When my cousin Linda sent me a photo of Tante Edith’s German red wine cake recipe, I had a feeling I was in the British Baking Show tent doing a Technical challenge. The ingredients (naturally) were all in German, and the amounts in grams. Ok… I can handle that. The instructions though, were a bit more cryptic.
1. Beat the eggwhite
2. Bake at 175°C for 50 in the oven.
That was all.
Nothing about the order of mixing ingredients, nothing about the pan size, just that.
I guess I should feel proud that Linda has such strong confidence in my baking skills. And I should be glad that I wasn’t transcribing from the original old German script (Tante Edith was my Oma’s sister, she used the Kurrent Schrift). Since I like a challenge, made it…. and it only took two tries (and a small adjustment to the original recipe) to produce a cake that my guy can’t stay away from. PLUS! I get triple bonus points for using the tricky Bavaria Bundt pan with all the ridges and getting the cake out in one piece. (DO NOT shortcut greasing and flouring the pan!)
This chocolate forward cake reminds me a bit of the American Red Velvet cake… the chocolate flavor is there, but it’s not REALLY a chocolate cake. You also get some spice from cinnamon and tang from red wine. All in all, it’s a wonderful cake for the Holidays.
I served my German Red Wine Cake in the garden while wearing my now Garnet Everyday Dirndl from Rare Dirndl…
Top the cake with a simple dusting of powdered sugar, and serve with a nice Schlagg of Whipped Cream!
German Red Wine Cake – Tante Edith’s Rotwein Kuchen
Linda tells me that this was their favorite childhood Birthday Cake. Now, before you call social services on her mother! The original recipe actually contains relatively little red wine. Rotwein Kuchen tastes more like a chocolate cake with a tang, since you add both cocoa powder AND Chocolate shavings to the batter (think Red Velvet cake). I doubled the amount of red wine to a little to punch up the flavor, and give the cake more moisture. It should still be suitable for children, since the alcohol will bake off.
About the Chocolate Shavings– In Germany you can buy Shokoraspeln in the baking aisle. Here I used chocolate chips that I pulsed in the food processor until they were shavings. You can also grate a 6 oz chocolate bar (watch your knuckles) or use chocolate sprinkles (which really don’t taste as nice).
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See How I Made the German Red Wine Cake
I started by “shaving” the chocolate. Chopping up Chocolate Chips was the easiest. You could also grate a Semi-Sweet chocolate bar.
Whip the egg whites to a soft peak… don’t let it get too dry
Beat the cake ingredients, then fold the egg white into the batter a 1/3 at a time.
If you dump it all in at once, the whites will deflate.
When the egg whites are all incorporated, the batter will look lighter.
Don’t worry about a few faint white streaks
Fill the prepared Bundt Pan.
DO NOT SKIMP on greasing and flouring the pan…
Bake 50 minutes at 350°F
Let rest 10 minutes, then take a deep breath before flipping it out of the pan.
When the Cake has cooled, dust it with powdered sugar.
I do this on a rack over a bowl to catch the mess.
Done, and ready to serve!
Makes 12- 16 Slices