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Before you jump to Espresso Chocolate Wine Cake recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.
Ingesting healthy foods can make all the difference in the way you feel. Increasing our intake of well balanced meals while reducing the intake of unhealthy ones plays a part in a more balanced feeling. A salad tends to make us feel a lot better than a piece of pizza (physically in any case). This is often a problem, nevertheless, in terms of eating between meals. Shopping for goodies can be a challenge because you have so many options. Here are a handful of healthy snacks that can be used when you need an instant pick me up.
If you are not allergic to nuts, try eating some almonds! Almonds are sometimes considered a super food because they are packed full of things which help boost our energy while keeping us healthy. These types of nuts contain plenty of vitamins E, B2, and manganese. They do, however, come with tryptophan-the same enzyme that renders you tired after eating turkey. But whenever you eat almonds, you won’t feel like you must sleep a while. Alternatively, these nuts help in lowering stress and provide a calming feeling throughout your body. Sometimes eating almonds can also be a mood increaser!
There are lots of healthy treats you can choose that never involve a lot of preparation or searching. Determining to live a healthy life style can be as simple as you want it to be.
We hope you got benefit from reading it, now let’s go back to espresso chocolate wine cake recipe. You can have espresso chocolate wine cake using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Espresso Chocolate Wine Cake:
- Take all-purpose flour
- Take unsweetened chocolate powder
- Take milk
- You need ChocoVine Espresso Dutch Wine, chilled
- Use cardamom
- Take pumpkin pie spice
- Take vanilla extract
- You need butter, softened
- Use white sugar
- Use baking soda
- Prepare eggs
- Use nutmeg
- You need salt
Steps to make Espresso Chocolate Wine Cake:
- Preheat oven to 375 Fahrenheit.
- Mix all the dry ingredients in a larger bowl minus the pumpkin pie spice and sugar
- Mix the butter, vanilla extract, eggs and sugar until smooth
- Mix in the pumpkin pie spice, milk and Dutch Wine (this is the Wine I used) into the butter mixture
- Mix the wet ingredients into the dry ingredients until there are no more lumps
- Pour mixture into cake pan of choice, I used a cupcake pan but any kind will work
- Place the pan into the oven and bake for 25-30 minutes or until you can pull a tooth pick out clean
- Optional: use marsh mellows as “frosting”
- Optional: make an extra amount to use in a buttercream frosting with the Dutch Wine. Method: simmer Dutch Wine with milk on medium-low heat for 15 minutes. Make basic buttercream frosting, and add in extra cake crumbles. Add the Dutch Wine when done simmering and mix on medium speed.
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