The egg whites make this cake airy, while the sour cream keep this cake moist. The butter just makes it fattening and delicious.
Chocolate Malbec Cake
yields 2 8-inch cake rounds
2 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter
1 1/2 cups sugar
3 egg whites
1/4 cup sour cream
1 teaspoon vanilla
1 1/4 cups red wine (I used a Malbec, if you couldn’t tell…)
Heat the oven to 350°F. Butter the cake pans, line each pan with a round of parchment paper, and brush again with butter.
Sift flour with the cocoa, baking soda, and salt into a bowl.
Cream the butter in an electric mixer, beat in the sugar, and continue beating until the mixture is light and fluffy, 3 to 5 minutes. Add the egg whites, one by one, and then the sour cream and vanilla, and continue beating 1 to 2 minutes. Sift a third of the flour over the butter mixture and fold them together, using a spoon. Fold in a third of the wine. Add the remaining flour and wine alternately in two batches.
Spread batter in the prepared pans. Bake in the oven for 35 minutes or until a metal skewer inserted in the center should come out clean. Let the cakes cool 10 minutes in the pans, then turn them out on a rack to cool completely.
Cinnamon Cream Cheese Frosting
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups confectioners’ sugar
1 teaspoon cinnamon
3 tablespoons milk
Beat butter and cream cheese. Add sugar, cinnamon and milk and beat for 2 minutes. Spread on anything.