The Zin-ful Vice Cake is almost Too Good To Be True!
I have made this cake in a bundt cake pan and also in little mini bundt cake pans. I love the individual minis because it is so easy to have a single serving. But if you decide to go that route make sure you shorten the time a bit. Just watch to make sure you don’t overcook it.
For those who are not big wine fans, just swap out the wine for milk on the glaze. Seriously, the cake is so moist you might want to skip the glaze altogether.
Zin-ful Vice Cake!
Ingredients
CAKE
Mix together in a bowl
• 1 ½ cup flour
• ¾ cup dark cocoa powder
• 1 tsp. baking soda
• ½ tsp. salt
In another bowl cream together:
• ¾ cup butter (softened)
• ¼ cup sour cream
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 tsp. vanilla
Directions:
- Preheat oven 350 degrees.
- Spray large bundt cake pan or mini bundt cake pans with cooking spray.
- Alternate adding in dry ingredients with
- 1 ¼ cup Zinfandel wine – or other red wine.
- Fold until mixed
- Spoon into prepared pans – 2/3 full.
- Bake for 35 to 45 minutes, depending on the pans used.
Prepare GLAZE.
• ¼ c. butter ( room temp.)
• 1 cup semi-sweet chocolate chips – melted
• ½ cup Zinfandel or red wine OR ½ and ½
• 1 cup powdered sugar
Lightly dust with powered sugar and add a few berries such as raspberries or strawberries.
Quick Tip: If you don’t have any berries, don’t sweat it, just add a bit of whipping cream and a few chocolate curls on top. This cake is so stunning with the dark chocolate. Serve with coffee.
Photo and Recipe courtesy of Marci Seither.