Rich chocolate cake spiked with Cabernet and topped with a silky ganache that also has Cabernet in it! Divine, amazing, MAKE THIS CAKE!!
Prep Time10 minutesmins
Cook Time30 minutesmins
Additional Time50 minutesmins
Total Time1 hourhr30 minutesmins
Course: Cakes & Cupcakes
Cuisine: American
Keyword: chocolate cake ideas, chocolate cake recipe from scratch, chocolate wine cake, red wine cake, red wine chocolate cake
Servings: 12
Calories: 302kcal
Author: Averie Sunshine
Ingredients
Cake
½cupunsalted butter 4 ounces, melted, plus more for greasing the pan or use floured cooking spray
1 ¼cupsall-purpose flour
⅓cupunsweetened cocoa powder
1teaspoonbaking soda
½teaspoonkosher salt
1cupgranulated sugar
1large eggat room temperature
1cupCabernet Sauvignonat room temperature (I used Charles Shaw from Trader Joe's, aka Two Buck Chuck)
1teaspoonvanilla extract
Ganache
3ouncessemisweet chocolate baking barfinely chopped (I use Trader Joes 72% Chocolate Pound Plus Bar)
2tablespoonsunsalted butterdiced
1tablespoonlight corn syrup
¼cupconfectioners sugarsifted if yours is particularly lumpy
2tablespoonsCabernet Sauvignon
flaky sea saltto taste - I like Maldon(https://amzn.to/2w0jVP) and prefer to go heavier handed, about 1 tablespoon
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.