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Chocolate Cabernet Sauvignon Cake with Vanilla Bean Buttercream
April 24, 2015

Chocolate Cabernet Sauvignon Cake with Vanilla Bean Buttercream

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Chocolate cake, anyone? This tasty treat is all the inspiration you need to get your bake on this weekend. Chocolate mixed with Barefoot Cabernet Sauvignon is then frosted with a delicious vanilla bean buttercream frosting. Sounds like a trifecta of tastiness if you ask us!

For the cake, preheat the oven to 350 degrees. Grease and lightly flour 2 9-inch round cake pans. Add the unsweetened chocolate to a small sauce pan and heat over low heat. Stir often until melted. Turn off the stove, but leave on the burner to keep warm. Stir occasionally. In a bowl, beat the butter until smooth. Add the eggs and brown sugar and beat until fluffy, about 5 minutes. Add the vanilla extract and melted chocolate and beat on the lowest setting until combined. Once combined, mix in the salt and baking soda. Add the flour and pumpkin puree alternatively, mixing on low until combined.

In another pan, bring the 1/2 cup water and 1/2 cup Barefoot Cabernet Sauvignon to a boil. Pour into the cake batter and mix with a spoon until well incorporated. Pour equal amounts of the batter into 2 prepared cake pans. Bake at 250 degrees for 30 minutes or until a toothpick comes out clean. Allow the cakes to cool completely.

For your frosting, slice the vanilla bean down the middle and then pull apart to open. Scrape the insides from the bean and set aside. In a bowl, beat the butter and shortening until smooth and creamy. Beat in the vanilla bean. Gradually add the confectioners sugar and beat until incorporated. The mixture will be very thick and dry. Beat in the half and half.

Once the cake is cooled, remove from the pans and slice each cake horizontally, into equal parts. Place one layer on a cake plate and top with some of the frosting. Repeat this process until all layers are assembled and frosted.

 

 

 

Chocolate Cabernet Sauvignon Cake with Vanilla Bean Buttercream

For the cake:

3 ounces unsweetened chocolate, chopped

1 stick of unsalted butter, room temperature

2 ¼ cup packed light brown sugar

3 large eggs, room temperature

1 ½ tablespoons vanilla extract

2 teaspoons baking soda

½ teaspoon salt

2 ¼ cup sifted cake flour (sift before measuring)

1 cup pumpkin puree

½ cup Barefoot Cabernet Sauvignon

½ cup water

For the frosting:

½ cup unsalted butter, room temperature

½ cup vegetable shortening

4 cups sifted confectioners sugar

2 tablespoons half and half

1 vanilla bean

For the frosting, slice the vanilla bean down the middle and then pull apart to open. Scrape the insides from the bean and set aside. In a bowl, beat the butter and shortening until smooth and creamy. Beat in the vanilla bean. Gradually add the confectioners sugar and beat until well incorporated. The mixture will be very thick and dry. Beat in the half and half.

For the cake, preheat the oven to 350. Grease and lightly flour 2 9-inch round cake pans. Add the unsweetened chocolate to a small sauce pan and heat over low heat. Stir often until melted. Turn off the stove, but leave on the burner to keep warm. Stir occasionally. In a bowl, beat the butter until smooth. Add the eggs and brown sugar and beat until fluffy, about 5 minutes. Add the vanilla extract and melted chocolate and beat on the lowest setting until combined. Once combined, mix in the salt and baking soda. Add the flour and pumpkin puree alternatively, mixing on low until combined. In another pan, bring the ½ cup water and ½ cup Barefoot Cabernet Sauvignon to a boil. Pour into the cake batter and mix with a spoon until well incorporated. Pour equal amounts of the batter into 2 prepared cake pans. Bake at 250 for 30 minutes or until a toothpick comes out clean. Allow the cakes to cool completely. Once cooled, remove from the pans and slice each cake horizontally, into equal parts. Place one layer on a cake plate and top with some of the frosting. Repeat this process until all layers are assembled and frosted.

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