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
- Parchment paper
- Toothpicks
- 9 inch offset spatula
