Red Wine Chocolate Cake with Dark Chocolate Glaze


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!

Red Wine Chocolate Cake

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
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
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)


  1. This cake sounds incredible, and the promise of dark chocolate ganache to top it off basically seals the deal. ;) Do you actually taste the wine in the finished product, or is it more just there to enhance the chocolate flavor? Super curious!

    1. Hi Alexandra, the wine doesn't fully bake out so you will taste it in the cake, though not in a very obvious way. The wine definitely enhances the flavor :-)

  2. This looks amazing! I envy your job :) Can't wait to try this!

  3. ugh your killing me here.. this is amazing! definitely craving a couple of slices now. thanks!