Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, espresso chocolate wine cake. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Espresso Chocolate Wine Cake is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Espresso Chocolate Wine Cake is something that I’ve loved my whole life. They are nice and they look fantastic.
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To get started with this particular recipe, we have to first prepare a few ingredients. You can have espresso chocolate wine cake using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Espresso Chocolate Wine Cake:
- Take 3 cups all-purpose flour
- Get 2 cups unsweetened chocolate powder
- Prepare 1/2 cup milk
- Get 2 cups ChocoVine Espresso Dutch Wine, chilled
- Take 1 tsp cardamom
- Get 2 tsp pumpkin pie spice
- Make ready 2 tbsp vanilla extract
- Get 1 cup butter, softened
- Prepare 3/4 cup white sugar
- Prepare 1 tsp baking soda
- Prepare 2 eggs
- Make ready 1 tsp nutmeg
- Make ready Pinch salt
Mix all the dry ingredients in a larger bowl minus the pumpkin pie spice and sugar. Mix the butter, vanilla extract, eggs and sugar until smooth. Mix in the pumpkin pie spice, milk and Dutch Wine (this is the Wine I used) into the butter mixture. Add the almonds and flour and mix again.
Instructions to make Espresso Chocolate Wine Cake:
- Preheat oven to 375 Fahrenheit.
- Mix all the dry ingredients in a larger bowl minus the pumpkin pie spice and sugar
- Mix the butter, vanilla extract, eggs and sugar until smooth
- Mix in the pumpkin pie spice, milk and Dutch Wine (this is the Wine I used) into the butter mixture
- Mix the wet ingredients into the dry ingredients until there are no more lumps
- Pour mixture into cake pan of choice, I used a cupcake pan but any kind will work
- Place the pan into the oven and bake for 25-30 minutes or until you can pull a tooth pick out clean
- Optional: use marsh mellows as “frosting”
- Optional: make an extra amount to use in a buttercream frosting with the Dutch Wine. Method: simmer Dutch Wine with milk on medium-low heat for 15 minutes. Make basic buttercream frosting, and add in extra cake crumbles. Add the Dutch Wine when done simmering and mix on medium speed.
Mix in the pumpkin pie spice, milk and Dutch Wine (this is the Wine I used) into the butter mixture. Add the almonds and flour and mix again. Spoon the egg whites into the chocolate mixture and gently fold together. Serve with whipped cream for an even bigger treat! This cake gets the intense chocolate flavor from real chocolate and cocoa.
So that’s going to wrap it up for this special food espresso chocolate wine cake recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
