Single-Layer Red Wine Chocolate Cake
Made in a simple 8-inch pan with ridiculously easy mixing, this single-layer red wine chocolate cake has an amazing, rich texture with these subtle fruity notes that make it taste way more sophisticated than it actually is to make. It comes from my cookbook, Baked & Buzzed: 50 Spirit-Infused Recipes for Better Flavors, Better Textures, and Happier Hours.
Servings: 8 slices
Calories: 402kcal
Ingredients
For the Red Wine Chocolate Cake:
- 200 g granulated sugar
- 73 g light brown sugar
- 35 g unsweetened natural cocoa powder
- 156 g all-purpose flour
- 1¼ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 103 g vegetable oil
- 2 large eggs (~100 g), room temperature
- 1½ teaspoon vanilla extract
- 210 g red wine see Ingredient Tip
For the Red Wine Chocolate Ganache:
- 80 g red wine
- 80 g heavy cream
- 5 g unsweetened natural or Dutch process cocoa powder
- 50 g granulated sugar
- 99 g 56% cacao semisweet chocolate finely chopped
- 28 g unsalted butter softened
- ⅛ teaspoon fine sea salt
Instructions
To Make the Red Wine Chocolate Cake:
- Preheat the oven to 350°F (180°C). Grease an 8–inch (20–cm) cake pan, line it with parchment paper, and then grease the parchment paper. The parchment paper helps the cake release seamlessly from the pan.
- In a large bowl, whisk together the sugars, cocoa powder, flour, baking powder, baking soda, and salt, then set aside the bowl. In a separate large bowl, whisk together the oil, eggs, vanilla, and red wine until well combined. Pour the wet ingredients into the dry ingredients, and whisk until the ingredients are just combined.
- Pour the batter into the prepared pan. Bake the cake for 35-37 minutes, or until a toothpick inserted into the center of the cake comes out with only a few crumbs attached, see Notes. Cool the cake for 15 minutes in the pan, then transfer to a wire rack to cool completely. The cake must be completely cool before frosting.
To Make the Red Wine Chocolate Ganache:
- In a small saucepan over medium heat, whisk the wine, heavy cream, cocoa powder, and sugar until they come to a simmer. Allow it to simmer for 5-6 minutes, stirring occasionally.
- Remove the pan from the heat, and stir in the chocolate, butter, and salt until combined. The ganache will thicken as it cools; stick it in the fridge for an hour or two until thick enough to frost the cake. Store leftovers in an airtight container in the fridge for 4-5 days.
Notes
Even if it’s completely done, the cooled cake may slightly sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist chocolate cake. It’s normal!
Ingredient Tip: Use your favorite red wine here! I've used merlot, pinot noir, and cabernet, and they all worked great.
Make-Ahead Instructions: The cake can be prepared ahead of time. Wrap the baked and cooled cake layer tightly and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature, then continue with making the red wine chocolate ganache.
Storage: Cover leftover cake tightly and store in the refrigerator for up to 5 days. Cake can be served at room temperature or chilled.
Mocktail Version: To make an alcohol-free version, replace the red wine in the cake and chocolate ganache with red grape or pomegranate juice.
Nutrition
Serving: 1 slice | Calories: 402kcal | Carbohydrates: 65g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 64mg | Potassium: 291mg | Fiber: 3g | Sugar: 45g | Vitamin A: 308IU | Vitamin C: 0.1mg | Calcium: 68mg | Iron: 3mg
