Chocolate Red Wine Cake

Red Wine and chocolate happen to be two favourite consumables.  Chocolate mostly in cakes (cocoa powder form) and red wine in the glass.  Why not pair them both in a cake?

This cake serves 8 and is derived (by me) from a German bundt cake recipe I found.  The recipe is adapted to be made in a small non stick loaf pan (1 lb).  

Ingredients A:

113g unsalted butter

100g sugar (I prefer castor or fine)

1 egg and 1/2 tsp vanilla extract

Ingredients B:

113g cake flour (or all purpose to some)

3/4 tsp baking soda

1/4 tsp salt

4 TBSP Cocoa powder

Ingredients C:

1/2 a cup plus 2 TBSP red wine (150 ml total), mine was côtes du rhone 

Prep:

Preheat oven to top and bottom setting, 180C (I prefer not to cook cakes on fan).

Line a loaf pan with butter and a sprinkle of sugar (little ball bearings). 

Method:

Prepare A- cream butter and sugar then beat in egg and vanilla for 2 minutes (I prefer to use an electric whisk).

Mix B and alternately fold B into A with the red wine (C).

Tip the cake batter into our prepared loaf tin and bake for approx 35 minutes.

Cool for about 10 minutes before removing the cake and cool further on a wire rack.

Serve with something like creme fraiche, sour cream or thick Greek style yogurt.

(I often write cake recipes this way, some other dishes too.  I find there's less reading when following the recipe and you prepare the ingredients such that they're already aligned to the method).