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I first published this recipe for Gilt Taste, but as Lexingtonians know, I developed it at Table 310.I ran it on my dessert menu for weeks on end, tinkering until I got it just right.
The batter turns out just like a normal cake batter would, no graininess, etc.Turn the mixer to medium low and add the eggs, one at a time.Continue mixing after each addition until the egg has fully incorporated before adding the next. Add the flour/cocoa mixture alternately with the red wine in about three additions. Shut off the mixer and give the batter a few turns with a rubber spatula to ensure a homogenous mix.If you have found this step difficult in the past, refrigerate the cakes for 30 minutes beforehand, making them easier to handle and cut.Assemble the cake on a platter or cake stand, topping each layer with a generous amount of buttercream.
It’s easiest to use a folded piece of parchment paper as a “scoop” to distribute the white chocolate as the warmth of your hands will melt the chocolate.