provided by Tamas Estates winery, Kimball Jones, Corporate Chef
7 tablespoons Dutch process cocoa powder
1 cup reduced Zinfandel (reduce 1/2 bottle of Zinfandel to 1 cup. Reduce at a simmer for ap. 1/2 hour )
1/4 pound butter (1 stick)
1 ¼ cups sugar
2 teaspoons vanilla
2 cups + 1 tablespoon cake flour
3/4 teaspoon salt
3/4 teaspoon baking powder
1 1/4 teaspoon baking soda
Line 9 inch cake pans on the bottom with parchment paper. Preheat the oven to 350 degrees Combine the cocoa and reduced Zinfandel and set aside. Cream the sugar and butter together until light and fluffy. Add the eggs and vanilla to the butter mixture. Scrape down the bowl.
With the mixer on low speed alternately add the cocoa mixture and the dry ingredients, a third at a time. Make sure to stop and scrape down the bowl once or twice during this process.
Fill the pans half way up and oven for about 25-30 minutes. You will know the cake is ready when it starts to pull away from the sides of the pan. A toothpick should come out clean when inserted in the middle of the cake.
Cool on a wire rack. Invert the cake onto another rack and then on to a plate. Slice and serve.