Tahini Cookies recipe

There are certain flavor combinations that are simply…meant to be. Chocolate and red wine is undeniably one of them. The rich, dark notes of a robust red wine intertwining with the deep, bittersweet allure of chocolate creates a symphony of taste that’s both sophisticated and utterly comforting. For years, I’ve been captivated by this pairing, experimenting with different ways to bring these two powerhouses together in a dessert. Then, I stumbled upon the concept of baking red wine directly into a cake, and it was a revelation! The result? This Wine Lover’s Dream Cake – a moist, intensely chocolatey cake infused with the subtle warmth and fruitiness of red wine. It’s not just a cake; it’s an experience. The first time I baked this for a dinner party, the reaction was unanimous – pure bliss. Even my guests who claimed not to be “dessert people” were asking for seconds. It’s become my go-to for special occasions, celebrations, or simply when I want to treat myself (and my loved ones) to something truly extraordinary. If you’re a wine enthusiast with a sweet tooth, or simply someone who appreciates a truly exceptional cake, prepare to be utterly enchanted by this Wine Lover’s Dream Cake. It’s a dessert that speaks to the soul, a perfect harmony of wine and chocolate in every decadent bite.

Ingredients: The Symphony of Flavors

The magic of the Wine Lover’s Dream Cake lies in the carefully chosen ingredients that work together to create its signature depth of flavor, moist texture, and irresistible appeal. Each ingredient plays a vital role, contributing to the overall symphony of taste that makes this cake so unforgettable. Here’s a detailed breakdown of what you’ll need to bake this dream dessert:

• All-Purpose Flour: 2 ½ cups (The foundation of our cake, all-purpose flour provides the structure and texture. It’s versatile and creates a tender crumb. Ensure you measure it correctly – spoon the flour into your measuring cup and level it off with a knife, rather than scooping directly from the bag, which can pack the flour and lead to a denser cake.)
• Unsweetened Cocoa Powder (Dutch-Process Preferred): ¾ cup (Cocoa powder is the heart of the chocolate flavor. Dutch-process cocoa powder, which is treated with an alkaline solution, is recommended for a smoother, less bitter chocolate flavor and a darker color. However, natural unsweetened cocoa powder can also be used. If using natural cocoa powder, you may want to add a pinch more baking soda to balance its acidity.)
• Baking Soda: 1 ½ teaspoons (Baking soda is a leavening agent that reacts with the acidic ingredients in the cake (like cocoa powder and red wine) to create lift and a light, airy texture. It also contributes to the cake’s moistness and tender crumb.)
• Baking Powder: 1 teaspoon (Baking powder is another leavening agent that works in tandem with baking soda to provide a double boost of lift, ensuring a beautifully risen and fluffy cake. It reacts to both liquid and heat, contributing to the cake’s overall texture.)
• Salt: 1 teaspoon (Salt is a crucial ingredient in baking that often gets overlooked. It enhances the flavors of all the other ingredients, balances the sweetness, and prevents the cake from tasting flat. Use fine sea salt or kosher salt for best results.)
• Granulated Sugar: 2 cups (Sugar provides sweetness, moisture, and tenderness to the cake. It also contributes to browning and caramelization during baking, adding depth of flavor. You can adjust the amount of sugar slightly to your preference, but it’s essential for the cake’s structure and taste.)
• Vegetable Oil: ¾ cup (Vegetable oil adds moisture and tenderness to the cake, resulting in a wonderfully moist crumb that stays fresh for days. Use a neutral-flavored oil like canola oil, sunflower oil, or soybean oil. Oil-based cakes tend to be moister than butter-based cakes.)
• Eggs: 3 large (Eggs provide structure, richness, and binding to the cake. They contribute to the cake’s moistness, leavening, and overall texture. Use large eggs at room temperature for better emulsification and volume.)
• Buttermilk: 1 cup (Buttermilk is a key ingredient that contributes to the cake’s incredibly moist and tender crumb. Its acidity reacts with baking soda, enhancing leavening and creating a delicate texture. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes until slightly thickened.)
• Strong Brewed Hot Coffee: 1 cup (Hot coffee intensifies the chocolate flavor in the cake, adding a depth and richness that’s truly irresistible. Use freshly brewed strong coffee. The heat of the coffee also helps to “bloom” the cocoa powder, enhancing its flavor. Decaffeinated coffee can be used if desired.)
• Dry Red Wine (Cabernet Sauvignon, Merlot, or Shiraz Recommended): 1 cup (The star ingredient! Red wine infuses the cake with its unique flavor profile, adding fruity notes, subtle tannins, and a touch of sophistication. Choose a dry red wine like Cabernet Sauvignon, Merlot, or Shiraz for the best flavor complement to chocolate. Avoid sweet or overly fruity wines. The alcohol cooks off during baking, leaving behind the wonderful wine flavor.)
• Vanilla Extract: 2 teaspoons (Vanilla extract enhances the overall flavor profile of the cake, adding warmth and complexity. Use pure vanilla extract for the best flavor, but imitation vanilla extract can also be used.)

For the Chocolate Buttercream Frosting:

• Unsalted Butter: 1 cup (2 sticks), softened (Unsalted butter is the base of our buttercream frosting, providing richness, flavor, and structure. Ensure the butter is softened to room temperature for smooth and creamy frosting. Using unsalted butter allows you to control the salt content of the frosting.)
• Powdered Sugar: 3-4 cups (Powdered sugar, also known as confectioners’ sugar, provides sweetness and structure to the buttercream frosting. Start with 3 cups and add more as needed to reach your desired consistency. Sift the powdered sugar to remove any lumps for a smoother frosting.)
• Unsweetened Cocoa Powder (Dutch-Process Preferred): ¾ cup (Cocoa powder intensifies the chocolate flavor of the frosting, complementing the cake beautifully. Use Dutch-process cocoa powder for a richer, less bitter chocolate flavor and a darker frosting color. You can use the same type of cocoa powder as you used in the cake for flavor consistency.)
• Heavy Cream or Milk: ¼ – ½ cup (Heavy cream or milk is used to adjust the consistency of the buttercream frosting, making it smooth and spreadable. Start with ¼ cup and add more, a tablespoon at a time, until you reach your desired frosting consistency. Heavy cream will create a richer frosting, while milk will result in a slightly lighter frosting.)
• Vanilla Extract: 1 teaspoon (Vanilla extract enhances the flavor of the buttercream frosting, adding warmth and complexity. Use pure vanilla extract for the best flavor.)
• Pinch of Salt: (A pinch of salt balances the sweetness of the frosting and enhances the chocolate flavor.)

Ingredient Notes for Baking Success:

• Wine Choice Matters: Opt for a dry red wine that you enjoy drinking. The flavor of the wine will subtly come through in the cake, so choose one you like.
• Cocoa Quality: Using good quality cocoa powder, especially Dutch-process, will significantly impact the richness and depth of the chocolate flavor in both the cake and frosting.
• Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for better emulsification and a smoother batter and frosting.
• Fresh Baking Powder and Soda: Check the expiration dates of your baking powder and baking soda to ensure they are fresh for optimal leavening.
• Buttermilk Substitute: If making a buttermilk substitute, ensure the milk slightly thickens after adding lemon juice or vinegar before using it in the recipe.

Instructions: Baking Your Dream Cake, Step-by-Step

Baking this Wine Lover’s Dream Cake is a rewarding process, and while it might seem slightly involved at first glance, each step is straightforward and contributes to the cake’s exceptional results. Follow these detailed instructions to bake your own slice of wine-infused heaven:

For the Cake:

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms of the pans with parchment paper for easier removal of the cakes. This prevents sticking and ensures the cakes release cleanly after baking.
2. Whisk Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisking ensures that the dry ingredients are evenly combined and that the leavening agents are well distributed, leading to a more consistent rise.
3. Combine Wet Ingredients: In a separate large mixing bowl, whisk together the granulated sugar, vegetable oil, eggs, buttermilk, red wine, and vanilla extract. Whisk until well combined and smooth. Make sure the eggs are fully incorporated into the wet ingredients.
4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer or by hand with a spatula until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tougher cake. Mix until just a few streaks of flour remain.
5. Stir in Hot Coffee: Gradually pour the hot coffee into the batter while mixing on low speed or gently folding it in with a spatula until just combined. The batter will be thin. The hot coffee helps to bloom the cocoa powder and enhances the chocolate flavor. The thin batter is normal due to the liquid ingredients.
6. Divide Batter Evenly: Divide the cake batter evenly between the prepared cake pans. Use a kitchen scale for precise division if desired, ensuring even baking.
7. Bake the Cakes: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of a cake comes out clean. The baking time may vary slightly depending on your oven. Start checking for doneness around 30 minutes.
8. Cool in Pans: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Cooling in the pans slightly helps to prevent the cakes from breaking apart when inverted. Ensure the cakes are completely cool before frosting to prevent the frosting from melting.

For the Chocolate Buttercream Frosting:

1. Beat Butter Until Creamy: In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium-high speed until light and creamy, about 2-3 minutes. This step is crucial for creating a smooth and fluffy buttercream. Scrape down the sides of the bowl as needed.
2. Gradually Add Powdered Sugar and Cocoa Powder: Gradually add the powdered sugar and cocoa powder to the beaten butter, mixing on low speed until combined. Start with 3 cups of powdered sugar and add more if needed to reach your desired consistency. Mix on low speed initially to prevent the powdered sugar from puffing up and creating a mess.
3. Add Heavy Cream and Vanilla Extract: Add the heavy cream or milk, vanilla extract, and a pinch of salt to the frosting. Mix on medium-high speed until the frosting is light, fluffy, and smooth, about 2-3 minutes. Start with ¼ cup of heavy cream/milk and add more gradually if needed to reach your desired consistency.
4. Frost the Cooled Cakes: Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Frost the top of the first layer with a generous amount of chocolate buttercream frosting. Carefully place the second cake layer on top of the frosting. Frost the top and sides of the cake with the remaining buttercream frosting, creating swirls or a smooth finish as desired.
5. Chill (Optional): For easier slicing and serving, you can chill the frosted cake in the refrigerator for about 30 minutes before serving. Chilling helps to firm up the buttercream.
6. Serve and Enjoy: Slice and serve your Wine Lover’s Dream Cake. Garnish with chocolate shavings, fresh berries, or a dusting of cocoa powder if desired. Enjoy every decadent bite!

Tips for Baking Perfection:

• Don’t Overbake: Overbaked cakes will be dry. Check for doneness with a toothpick and remove from the oven as soon as it comes out clean.
• Cool Cakes Completely: Ensure the cakes are completely cool before frosting to prevent the buttercream from melting and sliding off.
• Smooth Buttercream: Beat the butter until truly creamy before adding powdered sugar for the smoothest buttercream.
• Adjust Frosting Consistency: Add more powdered sugar for a thicker frosting or more heavy cream/milk for a thinner frosting, adjusting to your preference.
• Even Cake Layers: For perfectly even cake layers, use cake strips wrapped around the cake pans during baking. These strips help to insulate the sides of the pans and promote even baking, preventing doming.

Nutrition Facts: A Treat to Savor Responsibly

The Wine Lover’s Dream Cake is undeniably a decadent treat, perfect for special occasions and celebrations. While it’s not intended to be a health food, understanding its approximate nutritional content can help you enjoy it mindfully as part of a balanced diet. Please note that these are estimated nutritional values and can vary based on specific ingredients and portion sizes.

Servings: Approximately 12-16 slices

Estimated Calories Per Serving (per slice, assuming 14 slices): 450-550 calories (This is an estimate and can vary based on slice size, frosting thickness, and specific ingredient brands.)

Approximate Nutritional Breakdown Per Serving (Estimated, for 1 slice):

• Protein: 5-7 grams (Protein comes primarily from eggs and flour.)
• Carbohydrates: 60-70 grams (Carbohydrates are mainly from flour and sugar.)
• Fat: 20-25 grams (Fat content comes from vegetable oil, butter in the frosting, and eggs.)

Other Potential Nutrients (Minimal):

• Vitamins and Minerals: The cake contains minimal amounts of vitamins and minerals from ingredients like cocoa powder and eggs. Red wine in baked form has negligible nutritional contribution beyond flavor.
• Antioxidants (from Red Wine and Cocoa): Red wine and cocoa powder contain antioxidants, but the amounts in a single slice of cake are not nutritionally significant.

Important Note: This nutritional information is an estimate. For precise nutritional values, use a nutritional calculator and input the exact ingredients and quantities used. The Wine Lover’s Dream Cake is a dessert intended for occasional indulgence. Enjoy it in moderation as part of a balanced dietary approach. Be mindful of portion sizes when enjoying this rich and calorie-dense treat.

Preparation Time: Baking Bliss in Under 2 Hours

Creating this stunning Wine Lover’s Dream Cake, while delivering impressive results, doesn’t require an entire day in the kitchen. The preparation time is manageable, allowing you to enjoy freshly baked cake without excessive effort. Here’s a breakdown of the estimated preparation time:

• Prep Time (Cake Batter and Frosting): 30-40 minutes (This includes measuring ingredients, whisking dry ingredients, combining wet ingredients, making the batter, and preparing the buttercream frosting.)
• Bake Time: 30-35 minutes (Oven baking time for the cake layers.)
• Cooling Time (Cakes): 1-2 hours (Allowing the cakes to cool completely before frosting is essential. This time is mostly passive.)
• Frosting and Assembly Time: 20-30 minutes (Frosting the cake layers, assembling, and final decorating.)

Total Time: Approximately 2 hours 20 minutes to 3 hours 45 minutes (including cooling time)

While the total time including cooling is around 3 hours, the active hands-on time is closer to 1 hour to 1 hour and 10 minutes. You can break up the process by baking the cake layers ahead of time and frosting them later once they are completely cooled. This makes it manageable to bake this impressive cake even on a busy day.

How to Serve Wine Lover’s Dream Cake: Elevate the Experience

The Wine Lover’s Dream Cake is a showstopper on its own, but thoughtful serving suggestions can elevate the entire experience, transforming it from a delicious dessert into a truly memorable culinary moment. Here are some ideas to enhance your cake presentation and enjoyment:

Serving Suggestions:

• Classic Slice: The most straightforward and satisfying way to serve is a generous slice of cake, allowing the layers of moist cake and rich buttercream to shine.
• Warm with Ice Cream: For an extra decadent experience, serve a slice of warm (slightly warmed in the microwave) cake with a scoop of vanilla bean ice cream or chocolate ice cream. The contrast of warm cake and cold ice cream is delightful.
• With Fresh Berries: A scattering of fresh raspberries, strawberries, or blackberries adds a burst of freshness, color, and a slight tartness that complements the rich chocolate and wine flavors.
• Chocolate Sauce Drizzle: Drizzle warm chocolate sauce over a slice of cake for an extra layer of chocolate intensity.
• Coffee or Tea Pairing: Serve alongside a cup of strong brewed coffee or a pot of black tea to complement the richness of the cake and cleanse the palate.
• Wine Pairing (of Course!): Embrace the “wine lover” theme by serving the cake with a glass of the same red wine used in the recipe, or a complementary dessert wine.

Wine Pairing Recommendations:

• Same Red Wine Used in Cake: Serving the cake with the same Cabernet Sauvignon, Merlot, or Shiraz used in the recipe creates a harmonious flavor experience and reinforces the wine notes.
• Port Wine: A rich and fortified Port wine pairs beautifully with chocolate cakes, enhancing the decadent flavors and providing a luxurious finish.
• Late Harvest Zinfandel: A fruity and slightly sweet Late Harvest Zinfandel offers a delightful contrast to the dark chocolate and complements the red fruit notes in the wine-infused cake.
• Brachetto d’Acqui: A light-bodied, sweet, and slightly sparkling Italian red wine with notes of berries and roses, Brachetto d’Acqui provides a lighter and more refreshing wine pairing option.
• Dessert Wine (e.g., Vin Santo, Sauternes): A small glass of a rich dessert wine like Vin Santo or Sauternes can also be a luxurious pairing for a special occasion, offering a complex and sweet counterpoint to the chocolate.

Garnishes to Enhance Presentation:

• Chocolate Shavings: Sprinkle chocolate shavings over the frosted cake for an elegant and classic garnish. Use dark chocolate, milk chocolate, or a combination.
• Cocoa Powder Dusting: A light dusting of cocoa powder over the top of the cake adds a sophisticated touch and emphasizes the chocolate element.
• Fresh Berries: Arrange fresh raspberries, strawberries, or blackberries on top of the cake or around the base for color and freshness.
• Mint Leaves: A few fresh mint leaves add a pop of green color and a refreshing aroma.
• Candied Orange Peel: Candied orange peel provides a citrusy note that complements chocolate and wine, adding a sophisticated garnish.
• Edible Flowers: For a truly elegant presentation, adorn the cake with edible flowers like pansies or violets.

Serving Style:

• Cake Stand Centerpiece: Present the Wine Lover’s Dream Cake as a centerpiece on a beautiful cake stand for a visually stunning display.
• Individual Plates: Slice the cake and serve on individual dessert plates, garnished attractively.
• Buffet Style: For larger gatherings, include the cake as part of a dessert buffet, allowing guests to serve themselves.

By considering these serving suggestions and wine pairings, you can transform your Wine Lover’s Dream Cake from a simple dessert into a sophisticated and unforgettable culinary experience, perfect for impressing guests or indulging in a special treat.

Additional Tips for Baking Perfection

While the recipe for Wine Lover’s Dream Cake is designed to be straightforward and reliable, these additional tips can help you achieve baking perfection every time, ensuring your cake is moist, flavorful, and visually stunning:

1. Measure Ingredients Accurately: Baking is a science, and precise measurements are crucial for consistent results. Use measuring cups and spoons for dry and liquid ingredients, and level them off accurately. For flour, spoon it into the measuring cup and level it off, rather than scooping directly from the bag. Using a kitchen scale for weighing ingredients is even more accurate, especially for flour and sugar.
2. Don’t Overmix the Batter: Overmixing cake batter develops the gluten in the flour, leading to a tougher, denser cake. Mix the wet and dry ingredients until just combined, and stop mixing as soon as the flour streaks disappear. A few lumps in the batter are perfectly acceptable and will disappear during baking. Gentle mixing ensures a tender and light cake crumb.
3. Ensure Oven Temperature Accuracy: Oven temperatures can vary, and an inaccurate oven temperature can affect baking results. Use an oven thermometer to check the actual temperature inside your oven and ensure it matches the set temperature. Adjust baking time accordingly if your oven runs hot or cold. Consistent oven temperature is key for even baking.
4. Use Cake Strips for Even Baking: To prevent cake layers from doming in the center and to promote even baking, use cake strips wrapped around the cake pans. Cake strips are fabric bands that are soaked in water and then wrapped around the cake pans. They insulate the sides of the pans, allowing the edges to bake more slowly and the center to catch up, resulting in flat, even cake layers that are ideal for stacking and frosting.
5. Let Cakes Cool Completely Before Frosting (Crucial!): This tip cannot be emphasized enough: ensure the cake layers are completely cool before frosting. Even slightly warm cakes will cause the buttercream frosting to melt and slide off, resulting in a messy and unstable cake. Allow the cakes to cool completely to room temperature, or even chill them briefly in the refrigerator to ensure they are thoroughly cooled before frosting. Patience is key for beautiful frosting results.

By incorporating these additional tips into your baking process, you’ll be well-equipped to consistently create perfect Wine Lover’s Dream Cakes that are not only delicious but also beautifully baked and frosted, making you a star baker in your own kitchen!

Frequently Asked Questions (FAQ) About Wine Lover’s Dream Cake

Have questions about baking this irresistible Wine Lover’s Dream Cake? Here are answers to some frequently asked questions to help you bake with confidence and achieve cake perfection:

Q1: Can I use a different type of red wine?

A: Yes, while Cabernet Sauvignon, Merlot, and Shiraz are recommended for their robust flavor profiles that complement chocolate, you can experiment with other dry red wines. Pinot Noir, with its lighter body and red fruit notes, could also be interesting. Avoid sweet red wines or overly fruity wines, as they may not provide the desired balance with the chocolate. Ultimately, choose a dry red wine that you enjoy drinking, as its flavor will subtly influence the cake.

Q2: Can I make this cake without coffee?

A: While hot coffee is highly recommended for intensifying the chocolate flavor and adding depth, you can make the cake without it if necessary. If omitting coffee, substitute it with an equal amount of hot water. However, be aware that the chocolate flavor might be slightly less pronounced without the coffee. The coffee really enhances the richness of the cocoa.

Q3: Can I make this cake gluten-free?

A: Yes, you can adapt this recipe to be gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that the gluten-free blend is designed for baking and contains xanthan gum or guar gum to provide structure and binding. Gluten-free cakes can sometimes be slightly drier, so you may want to add an extra tablespoon or two of vegetable oil or buttermilk to maintain moistness. Always check the labels of your gluten-free ingredients to ensure they are certified gluten-free if you have strict dietary restrictions.

Q4: Can I make cupcakes instead of a layer cake?

A: Yes, you can easily adapt this recipe to make cupcakes. Simply fill cupcake liners about two-thirds full with batter and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The baking time will be shorter for cupcakes. You will get approximately 24 cupcakes from this recipe. Frost the cooled cupcakes with the chocolate buttercream frosting as desired. Cupcakes are a great option for parties and individual servings.

Q5: How long will this cake stay fresh?

A: Properly stored, the Wine Lover’s Dream Cake will stay fresh and moist for 3-4 days at room temperature or up to a week in the refrigerator. Store the cake in an airtight container to prevent it from drying out. If storing at room temperature, keep it in a cool, dry place away from direct sunlight. Refrigerating the cake will extend its freshness, especially in warmer climates. Allow refrigerated cake to come to near room temperature for about 30 minutes before serving for the best texture and flavor.

By considering these frequently asked questions and their answers, you’ll be well-prepared to tackle any baking variations, troubleshoot potential issues, and create your own magnificent Wine Lover’s Dream Cake with confidence and ease. Enjoy the baking journey and the delectable results!

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