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A slice of Red Wine Chocolate Cake on a plate with a sliced strawberry and mint sprig.
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Red Wine Chocolate Cake

A recipe for Red Wine Chocolate Cake from the cookbook, Baked and Buzzed! This decadent cake has a red wine chocolate base with a rich red wine ganache topping.
Course Dessert
Cuisine N/A
Keyword cake, chocolate, dessert, ganache, red wine, wine
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time: 1 hour 30 minutes
Total Time 2 hours 45 minutes
Servings 1 8 inch (20 centimeter) cake

Ingredients

For the Red Wine Chocolate Cake:

  • 1 cup (200 grams) granulated sugar
  • 1/3 cup (73 grams) light brown sugar
  • 1/3 cup + 2 tablespoons (35 grams) unsweetened natural cocoa powder
  • 1 1/4 cups (156 grams) all-purpose flour
  • 1 1/4 teaspoons (6 grams) baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/3 cup + 2 tablespoons (110 milliliters) vegetable oil
  • 2 large eggs (100 grams), room temperature
  • 1 1/2 teaspoons (7 milliliters) vanilla extract
  • 3/4 cup + 2 tablespoons (210 milliliters) red wine

For the Red Wine Chocolate Ganache:

  • 1/3 cup (80 milliliters) red wine
  • 1/3 cup (80 milliliters) heavy cream
  • 1 tablespoon (5 grams) unsweetened natural or Dutch-process cocoa powder
  • 1/4 cup (50 grams) granulated sugar
  • 3 1/2 ounces (99 grams) semisweet chocolate finely chopped
  • 2 tablespoons (28 grams) unsalted butter, softened
  • 1/8 teaspoon fine sea salt

Instructions

To Make the Red Wine Chocolate Cake:

  • Preheat the oven to 350˚F (180˚C).
  • Grease an 8-inch (20-centimeter) cake pan, line it with parchment paper, and then grease the parchment paper. The parchment paper helps the cake release seamlessly from the pan.
  • In a large bowl, whisk together the sugars, cocoa powder, flour, baking powder, baking soda, and salt, then set aside the bowl.
  • In a separate large bowl, whisk together the oil, eggs, vanilla, and red wine until well combined.
  • Pour the wet ingredients into the dry ingredients, and whisk until the ingredients are just combined.
  • Pour the batter into the prepared pan. Bake the cake for 35 to 37 minutes, or until a toothpick inserted into the center comes out with only a few crumbs attached.
  • Cool the cake for 15 minutes in the pan, then transfer to a wire rack to cool completely. The cake must be completely cool before it is frosted.

To Make the Red Wine Chocolate Ganache:

  • In a small saucepan over medium heat, whisk the wine, heavy cream, cocoa powder, and sugar until they come to a simmer. Allow the mixture to simmer for 5 to 6 minutes, stirring occasionally.
  • Remove the pan from the heat, and stir in the chocolate, butter, and salt until they are combined.
  • The ganache will thicken as it cools; stick it in the fridge for an hour or 2, until it's thick enough to frost the cake.