Red Wine Chocolate Cake with Dark Chocolate Glaze

What do you do when you have 12 bottles of opened wine? Besides drinking all of them I mean.

Oh, wait. Are you one of those people who can drink an entire bottle of wine by yourself? Then we should definitely be friends. I'll trade you - wine for food.

One of the perks of my job is the access to free wine. That, along with drinking on the job and the occasional free meal. Once in a while we get a bunch of samples for tasting but we don't usually finish them. They get stuck in the fridge and are eventually forgotten. Googling red wine recipes gave me a few ideas but this stood out the most to me.

Red wine? Check.
Chocolate cake? Check.
More chocolate? Just hand me a slice already!



I demolished 2 slices within 10 minutes, it's really that good.

Red Wine Chocolate Cake with Dark Chocolate Glaze Yields: 1 8-inch cake
INGREDIENTS For the Cake: 85g (6 tbsp) unsalted butter, at room temperature 135g (2/3 cup) dark brown sugar 35g (2 tbsp + 1tsp) white granulated sugar 1 large egg + 1 large egg yolk, at room temperature 177ml (3/4 cup) red wine, any kind you like 1 tsp vanilla extract 133g (1 cup + 1 tbsp) all-purpose flour 41g (1/2 cup) dutch-processed cocoa powder 1/8 tsp baking soda 1/2 tsp baking powder 1/4 tsp table salt 1/4 tsp ground cinnamon For the Dark Chocolate Ganache Glaze: 70g dark chocolate couvertures 70g heavy cream	Print this recipe
METHOD For the Cake: Preheat oven to 160°C. Grease and line the base and sides of a 8-inch round cake pan with parchment or baking paper. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then add the red wine and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula. Spread batter in prepared pan. Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. This cake keeps well at room temperature or in the fridge. For the Dark Chocolate Ganache Glaze: Heat the heavy cream over medium heat just until small bubbles begin to form. Pour the hot cream over the chocolate, let it sit for a few minutes, then whisk gently until fully melted and combined. Let sit at room temperature for a couple of hours until it is of spreadable consistency.
(Bake & Bait // Adapted from Smitten Kitchen)