rich chocolate character and aromatic spice elements.
This cake works well served at winter holidays or alongside a warm beverage such as tea or coffee. It can also be paired with a glass of red wine to complement its flavor profile. The grated chocolate contributes to the texture by dispersing small pieces throughout the cake rather than large chunks, providing an even melt and chocolate intensity.
A tip for those serving children or preferring to avoid alcohol is to substitute the red wine with non-alcoholic red wine or a mix of grape juice and lemon juice to maintain the cake's characteristic moistness and flavor complexity while omitting alcohol content.
Ingredients
Cake:
- 200 grams all-purpose flour 1 ⅔ cups
- 140 grams bittersweet chocolate coarsely grated, 5 ounces
- 100 grams almond flour 1 cup plus 1 tablespoon or almond meal
- 5 grams unsweetened cocoa powder 1 tablespoon
- 7 grams baking powder
- 4 grams ground cinnamon 2 teaspoons
- Pinch kosher salt
- 240 grams unsalted butter room temperature, plus more for pan, 2 sticks plus 1 tablespoon
- 200 grams granulated sugar 1 cup
- 3 egg large
- 1 egg white
- ½ cup red wine
- ½ teaspoon vanilla extract pure
Glaze (Optional):
- 200 grams powdered sugar scant 2 cups
- 3 tablespoons red wine
Instructions
- Preheat the oven to 350°F (180°C) with the oven rack in the lower third of the oven. Brush the interior of a 9-inch bundt, tube or gugelhupf pan (10 cup capacity) with soft butter and dust lightly with flour (knocking out the excess), or spray evenly with baking spray with flour (not cooking spray). Set aside.
- Whisk together the flour, grated chocolate, almond meal, cocoa powder, baking powder, ground cinnamon, and salt into a mixing bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs and egg white, one at a time, and beat until smooth, scraping down the sides in between additions if needed.
- Add half the flour mixture and mix on low speed until mostly combined. Then add the wine and vanilla, stir on low speed to mix, and finish with the remaining flour mixture, stirring just until smooth.
- Transfer the batter to the prepared pan and smooth out the top. Bake for about 50 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven, cool for about 15 minutes, then unmold it onto a wire rack to finish cooling.
- Meanwhile, make the glaze (if using). Whisk together the confectioners’ sugar and red wine until smooth.
- When the cake is cool, pour the glaze over the top, or if not using glaze, dust the top with confectioners’ sugar. Serve.
Notes
- For the best texture, use a coarse grater like a Microplane for grating the bittersweet chocolate.
- The cake is suitable for children if red wine is replaced with non-alcoholic red wine or a grape juice and lemon juice mixture.
- This cake pairs well with tea or coffee and can also be served with a glass of red wine for adults.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 90mg | 30% |
| Sodium | 98mg | 4% |
| Potassium | 305mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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