2ouncescocoa powderI used Hershey's natural unsweetened. Do not use Dutch Processed
16ouncesunsalted butterroom temperature
18ouncesbrown sugar
2ouncesweighed vegetable oil
1teaspoonkosher salt
2 ¼teaspoonbaking soda
3.4teaspoonbaking powder
½teaspoonground cinnmaon
seeds from two vanilla beans or two tablespoons vanilla extract
6large eggsroom temperature
12ouncesweighed red wine (choose something sweet)
1 ½ouncesweighed vanilla extract
For the Buttercream
1cup2 sticks unsalted butter, room temperature
4cupspowdered sugar
2 -4tablespoonsberry syrup
2tablespoonswine syrupoptional
For the Buttercream Flavoring
½cupberries
¼cupsugar
½cupwine
¼cupsugar
For the Heart Lollipops
4ounceschocolate chips
⅛teaspoonpowdered cayenne pepperoptional
Instructions
Preheat the oven 350 degrees F. Grease two round 9 inch or three 8 inch cake pans.
Whisk the flour and cocoa powder together in a bowl and set aside. In another bowl, mix the butter and sugar and beat until it is well combined and creamy. Add in the oil, baking soda, baking powder, cinnamon, and vanilla bean seeds. Mix well until the mixture is a nice smooth consistency. Add the eggs in one at a time, mixing until each is well incorporated.
Slowly add the flour and wine in batches, beginning and ending with the flour. Do not over mix. Lightly fold in the remaining vanilla. Evenly pour the batter into the baking pans. Bake for 30 - 35 minutes (I found the 9 inch cake pans that I used needed about 32 minutes) You can tell if the cake is done by inserting a toothpick in the center of the cake and a few crumbs stick to it.
Beat the butter until smooth, light, and creamy. Slowly add the powdered sugar one cup at a time, beating well until the sugar is fully incorporated before adding more. Add either the 4 tablespoons of berry syrup, or 2 tablespoons each of wine and berry syrup. Alternatively, you may opt for 2 - 4 tablespoons of melted chocolate and cream and replace 3 - 4 tablespoons of powdered sugar with cocoa powder for a quick chocolate buttercream.
In a small saucepan, heat the berries and sugar together on medium-high. Continue to heat until the berry juice starts to come out and boil. Allow it to boil until about a quarter cup of berry juice is left . Strain out the berries. Repeat the same method using the wine and sugar to make the wine syrup.
Melt the chocolate chips in the microwave by heating on 50% power for 30 seconds at a time, stirring between intervals. Mix in the cayenne pepper if using. Quickly put the melted chocolate in a ziplock bag and cut a small hole in the corner. Coat the tips of lollipop sticks with melted chocolate, then lay them down on parchment or wax paper. Draw hearts over the lollipop sticks and allow to dry for about 3 - 4 minutes Slowly remove from the parchment paper
Notes
*Please note: Stella weighs all her ingredients, so everything here, including the liquids are weighed amounts.
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