Many people have heard of red wine in a dark chocolate cake but there’s no reason you can’t add sangria to a dark chocolate cake in place of normal old red wine. I have a problem with throwing food items away so when I had leftover Citrus and Green Apple Red Sangria I decided to make Coq au Vin, Sangria Marmalade and Red Sangria Dark Chocolate Cake. This cake turned out marvelously. The hints of citrus and wine were very subtlety played out in the background of the cake, making it that much more interesting. I added in an extra tablespoon of oil so the cake would be extra moist. I loosely based my recipe off of Smitten Kitchen’s recipe for red wine chocolate cake. Enjoy!
• 6 tablespoons unsalted butter, at room temperature
• 1 tablespoon of canola oil
• 3/4 cup firmly packed light brown sugar
• 1/4 cup white granulated sugar
• 1 large egg + 1 large egg yolk, at room temperature
• 3/4 cup Sangria (or red wine)
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup Dutch cocoa powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then the sangria or red wine and vanilla. Add the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over the wet ingredients. Whisk together to mix.
Spread batter in prepared pan. Bake for about 26 minutes, or until a cake tester inserted into the center comes out clean. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. This cake keeps well at room temperature or in the fridge. To finish, dust with powdered sugar.