Indulge in Rich Dark Chocolate Red Wine Cake Recipe
Welcome, foodies, to a heavenly dessert recipe that will indulge your taste buds like never before – the Dark Chocolate Red Wine Cake With Chocolate Cream Filling Recipe. If you love chocolate and wine, this recipe is made for you!
What’s better than a decadent chocolate cake? A rich moist chocolate cake made with red wine! And not just any red wine, but a good quality red wine that adds depth and character to the cake. The addition of red wine may sound odd, but trust me, it intensifies the chocolatey flavor and creates a perfect velvety texture.
Furthermore, this recipe has another surprise waiting for you – a delightful chocolate cream filling in the center that takes this cake to another level of awesomeness. You’ll find lots of variations of chocolate cakes out there, but this one is special in every way.
If you want to impress your guests or have a sweet treat after dinner, this dark chocolate red wine cake should be at the top of your list. No matter how much you eat, you’ll want more. So let’s get started and make this delicious dessert together!
Why You’ll Love This Recipe
If you’re a fan of chocolate and red wine, then this Dark Chocolate Red Wine Cake with Chocolate Cream Filling Recipe is definitely worth trying out. But even if you’re not, you’ll still find this cake recipe irresistible. Here are a few reasons why you’ll love this recipe:
First, the combination of dark chocolate and red wine creates a rich, complex flavor that will tantalize your taste buds. The chocolate cake itself is moist and decadent, but the addition of red wine takes it to the next level. The wine lends a slight fruitiness and depth of flavor that pairs perfectly with the dark cocoa powder.
Second, the chocolate cream filling is velvety smooth and rich in texture. It complements the cake perfectly and adds an extra layer of indulgence to each bite.
Third, this cake recipe is versatile enough for any occasion. You can dress it up for a special event by adding chocolate ganache, or keep it simple for a casual get-together by serving it with whipped cream or fresh berries.
Finally, this recipe is easy to prepare even for those who aren’t experienced bakers. With simple ingredients like all-purpose flour, sugar, eggs, and butter, you can whip up this cake in no time at all. Plus, the substitution options and variations allow you to adapt the recipe to your personal taste preferences.
Overall, this Dark Chocolate Red Wine Cake with Chocolate Cream Filling Recipe is sure to impress any chocolate or dessert lover. The combination of flavors and textures makes it a crowd-pleaser that everyone will enjoy. So go ahead and give it a try – we promise you won’t be disappointed!
Ingredient List
- 2 cups of all-purpose flour
- 3/4 cup of unsweetened cocoa powder
- 2 teaspoons of baking soda
- 1 teaspoon of salt
- 2 cups of granulated sugar
- 1 cup of light brown sugar, packed
- 1 cup (2 sticks) of unsalted butter, at room temperature
- 4 large eggs, at room temperature
- 2 teaspoons of vanilla extract
- 1 1/4 cups of dry red wine
Ingredients for the Red Wine Chocolate Cream Filling Recipe
- 1 cup (2 sticks) of unsalted butter, at room temperature
- 4 cups of confectioners’ sugar
- 1/3 cup of dry red wine
- 1 teaspoon of salt
Ingredients for the Red Wine Glaze Recipe
- 1/2 cup of dry red wine
- 2 tablespoons of granulated sugar
- 2 tablespoons of dark cocoa powder
If dark chocolate and red wine are your favorite indulgences, then you must try this incredible recipe. The ingredients for this decadent cake are rich in both texture and taste, ensuring a delicious dessert experience.
The Recipe How-To
Here’s the recipe for the Dark Chocolate Red Wine Cake With Chocolate Cream Filling that is sure to impress your guests.
Preparation Time
- 15 minutes for dry ingredients
- 15 minutes for wet ingredients
- Total 30 minutes
Ingredients
For the cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs, room temperature
- 1 cup unsalted butter, melted and cooled
- 2 cups dry red wine
For the filling:
- 1/2 cup unsalted butter, at room temperature
- 2 cups confectioners’ sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp red wine
For the glaze:
- 1/4 cup granulated sugar
- 1/4 cup dark cocoa powder
- 2 tbsp unsalted butter, melted and cooled
- 2 tbsp dry red wine
Instructions
Instructions for the Cake
- Preheat oven to 350°F. Lightly grease two 8-inch cake pans. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt together.
- In a large bowl using an electric mixer or stand mixer with paddle attachment, beat together sugar, brown sugar, and eggs until fluffy and pale in color (about 5-7 minutes) on medium speed.
- Add melted butter to mixture and mix well. Slowly add dry ingredients while mixing on low speed until just combined.
- Slowly pour red wine into wet batter while mixing on low speed until completely combined.
- Pour batter equally into the two prepared cake pans. Bake for 25-30 minutes until a toothpick comes out clean.
- Cool cake in pans for 15 minutes. Remove cakes from pans and let them cool on a wire rack.
Instructions for the Filling
- In a large bowl using an electric mixer with paddle attachment or stand mixer, cream butter until light and fluffy.
- Add confectioners’ sugar and mix on low speed until incorporated then turn up the speed to high and beat for at least 3-4 minutes, scraping down the sides of the bowl as needed.
- Add vanilla extract, salt, and red wine to mixture and beat on medium-high speed for 1-2 minutes. Set aside.
Instructions for the Glaze
- In a small saucepan set over medium heat, whisk together granulated sugar, cocoa powder, melted butter and red wine.
- Continue to stir mixture until it becomes smooth and combined (5-8 minutes).
- Once the glaze reaches desired consistency
Substitutions and Variations
Looking to switch things up with this recipe or make some substitutions? No worries, I’ve got you covered. Here are a few modifications you can make to this dark chocolate red wine cake recipe:
– Wine: Feel free to experiment with different types of red wine to find the perfect flavor for you. While I recommend using a dry red wine like Merlot or Pinot Noir, a sweeter wine could also work well.
– Flour: If you prefer a gluten-free option, swap in a gluten-free all-purpose flour for the regular flour in the recipe.
– Chocolate: Love milk chocolate more than dark? You can definitely use milk chocolate in place of the dark chocolate in this recipe.
– Butter: For a dairy-free or vegan-friendly option, substitute the butter with Earth Balance vegan butter or coconut oil.
– Sugar: If you want to cut down on the sugar content, try swapping some of the granulated sugar for natural sweeteners like maple syrup, honey or agave nectar.
– Filling: This cake filling recipe calls for a chocolate cream filling, but feel free to mix it up by using other frostings or fillings, such as mocha frosting or raspberry jam.
These are just some suggestions for variation; don’t be afraid to get creative and test out your own ideas. Happy baking!
Serving and Pairing
The Dark Chocolate Red Wine Cake with Chocolate Cream Filling is certainly a showstopper, and it deserves an equally impressive pairing for a wine enthusiast. This decadent dessert boasts rich and deep flavors of dark chocolate paired with the complexity of red wine – a true indulgence for the palate.
When it comes to serving the Dark Chocolate Red Wine Cake, consider cutting modest portions as it’s a very rich cake. A small slice will already satiate your sweet tooth craving. But for those who can’t resist going all out, the indulgent flavors work well with an after-dinner coffee to calm the sweet and decadent tones down.
As for pairing recommendations, a great option would be a full-bodied red wine such as Cabernet Sauvignon or Merlot. With their cherry, vanilla and various subtle undertones, they match well with chocolate and cleanse the palate between bites. The fullness of these wines would also enhance the richness of this wine cake that works best for dark chocolate connoisseurs.
For those who prefer something lighter on the tongue, one could also consider a fruity red wine like a Pinot Noir or Shiraz that have more acidic notes that cut through sweetness so well without conflicting.
The Dark Chocolate Red Wine Cake with Chocolate Cream Filling is versatile enough that it pairs with several styles of red wines–from semi-sweet red wines to more robust dry reds. Regardless of which pairing option you go with let’s mix things up and give your guests and taste buds something new to enjoy!
Make-Ahead, Storing and Reheating
This Dark Chocolate Red Wine Cake with Chocolate Cream Filling recipe can be made ahead of time and stored properly for later enjoyment. Once baked, the cake can be kept covered at room temperature for up to 3 days, or in the refrigerator for up to a week.
If you want to prepare the cake ahead of time, you can bake it a day or two in advance and then store it in an airtight container at room temperature until ready to serve. You can also freeze the cake for up to 3 months by wrapping it tightly in plastic wrap and placing it in an airtight container.
When reheating the cake, it’s best to do so slowly in order to prevent drying out the rich and moist cake. To reheat slices, heat them individually in a microwave at low power for around 10-15 seconds or until they are just warmed through.
The chocolate cream filling can also be made ahead of time and stored separately in an airtight container in the refrigerator for up to 3 days before using. If you want to soften the filling before using it, simply let it sit at room temperature for a few minutes before spreading it onto the cake.
Overall, this recipe allows flexibility regarding storage options and reheating methods, making it perfect for busy or special occasions when prepping beforehand is required.
Tips for Perfect Results
To get the best possible results for this Dark Chocolate Red Wine Cake with Chocolate Cream Filling recipe, I have a few tips that I would like to share. These tips will ensure that your cake turns out moist, rich and flavorful.
Firstly, it is important to measure your ingredients accurately. While baking, even the slightest changes in quantity can affect the texture and taste of your cake. For precise measurements, use measuring cups and spoons instead of eyeballing it.
Secondly, be sure not to overmix the dry ingredients into the wet ingredients. Over mixing the batter can result in a dense and tough cake. Once you have combined the dry and wet ingredients together, mix only until everything is well combined.
Next, make sure all your ingredients – especially the butter – are at room temperature before you start baking. This will help the ingredients emulsify properly and produce a smooth batter.
To prevent your cake from sticking to the pan, generously butter and flour your cake pan or use parchment paper. Once baked, let it cool for at least 10 minutes before removing it from the pan.
Lastly, while making the wine glaze or chocolate cream filling, make sure to follow the recipe directions carefully and slowly incorporate each ingredient until it reaches the desired consistency.
Following these simple tips will help you avoid common mistakes that can ruin a perfectly good cake. So take your time with each step of this recipe and enjoy the delicious end result!
Bottom Line
If you are a fan of delicious and decadent desserts, then this Dark Chocolate Red Wine Cake with Chocolate Cream Filling recipe is definitely worth trying. As a sommelier, I can attest that the addition of red wine gives this cake an exquisite depth of flavor that will elevate any occasion to the next level.
With a rich moist chocolate cake, creamy chocolate filling, and a mouthwatering red wine glaze, this cake recipe is sure to impress your friends and family. The notes of red wine blend perfectly with the dark chocolate to create a sophisticated and luxurious dessert that will leave your taste buds singing.
Whether for a special occasion or just because, this cake recipe is perfect for any wine lover who wants to indulge their sweet tooth. So grab a wine glass and pair it with a slice of this delectable treat for the ultimate experience in both decadence and wine enjoyment.
In conclusion, if you’re looking for an unforgettable dessert that will leave a lasting impression on your guests, give this Dark Chocolate Red Wine Cake with Chocolate Cream Filling recipe a try. Trust me, you won’t be disappointed!
Dark Chocolate Red Wine Cake With Chocolate Cream Filling Recipe
Ingredients
Cake
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/4 cups sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 2 eggs
- 1 cup red wine (use your favorite red wine)
- 1/3 cup confectioners' sugar
Filling
- 2/3 cup butter, softened
- 4 cups confectioners' sugar
- 1/3 cup cocoa
- 1 teaspoon vanilla
- 4 tablespoons milk
Instructions
- Pre-heat oven to 350°F Grease/spray a Bundt pan.
- In a medium bowl combine the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, beat the butter until fluffy. Add the sugar and continue beating until light and fluffy. Beat in vanilla and eggs until well combined. Add the dry ingredients and the wine, alternating and mixing well after each addition.
- Spread the batter into the Bundt pan. Bake for 30-40 minutes, or until toothpick inserted in the center comes out clean.
- Cool for 15 minutes then remove from pan. Cool completely before adding chocolate cream filling.
- For Filling: In a large bowl, beat the butter until fluffy. Gradually add the sugar, beating well. Add the vanilla and cocoa. Beat in the milk until creamy.
- Using a large serrated bread knife, carefully slice off the top half of the Bundt cake. Set aside the top. Using your fingers, press down on the center of the bottom of the cake to make a small "canal" or "moat" all around the bottom section of the cake.
- Place the filling in a pastry bag. Fill the moat with the chocolate filling. Replace top half of cake. Dust top of cake with powdered sugar.
- Note: I usually scoop out the cake from the bottom half rather then pressing down. Plus then I get to sample the cake!
- Note: If you do not have a pastry bag use a large ziplock bag and after filling it with the chocolate cream cut off the corner and squeeze filling like you would with a pastry bag.