INGREDIENTS:
RED WINE CHOCOLATE CAKE
2 cups (260g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) Hershey’s Special Dark Cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) buttermilk
1 cup (240ml) vegetable oil
1 tsp vanilla
1 cup (240ml) sweet red wine
RASPBERRY BUTTERCREAM
1/2 cup (112g) salted butter
1/2 cup (95g) shortening*
2 1/2 cups (288g) powdered sugar
1/4 cup (120ml) raspberry puree (from about 1/2 cup of raspberries pureed in a food processor)
CHOCOLATE BUTTERCREAM
1 cup (224g) butter
1 cup (189g) shortening
3/4 cup (70g) dark cocoa powder
6 cups (690g) powdered sugar
1 tsp vanilla extract
4-5 tbsp (60-75ml) milk or water
CHOCOLATE GANACHE
6 oz (about 1 cup/170g) semi-sweet chocolate chips
1/4 cup (60ml) heavy whipping cream
1/4 cup (60ml) sweet red wine
ADDITIONAL INGREDIENTS AND TOOLS
Raspberries for top of cake**
Chocolate Wilton Candy Melts or something similar, like Chocolate Almond Bark
Piping bags
Wilton tips 3 and 10
Large round piping tip
“Hello” pdf
Parchment paper
Toothpicks
9 inch offset spatula
NOTES:
*the shortening can be replaced with butter, if preferred.
**I used a full pint of raspberries for topping the cake.
DIRECTIONS: