A while back, I made Guinness Cake Truffles and they were very good. The recipe I used was by Nigella Lawson. What I found intriguing about the cake recipe was the method of combining the beer and butter in a saucepan. Heating until the butter melted and then adding the cocoa. I also liked that the remaining ingredients were all added and whisked by hand. Since then I’ve wanted to try this again with a different kind of beverage.
In the ethnic section of the grocery store where I shop, I bought a bottle of Sangria Senorial; it’s a non-alcoholic beverage. Since this was a cake in celebration of Cinco de Mayo I played around with the flavor even more. To the dry ingredients, I added 1 tsp of cinnamon and 1/8 tsp of McCormick’s Cocoa Chili powder.
Both those spices were subtle and served to heighten the flavor of the chocolate. The ever so tiny zing from the cocoa chili powder gets your attention as you swallow the super moist cake. Again, it’s very subtle and pleasant.
Not able to leave well enough alone I also made a glaze with more of the Sangria Senorial, butter, cocoa and powdered sugar. The dark chocolate-burgundy color of the cake is beautiful! As a substitute to the Sangria Senorial, you could use regular Sangria or any other red wine. This moist, dense chocolate cake gets better as it sits and I hope you give it a try.
- 1 cup Sangria Senorial (or the liquid of your choice)
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
- ¾ cup unsweetened cocoa
- 2 cups sugar
- ¾ cup sour cream
- 2 large eggs
- 1 TBS vanilla extract
- 2 cups all-purpose flour
- 2 ½ teaspoons baking soda
- 1 tsp cinnamon
- ⅛ tsp chili powder (I used McCormick’s Cocoa Chili Powder)
- For the Glaze
- ½ cup Sangria Senorial
- 1 TBS butter
- 1 TBS cocoa powder
- 1 cup powdered sugar
- Heat oven to 350° and prepare a 12-cup bundt pan for nonstick baking.
- In a large saucepan, combine Sangria Senorial and butter.
- Place over medium-low heat until butter melts, then remove from heat.
- Add cocoa and sugar whisking to blend.
- In a small bowl, combine sour cream, eggs and vanilla; mix well.
- Combine with Sangria Senorial mixture blending well.
- Whisk together flour and baking soda until smooth and add to the liquid ingredients.
- Pour into prepared pan, and bake 45 minutes to one hour.
- Place pan on a wire rack and cool in pan for at least 10 minutes.
- While cake is cooling, prepare the glaze.
- In a small saucepan over medium heat, combine the Sangria Senorial and butter until the butter melts.
- Add the cocoa and powdered sugar and bring to a boil.
- Reduce heat to a simmer and stir constantly for 2 minutes.
- While cake is still in the pan, brush a small amount of the glaze on the cake.
- Invert cake onto a serving plate and brush the remaining glaze on the warm cake.
- Cool to room temperature before serving.
I’m keeping the party going at the following link parties this week: