🔵 Red Wine Chocolate Velvet Cake Recipe || Glen & Friends Cooking
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welcome friends today we are making a
red wine cake and so this starts out with creaming some butter in a stand
mixer and we want to cream that until it’s pretty light and fluffy
while that’s creaming I’m gonna mix together the dry ingredients and so
that’s flour, baking powder, and baking soda, and I’m gonna put that into a sieve
or sifter and I’m gonna sift that together with some cocoa powder and I
find that sifting these two together keeps the cocoa powder from clumping too
much so there you go that’s that now the butter looks like it’s pretty good we
will add in white sugar and brown sugar and we’ll just keep creaming that
together so this is a cake I’ve never made before
I was looking around for some way to use up half bottle of red wine Jules and I
belonged to a wine club and once a month a box of wine arrives at our door we
don’t know what’s gonna be in the box it’s always a surprise always very good
quality wine but sometimes there’s a bottle that you know arrives it for
whatever reason we don’t like it and this one we just thought it was kind of
meh whatever wasn’t great ended up in the back of the fridge been there for
about a week and it’s kind of like okay so what am I gonna do with it so I
looked around and I found this red wine cake red wine velvet cake there’s got to
be a dozen different bloggers who claimed to have invented it and I can’t
find the true start of this recipe although I’m pretty sure that red wine
in France or Italy has been put in cakes for you know hundreds of years so who
knows where it came from but lots of people claim to have
invented it so now that this is creamed together really nice I’m gonna put in
some vanilla and the one thing that I did add to this recipe or change I’ve
changed a couple of things from all the recipes that I found and that is a
chocolate liqueur a lot of people said the chocolate flavor wasn’t well rounded
this will round it out so a couple of teaspoons of that as well there we go
and now we’re just going to cream in these eggs and we’ll just beat these
eggs in one at a time until they’re fully incorporated before we put the
necks in now the recipe calls for two cups of red
wine and I don’t know if I have two cups pretty sure that I don’t and I don’t
think this is the type of recipe that I would open a bottle of wine specifically
to make it so I’m about a half a cup short I’m just going to top it up with
buttermilk because buttermilk also has an acid component and I think it would
really sort of enhance the flavor of the cake anyway now with the mixer on the lowest setting
slowly pour in the liquid and I’m pretty sure that the whole batter is going to
fall apart and just look horrible during this process yeah not very inviting I’m gonna see what happens
so to my regular band of Internet YouTube commenters who hate on me and my
recipes because I use stand mixer and they think that these recipes are
unattainable because they don’t have a stand mixer you don’t need a stand mixer
you could do this with a wooden spoon you could do it with a hand blender you
don’t need a stand mixer I just use a stand mixer because well I have a stand
mixer and it just makes everything easier so and this next step you don’t
need a stand mixer you just sort of whisk this in or stir this in by hand a
little bit at a time okay so that looks like it’s mixed together really well I
have three cake tins that I have floured and put a parchment disc in the bottom
and I have a video that I will link to that tells you how to make the parchment
disk super easy but I’m really I want to try this batter before I put it in the
oven one more I think that’s going to be really good that excites me and for
everybody who’s like Oh raw egg raw egg isn’t to me much of a threat the actual
threat is from the raw flour raw flour is more dangerous than raw egg it seems
counterintuitive but it’s true so I’m gonna put this into three pans I’m gonna
divide it into the three pans as evenly as I can if I wanted to be really
pedantic I would like put these on a scale and I’d break it up you know super
evenly but I’m just gonna eyeball it cuz you know all that much if it’s exact and
I’ve also put these fabric on two of the pants a lot of the
commenters on YouTube tell me over and over and over again that these rings
will keep the cake from puffing up in the middle and having that sort of dome
that you end up having to cut off because this will be a layer cake so I
think that’s pretty good I’m just gonna spread this in and then get these into a
preheated oven and because I’m baking three pans probably halfway through the
bake I will rotate the pans so that they cook evenly okay so the cakes have
cooled down and you know what I don’t notice any difference in the tops
between the two that had the the rings on them that are supposed to keep them
from doming and the one that didn’t at this point uneven we know which one is
which so maybe they work maybe they don’t next up is icing these and when I
tasted the batter before I baked it I realized that this is going to be a very
flavorful cake and that it needs just a very simple icing so I’ve made just a
simple cream-cheese icing just a little bit of Tang but not overly sweet and not
overly flavorful that’s going to compete with the cake so if you’ve watched my
previous cake videos where I’ve put icing on you’ll know that I’m not an
expert and I just sort of get it on and make it happen
so let’s see how this goes it would appear that I have arrived just
on time yes another another expertly decorated cake by Glenn I think things
really isn’t our yeah our skill set but okay you know I appreciate that you I
state you usually don’t it’s a special occasion it’s rustic that’s it no um is
it ice that way because you drank that bottle of woman where’s the ice that way
no they saw they saw I cut the wine and the cake okay all of the wine in the
cake is that you yes so you sent me the recipe and then I did a ton of research
to our research to figure out if you know the cake I like that you iced it
and now it’s time to eat it it’s time to eat it no point in waiting and so I did
a bunch of research and I realized that everybody had essentially the same
recipe and the comments under each one was always the same that we should share
yeah and then moments were always the same comments were always the same and
so that there wasn’t enough pronounced chocolate flavor interesting cuz I
would’ve thought the red one would have brought out some of that I can’t seem to
it should but there’s trouble there’s no chocolate in it other than cocoa yeah
it’s my favorite so not my favorite hence the the reaction I’m more of a
I like melted chocolate in my cake not cocoa but that being said that I’m being
judgmental before I’ve even tasted it that’s not fair and so I made a change I
put in I was thinking about doing melted chocolate in it and then I was also
thinking about chocolate liquor mm-hmm and so I by putting the chocolate lick
here to kind of lift that chocolate flavor out of cocoa mm-hmm but it’s
still very pronounced cocoa flavor isn’t no but you know what yes but I kind of
really like it I think it’s got a really lovely almost savory flavor to it it’s
very much interesting it’s very moist and dense and rich and that I get that
every I get that savory flavor I think if I had a compliment
some weird wanted to go with me that would go really well and all of the
recipes also had cinnamon in it and I couldn’t I couldn’t picture the cinnamon
with it so I took I threw this in a minute I got rid of this cinnamon I
don’t think the cinnamon would work they are just you know they just flourish
complete flourish and they also called for just over two cups of red wine which
we didn’t have a no we didn’t have enough so I supplemented that with with
well you like the king of substitutes I am the king of soaps with um buttermilk
and because the buttermilk the buttermilk shares somebody okay okay so
uh the buttermilk shares some of the same qualities it’s much thicker but
it’s a liquid the acid the acid the acid will will will work with the with the
cocoa I just think it’s funny that you just substituted your way through a
whole bunch of cake my friend and you got off lucky because sometimes
substitutes don’t work no there’s a pretty good cake it’s it’s actually a
very lovely cake I’m sigh I think we’re not setting it up well no I’m but it’s
not like a big giant birthday cake it’s actually something I think would be
better smaller which every layer is too much to layer might work yeah it looks
great okay so um all the substitutions aside I
think this actually works out pretty well so if you have a part bottle of
wine left over you’re saying if it’s a bottle that you’ve opened and you’ve had
a couple glasses and you’re like I’m not that fond of this red wine you could
make a cake from it yeah okay yeah thanks shopping buddy so you can soon you

29 thoughts on “🔵 Red Wine Chocolate Velvet Cake Recipe || Glen & Friends Cooking

  1. Thanks for watching. If you liked it – subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. ^^^^Full recipe in the info section below the video.^^^^

  2. Looks scrummy, Thanks Glen👍🏻👍🏻 I have a doubt because when I have done brownies they sometimes came out of the oven with shiny tops and other times the same recipe with dull looking crust…is there a tip or secret to achieve the shiny top consistently??

  3. I’m grateful for YouTubes cooking scene, and Glen. Editing by nature has that element of deception that cooking is this tidy smooth sailing experience. When starting out it takes twice as long and no stand mixer will save you from forgetting to grease a pan. As a person teaching themselves to cook I witness Glen as a great example. Cooking is neither the magic simplistic thing it can be shown to be nor is it a terrible hurdle. He is doing a lovely job at executing that middle of the road. Good on him stand mixer or not. I’ve made many a biscuit by hand with a wooden spoon, there’s real appeal to that mixer on those days. Glen, cheers to you.

  4. Great cake, Glen! Sorry to say but – Julie was waaaaay off on this one. Cinnamon – isn't that a molè when mixed with cocoa? The vanilla dose was right on😉😉. Keep up the amazing work!

  5. Meh wine is great for cooking wine. Looks good. 😁

    I just made a coffee-chocolate layer cake for my team at work a week ago that has an interest frosting that turns out nothing like the photo provided, but is actually really, really good.

  6. I had no idea that there was something wrong with eating raw egg… I make my own mayonnaise, have for over 6 years now, with 2 raw eggs… I have never had a problem… BTW, you two are so cute together, I love watching your videos, just for the end tasting with you both.

  7. Made this cake a few times over the years. I actually like the cinnamon. Subtle choco flavor that's almost aromatic instead of earthy. Definitely too rich for 3 layers.

  8. Awesome cake, looks delicious. Great videos, Glen!
    From Ontario myself (Kitchener). Newly subscribed and having a blast watching through your videos.

    Keep them coming!

  9. Now I know what I can do with my bottle of Hacker wine (Ferro13). Would it also work baking the whole batter in a single 26 cm cake pan with a height of about 6.5 cm? I only have the one. The baking time would probably be longer but I ask myself if the outside of the cake would be dryer then.

  10. I am confused is she helping with the video making process or something? She always says We but, he does the baking/cooking.

  11. It's interesting to hear you say that raw flour is more dangerous than raw eggs, but think about it. How many times have there been references in tv shows or movies about body builders or some other exercising buff eating a raw egg a day?

  12. hello always funne to see your chanell, well here in portugal the countre of food wee have a ton of cakes with wine and licours.and for many years centuries i think we use wine or some type of alcohol too cut the swetness of bakery. So im pretty shour no vloguer invent cakes with wine, internet is to young for it. have a nice day and have funne i realy enjoy your coking skills

  13. I really like the comfortable chemistry you two have together. Your videos are always relaxed and comfortable. It's really nice.

  14. Glen,

    Excellent video again, y'all are an excellent team, but I think you should have made this cake in southern rendition at least 13 layers.
    http://whiteapronblog.com/2017/06/02/north-carolina-thirteen-layer-cake/

  15. Just started watching you guys… I love you!!! I make substitutions all the time and I think yours were extremely good choices…

  16. Wow I thought I was watching a cake baking video, and she comes in at the end and lets everyone know it was actually a roast! hahaha

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