Recently I was searching for an eggless cherry cake recipe online. When I got one, what of course I can manage with my limited baking skills, a simple idea clicked on my mind. I thought, how about adding some red wine into this! & voila it worked like heaven!! The result I got was simply amazing. So presenting ‘the most’ flavorful & moist cake I have ever made with the aroma & taste of wine & cherries. ‘A sinfully sexy cake’, I must say. This is a must try for all the wine lovers.
Red Wine Chocolate Cherry Cake
- All-purpose flour – 1 1/2 cups
- Granulated sugar – 3/4 cup
- Cocoa powder – 1/3 cup
- Baking soda- 1 tsp
- Salt – ½ tsp
- Vanilla essence- 1 tsp
- White vinegar -2 tsp
- Vegetable oil – 1/3 cup
- Red wine- 1 cup (Try to use a good quality Red wine, I used ‘Merlot’… more good the wine, the best would be the taste & aroma)
- Dark cherries, pitted and halved- 2 cups
Preheat oven to 180 degrees C. Grease an 8” round cake pan. In a bowl add the dry ingredients one by one. Next to add the wet ingredients. Whisk together till a smooth batter forms. Mix in the cherries, give a gentle whisk. The batter is ready now. Pour the batter into the prepared pan. Bake for 35 minutes or until a toothpick inserted in the center comes out clean or with few moist crumbs. Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there till cool completely.
After that, cut, drizzle some chocolate syrup on top & enjoy! 🙂
This cake tastes best the next day. So if you are planning to serve this to guests or friends, make this 1 day before. Let it be cooled completely after baking, then keep it in the freeze . When you’re going to eat, let it slowly thaw at room temperature. But I like the cold one, tastes best.