LEFTOVER RED WINE CHOCOLATE CAKE WITH DRUNKEN RASPBERRIES

SERVES ONE 9-INCH ROUND LAYER

FOR THE CAKE

1 1/2 cups all-purpose flour*

1 cup sugar

1/3 cup unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. salt

3/4 cup dry red wine

1/2 cup water

1/2 cup canola oil

2 tbsp. white or apple cider vinegar

1 tsp. pure vanilla extract

FOR THE TOPPING

1/2 cup dry red wine

1/2 cup sugar

1 small container raspberries (6 oz.)

Powdered sugar for serving

Coconut Whipped Cream
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 3/4 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 358kcal
Fat: 15.1g (1.2g S.Fat)
Carbs: 58.4g
Protein: 3g
Sugar: 37.7g
Sodium: 277mg

METHOD

For the cake:
Preheat the oven to 180°C/350°F. Lightly grease a 9- inch round cake pan and line the bottom with parchment paper.

In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. Whisk together the wine, water, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill the cake pan halfway with batter. Bake for 28 to 30 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs attached. Make a point of rotating the cake halfway through the baking time. Allow the cake to cool completely.

For the topping:
Combine the wine and sugar in a small saucepan and heat over medium heat until the sugar dissolves and the mixture begin to boil. Allow to boil for 1 to 2 minutes before removing from heat. Place the raspberries in a bowl and pour the wine mixture over them. Allow to soak for at least 30 minutes and up to 2 days in the refrigerator.

Dust each serving with powdered sugar after slicing the cake. Then, add a dollop of whipped cream and a spoonful of wine-soaked raspberries to each slice.