Herr Hofmann’s Cake
📜 Collection: Unknown Eighteen | ✍️ Attribution: Herr Hofmann | 📂 Category: Desserts A classic German-style red wine cake dating back to 1977, featuring a rich blend of chocolate, cinnamon, and red wine. This moist and aromatic cake is perfect for afternoon tea or holiday gatherings.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 55 mins | 15 mins | 12 servings |
🔪 Key Equipment
- Bundt pan
- Hand mixer
- Mixing bowl
- Spatula
- Chef’s knife
Ingredients
Cake Batter
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 200 g | Butter | softened |
| 200 g | Sugar | None |
| 375 g | Flour | all-purpose |
| 4 | Eggs | room temperature |
| 1/8 L | Red Wine | dry or semi-dry, approx. 125 ml |
| 1 tbsp | Cinnamon | ground |
| 1 tbsp | Cocoa powder | unsweetened |
| 100 g | Chocolate | very finely chopped |
| 1 packet | Baking powder | approx. 15g |
Instructions
Step 1: Prep and Creaming
- Preheat your oven to 175°C (350°F) and generously grease a Bundt pan, dusting it lightly with flour to prevent sticking.
- In a large mixing bowl, beat the 200 g butter and 200 g sugar together using a hand mixer until the mixture is light, fluffy, and pale in color.
- Add the 4 eggs one at a time, beating thoroughly after each addition to achieve a smooth, emulsified batter.
Step 2: Mixing the Batter
- In a separate bowl, whisk together the 375 g flour, 1 packet baking powder, 1 tbsp cinnamon, and 1 tbsp cocoa powder.
- Alternately fold the dry flour mixture and the 1/8 L red wine into the creamed butter mixture, starting and ending with the dry ingredients, mixing until just combined to keep the cake tender.
- Gently fold in the 100 g chocolate (very finely chopped) with a spatula until evenly distributed throughout the batter.
Step 3: Baking
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean with no wet batter clinging to it.
- Let the cake cool in the pan for 10 to 15 minutes before carefully turning it out onto a wire rack to cool completely.
💡 Make-Ahead & Storage: This cake tastes even better the next day as the red wine and spice flavors deepen. Store wrapped tightly in foil at room temperature for up to 4 days.
Original Recipe Scan
