Chocolate Red Wine Cake

Name: Chocolate Red Wine Cake
Prep time: 1 h
Total time: 1 h 30 min
Yield: 10 - 12 serving(s)
Ingredients: Unsalted butter, for cake pans; 1 3/4 c. all-purpose flour, spooned and leveled, plus more for cake pans; 1 3/4 c. granulated sugar; 3/4 c. unsweetened cocoa powder; 1 tbsp. baking powder; 1 tsp. kosher salt; 2 large eggs; 1 c. whole milk; 1/2 c. canola oil; 1 tsp. pure vanilla extract; 3/4 c. red wine, divided (such as Cabernet Sauvignon); 1/3 c. semi-sweet chocolate chips; 3 tbsp. heavy cream; 1 1/2 c. (3 sticks) unsalted butter, at room temperature; 1/2 c. unsweetened cocoa powder; 1/2 c. semi-sweet chocolate chips, melted and cooled; 1/4 c. heavy cream; 4 c. confectioners’ sugar

This adult-version chocolate cake is a seriously delicious date-night treat!

By Beth BranchPublished: Feb 8, 2024

2 Ratings

Jump to recipe

Becky Luigart-Stayner

Yields:

10 - 12 serving(s)

Prep Time:

1 hr

Total Time:

1 hr 30 mins

If you've never had a glass of red with with chocolate cake before, you're missing out. It's a rich pairing, and one where they somehow taste even better together than they do alone. (Which is saying something!)

Why not take it a step further, and make this red-wine infused cake? It's an adult treat that we love to break out on special occasions—Valentine's Day, a birthday, or perhaps an anniversary. Give it a try, and you'll see what we mean.

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Ingredients

For the Cakes:

Unsalted butter, for cake pans
1 3/4 cups all-purpose flour, spooned and leveled, plus more for cake pans
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 Tbsp. baking powder
1 tsp. kosher salt
2 large eggs
1 cup whole milk
1/2 cup canola oil
1 tsp. pure vanilla extract
3/4 cup red wine, divided (such as Cabernet Sauvignon)

For the Chocolate Ganache:

1/3 cup semi-sweet chocolate chips
3 Tbsp. heavy cream

For the buttercream frosting:

1 1/2 cups (3 sticks) unsalted butter, at room temperature
1/2 cup unsweetened cocoa powder
1/2 cup semi-sweet chocolate chips, melted and cooled
1 tsp. pure vanilla extract
1/4 cup heavy cream
4 cups confectioners’ sugar

Directions

1. Step 1Make the cakes: Preheat oven to 350°F. Butter and flour two 8-inch round cake pans. Whisk together sugar, flour, cocoa powder, baking powder, and salt in a bowl. In a separate bowl, whisk together eggs, milk, oil, vanilla, and 1/2 cup wine. Add wet ingredients to dry ingredients. Beat with an electric mixer on medium speed until combined, 1 to 2 minutes. Transfer batter to prepared pans, dividing evenly.
2. Step 2Bake until a wooden pick inserted in the center comes out clean, 28 to 30 minutes. Cool in in pans 10 minutes, then invert onto wire racks to cool completely. Once cool, remove domed cake tops with a serrated knife, if desired. Brush tops of cakes with remaining 1/4 cup wine.
3. Step 3Make the ganache: Combine chocolate chips and cream in a small saucepan over medium-low heat. Gently stir until chocolate is melted and smooth. Cool completely.
4. Step 4Make the buttercream frosting: Beat butter with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Beat in cocoa powder, chocolate chips, vanilla, and cream, scraping down sides as necessary, until combined. Add half of the confectioners’ sugar and mix until combined. Add remaining confectioners’ sugar; beat for 1 minute.
5. Step 5Place one cake layer on a cake stand or plate and top with 1 cup frosting, spreading it to the edge. Repeat two more times. Frost sides of cake. Drizzle ganache over the cake.