Red Wine Chocolate Cake 2 cups flour 2 cups sugar 3/4 cup Hershey’s Special Dark Cocoa powder 2 tsp baking soda 1 tsp salt 2 large eggs 1 cup buttermilk 1 cup vegetable oil 1 tsp vanilla 1 cup sweet red wine Raspberry Buttercream 1/2 cup salted butter 1/2 cup shortening* 2 1/2 cups powdered sugar 1/4 cup raspberry puree (from about 1/2 cup of raspberries pureed in a food processor) Chocolate Buttercream 1 cup butter 1 cup shortening 3/4 cup dark cocoa powder 6 cups powdered sugar 1 tsp vanilla extract 4-5 tbsp milk or water Chocolate Ganache 6 oz (about 1 cup) semi-sweet chocolate chips 1/4 cup heavy whipping cream 1/4 cup sweet red wine Additional ingredients and tools Raspberries for top of cake** Chocolate Wilton Candy Melts or something similar, like Chocolate Almond Bark Piping bags Wilton tips 3 and 10 Large round piping tip "Hello" pdf Parchment paper Toothpicks 9 inch offset spatula

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300 degrees. 2. Add all dry ingredients to a large bowl and combine. 3. Add eggs, buttermilk, vegetable oil and vanilla to the dry ingredients and mix well. 4. Slowly add wine. Mix well. 5. Divide batter evenly between cakes pans and bake for about 30-33 minutes, or until a toothpick comes out with a few crumbs. 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely. 7. While cakes cool, make icings. To make the raspberry buttercream, beat the butter and shortening together until smooth. 8. Add 2 cups of powdered sugar and beat until smooth. 9. Add raspberry puree and beat until smooth. 10. Add remaining powdered sugar and beat until smooth. Set buttercream aside while you make the chocolate buttercream. 11. To make the chocolate buttercream, beat the butter and shortening together until smooth. 12. Add the cocoa and 2 cups of powdered sugar and beat until smooth. 13. Add vanilla extract and 3-4 tbsp of water or milk and beat until smooth. 14. Add remaining powdered sugar and beat until smooth, adding remaining water or milk as needed to thin out the icing. 15. When the cakes are cool, put the cake together. Remove the tops of the cakes with a large serrated knife so they are flat. 16. Place the first layer of cake on cake stand. Top with half of the raspberry buttercream and spread into an even layer. 17. Add second layer of cake and remaining raspberry buttercream and smooth into a smooth layer. 18. Top cake with remaining cake layer. 19. Ice the outside of the cake with the chocolate buttercream. Here's a tutorial for getting a smooth finish. 20. To make the chocolate ganache, place chocolate chips in a medium sized bowl. 21. Combine heavy cream and wine and microwave just until it begins to boil. 22. Pour heated cream/wine over the chocolate chips and cover the bowl with clear wrap. Allow to site for 5-7 minutes, then whisk until smooth. Allow ganache to sit for 10-20 minutes to thicken. You could also set in the fridge to cool more quickly. You want the ganache to be pourable and spreadable, but not too thin. 23. Pipe ganache around the top outside of the cake, then use an offset spatula to spread it out and over the edges of cake. 24. Place raspberries around the back of the back, near the edge of the ganache. 25. Place "hello" chocolate wording onto cake. For instructions, please refer to blog post above. You'll use the chocolate Wilton candy melts for this. For detailed instructions on decorating the cake with ganache and lettering, please refer to the post above. *the shortening can be replaced with butter, if preferred. **I used a full pint of raspberries for topping the cake.