I have been feeling really under the weather this weekend. Blame it on the on and off snow we are still getting or the hot tolerable/cold temps, it’s been stuffy nose, copious amounts of tea, napping central over here. After digging into takeout lasagna from Rose Angelis, a leftover bottle of wine was staring me in the eye. I was feeling so badly that drinking it sounded terrible (tough times, I know) but I could cook with it.

10pm sounds like as good a time as any to bake a chocolate cake, right?

Smitten Kitchen can do no wrong and this red wine chocolate cake is no different. I hate red velvet cake, a ton of food coloring isn’t my jam, but the red wine gave it a red color and flavor that was a perfect balance of bitter (from the wine) and sweet (the chocolate) so it was basically what red velvet cake wants to be when it grows up. And given the late hour in which the cake was baked, the easiness of the recipe was a big plus.

Also a plus? Cake with coffee for breakfast.

>