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Eggless Red Wine Chocolate Cake

A delish cake for the lovers of wine and chocolate both.

Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Frosting Time 10 minutes
Author Samira Gupta

Ingredients

My Cup Measures 240 ml

For The Cake

  • 1 Cup (130 g) Whole Wheat Flour
  • 3 Tbsp Cocoa Powder
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • A Pinch of Salt
  • 1/4 tsp Instant Coffee Powder (Optional)
  • 1 Cup Milk, Warm
  • 1 Tbsp Lemon Juice
  • 1/4 Cup Oil
  • 3/4 Cup Coconut Sugar/Jaggery Powder
  • 1 tsp Vanilla Essence
  • 3/4 Cup Red Wine

For the Frosting

  • 1/2 Cup (120 ml) Cream
  • 4 Tbsp Cocoa Powder
  • 1/4 Cup Coconut Sugar/Jaggery Powder
  • 1/2 tsp Vanilla Essence
  • 1/4 Cup Water
  • 1 Tbsp Agar Powder + 1/2 Cup Water

For Topping

  • 2 Tbsp Desiccated Coconut
  • Few Silver Balls

Instructions

For The Cake

  1. Take lukewarm milk, add lemon juice to it and keep it aside for 5 to 10 minutes. This is because during this time the milk will curdle and turn into buttermilk and that's what we want.
  2. Sift whole wheat flour, cocoa powder, baking soda, baking powder, and salt at least 6 to 7 times. Sifting wheat cakes multiple times is the key to get light cakes, so do not skip this point.

  3. In the curdled milk, add oil, coconut sugar and vanilla essence and mix everything.

  4. Mix in the sifted dry ingredients into this in 2 or 3 batches.

  5. Lastly add 1/4 cup wine and mix it. The batter should be of flowing consistency. If too thick, then add some milk.

  6. Now is the time to rest the batter at least for 10 minutes so that gluten gets time to relax which will give better texture to the cake.
  7. Preheat oven at 180 degrees for 15 minutes.
  8. Grease a 6" or 7" cake pan and put the batter into it.
  9. Tap the cake pan so that air bubbles, if any, are released.
  10. Bake it for 30 to 35 minutes or till the skewer inserted inside it comes out clean.
  11. Once baked, wait for 10 to 15 minutes, loosen the edges of the cake using a knife and invert it on a wire rack.
  12. Let it cool completely.
  13. Once cooled, poke holes into using a fork and put wine into this either through a brush or spoon. By doing this, the wine will seep into the cake rendering its full taste into it.
  14. Cover it with chocolate ganache or icing sugar or go for the frosting given below.

For Frosting

  1. In a pan, take cocoa powder, jaggery powder, water, cream and vanilla essence. Mix everything and cook for a minute or so till jaggery is dissolved fully.

  2. Dissolve Agar powder in 1/2 cup water and boil it for a minute. This is very necessary to activate Agar so do not skip this point.

  3. Mix the activated Agar solution into the cream solution and just cook it for 10 to 20 seconds.
  4. Let it cool slightly. If cooled more then it will set in the pan only.
  5. Now, keep the cake on a wire rack/mesh and place it over a bowl. Pour this frosting over the cake, drippings will be collected in the bowl placed below the mesh.
  6. For chocolate hearts, spread the frosting mix on the kitchen platform. It will set within few minutes and then cut shapes from it.
  7. Arrange these shapes on your cake and a delectable red wine chocolate cake is ready to be devoured.

Recipe Notes

  1.  I used red wine, you may go for white wine too.
  2. I used coconut sugar as its GI is very low. You can use the same or jaggery powder or any other sweetener of your choice.
  3. Coffee powder enhances the taste of chocolate but still it is optional.
  4. Take warm milk only otherwise it will not curdle after adding lemon juice.
  5. Lemon juice can be substituted with vinegar. Use 1 tsp vinegar in that case.
  6. Use normal dairy cream for the frosting. I used Amul. For making it vegan, use non-dairy cream.
  7. In case the chocolate jelly mix sets, then heat it and it will be liquidy again.