Red Wine Chocolate Cake

Name: Red Wine Chocolate Cake
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 12 serving
Ingredients: ½ cup unsalted butter; 1 ¼ cups all-purpose flour; ⅓ cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon kosher salt; 1 cup granulated sugar; 1 large egg; 1 cup cabernet sauvignon; 1 teaspoon vanilla extract; 3 ounces semisweet chocolate baking bar; 2 tablespoons unsalted butter; 1 tablespoon light corn syrup; ¼ cup confectioners sugar; 2 tablespoons cabernet sauvignon; Flaky sea salt

User Reviews

4.6

78 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
50 mins
Total Time
1 hr 30 mins
Servings
12
Calories
302 kcal
Course
Cake
Cuisine
American

Red Wine Chocolate Cake

Jade Rice

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Rich chocolate cake spiked with Cabernet and topped with a silky ganache that also has Cabernet in it! Divine, amazing, MAKE THIS CAKE!!

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Ingredients

Servings

Cake

½ cup unsalted butter   4 ounces, melted, plus  more for greasing the pan or use floured cooking spray
1 ¼ cups all-purpose flour
⅓ cup unsweetened  cocoa powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup granulated sugar
1 large egg at room temperature
1 cup cabernet sauvignon at room temperature (I used Charles Shaw from Trader Joe's, aka Two Buck Chuck)
1 teaspoon vanilla extract

Ganache

3 ounces semisweet chocolate baking bar finely chopped  (I use Trader Joes 72% Chocolate Pound Plus Bar)
2 tablespoons unsalted butter diced
1 tablespoon light corn syrup
¼ cup confectioners sugar sifted if yours is particularly lumpy
2 tablespoons cabernet sauvignon
Flaky sea salt to taste - I like Maldon(https://amzn.to/2w0jVP) and prefer to go heavier handed, about 1 tablespoon

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Instructions

Make the cake:

Preheat oven to 350F, grease a 9-inch round cake pan with butter or floured cooking spray and line with parchment paper; set aside.
Whisk together flour, cocoa powder, baking soda, and kosher salt in a medium bowl.
Whisk together the granulated sugar, egg, and melted butter in a large bowl until pale.
Whisk in 1 cup Cabernet and the vanilla.
Add flour mixture to the liquid mixture and whisk to combine; don't overmix.
Turn batter out into prepared pan and bake until a toothpick inserted in center comes out clean, about 28 to 30 minutes. (See Note 1 below). Let cake cool completely in pan.

Make the ganache:

Place chopped chocolate, diced butter, and corn syrup in a large microwave-safe bowl and heat on high power in 20-second intervals until melted, stirring in between intervals.
Stir in the confectioners sugar and 2 tablespoons Cabernet. Let stand at room temperature until slightly thickened, about 5 minutes.
Invert cake onto a plate, and invert again onto a platter.
Evenly spread the ganache on top, letting it drip down sides if desired.
Evenly sprinkle with flaky sea salt and let cake stand until ganache sets a bit more, about 20 to 30 minutes before slicing into wedges and serving.

Notes

Bake time: I adapted this recipe from Food & Wine and their recipe says to bake the cake for 45 to 50 minutes but my cake was perfectly baked in 29 minutes. In my oven, it would have been completely burned if I baked it for that long, but as always, bake until the cake is done in your oven.
Adapted from Food & Wine.

Nutrition Information

Show Details

Serving 1slice Calories 302kcal (15%) Carbohydrates 41g (14%) Protein 3.5g (7%) Fat 13g (20%) Saturated Fat 7g (35%) Sodium 211mg (9%) Fiber 2g (8%) Sugar 26g (52%)