If you love red wine and chocolate, then this dessert is for you. Rich, moist, flavorful, with an incredible smell. There is just enough wine so you can taste it in every bite, with a chocolate red wine glaze to top it off. It’s better than the icing on the cake.
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, softened
- 1 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 cup red wine
- 8 oz. bittersweet chocolate, finely chopped
- 1/4 cup butter, cut into small pieces
- 1/2 cup powdered sugar
- 1//2 cup red wine
Pro tips –
This cake can be made and glazed two days ahead. Keep chilled. Bring to room temperature before serving.
This cake can be paired with a medium to full bodied, dark fruited wine, with a velvety texture. Zinfandel, cabernet sauvignon, pinot noir are all great choices. Don’t choose a wine that is too dry.
- Preheat oven to 350 F.
- Butter and flour a mini loaf pan, 9” cake pan or Bundt pan.
- In a bowl, whisk the flour, cocoa powder, baking soda and salt.
- In stand mixer, or a handheld electric mixer and a large bowl, beat the butter with the sugar at medium-high speed until fluffy for 3-4 minutes.
- Add the eggs, vanilla, and beat until incorporated.
- Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
- Scrape the batter into the prepared pan, and bake for 20-25min (for cake pans and Bundt pans the time will be longer), until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, before turning it out onto a rack. Let cool completely.
- Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water). Let chocolate melt, then stir, until chocolate and butter are melted together.
- Whisk in powdered sugar.
- Meanwhile, bring wine just to a boil in a small saucepan.
- Remove chocolate mixture from heat and whisk in wine. Let cool slightly.
- Set cake on a wire rack placed over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula, or let it drape over the edges.
- Let cake stand at room temperature until glaze is set for 20 minutes and garnish with fresh berries.
Be careful not to over mix your cake, mixing until just combined will give your cake great body and texture, but over mixing can lead to an unpleasant texture.