Red Wine Chocolate Cake

Name: Red Wine Chocolate Cake
Prep time: 40 min
Cook time: 30 min
Total time: 2 h 10 min
Yield: 1 layer cake (9")
Ingredients: 2 cups granulated sugar; 1 cup light brown sugar, packed; 2 and 3/4 cups all-purpose flour, divided; 1 and 1/2 cups unsweetened cocoa powder, sifted; 3 teaspoons baking soda; 1 and 1/2 teaspoons baking powder; 1 and 1/4 teaspoons salt; 4 large eggs, at room temperature; 1 and 1/2 cups full-fat sour cream; 1/2 cup whole milk; 1 cup of your favorite red wine (I used Pinot Noir, but I also love Cabernet in this recipe); 3/4 cup vegetable oil; 1 Tablespoon vanilla extract; 1/2 cup hot water; 2 and 1/2 sticks (10 ounces) unsalted butter, softened (you want it just a little softer than room temperature, but not melted); 3 and 1/4 cups confectioners’ sugar, sifted; 1/4 teaspoon salt; 8 ounces dark chocolate, melted and cooled for 10 minutes (I suggest using 60% cocoa or above); 4 and 1/2 Tablespoons of your favorite red wine (I used Pinot Noir, but I also love Cabernet in this recipe)

User Reviews

5.0

45 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Additional Time
1 hr
Total Time
2 hrs 10 mins
Servings
1 layer cake (9")
Course
Dessert
Cuisine
International

Red Wine Chocolate Cake

Iris Warren

Report

Supremely moist and flavorful, this Red Wine Chocolate Cake is perfect for special occasions!

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

For the Red Wine Chocolate Cake:

2 cups granulated sugar
1 cup light brown sugar, packed
2 and 3/4 cups all-purpose flour, divided
1 and 1/2 cups unsweetened cocoa powder, sifted
3 teaspoons baking soda
1 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons salt
4 large eggs, at room temperature
1 and 1/2 cups full-fat sour cream
1/2 cup whole milk
1 cup of your favorite red wine (I used Pinot Noir, but I also love Cabernet in this recipe)
3/4 cup vegetable oil
1 Tablespoon vanilla extract
1/2 cup hot water

For the Red Wine Chocolate Frosting:

2 and 1/2 sticks (10 ounces) unsalted butter, softened (you want it just a little softer than room temperature, but not melted)
3 and 1/4 cups confectioners’ sugar, sifted
1/4 teaspoon salt
8 ounces dark chocolate, melted and cooled for 10 minutes (I suggest using 60% cocoa or above)
4 and 1/2 Tablespoons of your favorite red wine (I used Pinot Noir, but I also love Cabernet in this recipe)

Add to Shopping List

Instructions

For the Red Wine Chocolate Cake:

Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps of brown sugar, if needed. Set aside.
In a separate large mixing bowl, combine the eggs, sour cream, milk, wine, oil, and vanilla extract; whisk well until ingredients are thoroughly combined. Pour mixture into the dry ingredients and beat on low speed until just incorporated. Pour in hot water and continue mixing until completely combined; about 1 minute.
Divide the batter evenly among prepared pans. Bake in preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached. Cool cakes in the pans, placed on a cooling rack, for 15 minutes, before removing from pans and transferring to cooling racks to cool completely.

For the Red Wine Chocolate Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt and chocolate and beat smooth. Beat in the wine. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a full minute.

Assembly:

Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface. Transfer 1 layer to a large plate or cake stand. Spread an even layer of frosting on top, then top with another cake layer, and repeat. Top with the final cake layer. Frost the top and sides of the cake. Slice and serve, or keep refrigerated for about a week.