Indulge in Decadence: Chocolate Wine Cake Recipe
Hello, wine and dessert lovers! Are you ready to indulge in a rich and decadent cake that combines the best of both worlds? Today, I’m excited to share with you Martha Stewart’s Chocolate Wine Cake Recipe – a luscious dessert that combines the flavors of red wine and chocolate into one impressively moist and tender cake.
As a sommelier and a dessert enthusiast, I can attest that this recipe is unlike any other cake you’ve tasted before. It’s incredibly rich, deeply satisfying, and has the perfect level of sweetness. Every bite is like a beautifully crafted symphony in your mouth – rich chocolate meets creamy peanut butter with just enough red wine infusion to add depth of flavor.
Not only is this cake recipe rich in taste, but also packed with sophisticated ingredients such as pure vanilla extract, unsalted butter, bittersweet chocolate, all-purpose flour, baking soda, baking powder, and sugar-free black cherry gelatin. But don’t worry if you don’t have all of them on hand – I’ll share handy substitutions that would work too!
Whether you are an experienced baker or just starting out, Martha Stewart’s Chocolate Wine Cake Recipe is an excellent choice to add to your recipe book. It’s perfect for a special occasion or whenever you fancy treating yourself or loved ones to something indulgent. So grab your apron, pour yourself a glass of red wine (might I suggest marsala or mulled wine?), and let’s get started on creating chocolate cake perfection according to Martha Stewart.
Why You’ll Love This Recipe
Are you a chocolate lover looking to take your dessert game to the next level? Look no further than the Martha Stewart Chocolate Wine Cake. This recipe is a game-changer, combining two delicious flavors – chocolate and red wine – into one rich, decadent cake.
What makes this cake truly special is the use of red wine in the batter. The wine not only adds a unique depth of flavor, but also helps to keep the cake moist and tender. And don’t worry – you won’t taste the alcohol, just the rich fruity notes of the wine.
Another reason to love this cake is its versatility. It can be dressed up for an elegant dinner party or enjoyed as a comforting indulgence on a cozy night in. Plus, it’s easy to make and yields impressive results that will have everyone asking for the recipe.
Whether you’re a seasoned baker or a beginner in the kitchen, you’ll appreciate how simple and foolproof this recipe is. With just a few basic ingredients like unsalted butter, sugar, cocoa powder, flour, and eggs, you can whip up a show-stopping dessert that will leave your guests in awe.
So if you’re looking for a recipe that’s sure to impress, look no further than Martha Stewart’s Chocolate Wine Cake. Trust me – once you take a bite of this rich chocolate creation with hints of red wine, you’ll be hooked for life!
Ingredient List
Here are the key ingredients to make this decadent and rich chocolate wine cake recipe by Martha Stewart:
Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 package sugar-free black cherry gelatin (3 oz)
Wet Ingredients:
- 1 cup unsalted butter, at room temperature
- 1 and 3/4 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1 and 1/2 cups red wine
Chocolate:
- 8 ounces bittersweet chocolate, melted and cooled
For dusting:
- Confectioners’ sugar
The combination of these ingredients will give the cake the optimal taste and texture development. Notice how you start with a base of dry ingredients that balance each other out: flour, cocoa powder, black cherry gelatin, baking powder, and baking soda. Next, you’ll integrate this base with wet ingredients consisting of unsalted butter at room temperature, granulated sugar, eggs also at room temperature, pure vanilla extract, red wine to give the cake richness and flavor. Finally, to give this dessert its signature character, it is infused with melted bittersweet chocolate.
The Recipe How-To
Mixing the Dry Ingredients
Begin by preheating your oven to 350°F (180°C). In a bowl, sift together two cups of all-purpose flour, two cups of granulated sugar, ¾ cup unsweetened cocoa powder (use the best quality you can find), one teaspoon baking powder, one teaspoon baking soda and a pinch of salt. Mix these dry ingredients thoroughly so that they are evenly distributed before you start adding the wet ingredients.
Mixing the Wet Ingredients
In another mixing bowl, whisk three eggs until they froth before adding eight tablespoons of unsalted butter (softened), 1 cup of red wine (one quarter of this will be used for brushing over the cake later), and one tablespoon pure vanilla extract.
Make Chocolate Red Wine Sauce
In a small saucepan, bring 2 cups red wine to a simmer over low heat. Add one package sugar-free black cherry gelatin and a pinch of salt. Stir everything over low heat until the gelatin has been fully integrated then remove it from the heat.
Combine the Mixture
Slowly add this mixture to the dry ingredients battier until it’s all combined. Don’t worry if there are some lumps because this is perfectly normal when dealing with any cake batter, mix until just combined. Pour batter into your prepared *Nordic Ware Fleur de Lis Bundt Pan* and smooth carefully The pan delivers a clean release every time for perfect crusts on every cake ideal for handling delicate Bundts like this rich chocolate beauty. Place in preheated oven and bake for about 45 to 55 minutes or until cake tester comes out clean from center of cake.
Glaze with Chocolate Wine and let cool before cutting
Remove the cake from the oven and let it cool for about 15 minutes before inverting it onto a wire rack to cool completely. Brush one-quarter cup of red wine on the top and sides of the cake with a pastry brush to help seal in moisture to this rich chocolate wine cake perfection. Drizzled with a *salted caramel sauce* or a *chocolate ganache*, or served simply dusted with powdered sugar, this stunning dessert will become the centerpiece of any table or dinner party.
Substitutions and Variations
If you’re looking to customize the Martha Stewart Chocolate Wine Cake recipe, there are many ways to tweak its ingredients and improve its flavor.
One of the easiest substitutions is for the red wine used in this recipe. You can choose any type of wine that you prefer, but it’s best not to use a very expensive bottle as most of the flavors will be cooked off. Marsala wine would be a great alternative as it’ll complement the chocolate flavor without overpowering it.
If you want to steer clear of alcohol in your recipe, simply substitute the red wine with an equal amount of grape or cranberry juice. This swap will take away some of the depth in flavor but will still produce a delicious cake without alcohol.
While this recipe is gluten-based, vegans can make their own variation by using vegan butter and flaxseed meal in place of eggs. Be sure to look for dairy-free chocolate chips if you’re making this recipe completely vegan.
You can add peanuts, almonds or any nuts into the cake batter if you’d like to add some crunch into your texture. Additionally, you could also substitute the white sugar with brown sugar, which would result in a caramelly taste that complements the chocolate very well.
For those who enjoy spice and heat, try adding chili powder or cayenne pepper in little doses. Add them carefully as they have strong flavors and can quickly overpower everything else in the dish.
Remember that a substitution that might work for one person may not work for another due to individual preferences, so don’t be scared to experiment!
Serving and Pairing
This chocolate wine cake packs a flavorful punch, and when it comes to serving and pairing it, there are plenty of delicious options. One classic way to enjoy this cake is by sprinkling some confectioners’ sugar on top and serving it with a glass of red wine. The sweetness of the cake and the complexity of the red wine create a delectable balance that’s perfect for a sophisticated dessert.
Another great option would be to serve it with an espresso or dark roast coffee. The bitterness from the coffee accentuates the flavors of the chocolate while keeping your taste buds engaged with each bite.
For a more indulgent experience, you can top your slice of cake with whipped cream or vanilla ice cream. The coolness of the topping provides a nice contrast to the warm and fragrant aroma that arises from this rich and tender chocolate bundt cake.
If you want to take things up a notch, try pairing this cake with marsala wine or mulled wine. Both pairings complement its rich texture and decadent flavor profile, creating an unforgettable blend of tastes in your mouth.
One thing to keep in mind is that this dessert is already sweet on its own, so stick to sweet classic pairings like the ones mentioned above. And if you’re feeling adventurous, try pairing it with A Confederacy Of Dunces’ New Orleans bourbon or salted caramel cake. Trust me; it’s sure to be an adventure for your taste buds!
Overall, this dessert is incredibly versatile when it comes to serving and pairing. With so many ways to enjoy it––whether alone or in good company––it’s easy to understand why Martha Stewart’s Chocolate Wine Cake Recipe is considered one of the best cakes perfection 100 recipes cookbook has ever published!
Make-Ahead, Storing and Reheating
Although this chocolate wine cake recipe can be enjoyed fresh out of the oven, it’s also a great option for make-ahead desserts or for storing leftovers.
To store, allow the cake to cool completely, then wrap tightly in plastic wrap or aluminum foil and store in the refrigerator for up to three days. The cool temperature will help the flavors meld together even more, resulting in a rich and decadent dessert!
If you’re short on time but still want to impress your guests with a homemade dessert, you can also prepare this cake ahead of time and freeze it. To freeze, let the cake cool completely and then wrap tightly in plastic wrap, followed by aluminum foil. The cake can be kept frozen for up to three months.
When you’re ready to serve, simply remove from the freezer and thaw overnight in the refrigerator. Before serving, bring the cake to room temperature and dust with confectioners’ sugar for added sweetness.
Reheating is easy too! You can choose to reheat individual slices in the microwave for 10-15 seconds on high power, or for a more decadent treat, reheat the entire cake in a preheated 350-degree oven for 10-15 minutes. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
With these tips for make-ahead preparation, storing and reheating, you can enjoy this chocolate wine cake any time – day or night!
Tips for Perfect Results
If you’re looking for a cake that’s both delicious and sophisticated, then this Martha Stewart Chocolate Wine Cake recipe is one to bookmark. This rich, tender chocolate cake meets creamy peanut butter for a flavor combination that will leave your mouth watering. But to achieve perfection, there are a few tips and tricks to keep in mind.
Firstly, make sure that your ingredients are at room temperature before you start baking. This will allow everything to blend together smoothly, resulting in a more even and pleasant texture. The unsalted butter should be soft enough that you can easily press it with a finger.
Secondly, don’t overmix the batter when combining the wet and dry ingredients. Overmixing often leads to tough cakes with a chewy texture. Instead, whisk them together only until everything is just combined.
Thirdly, don’t forget to properly grease your bundt pan before pouring in the batter. This step will ensure that the cake comes out in one perfect piece and prevents it from sticking.
Fourthly, ensure that your oven is preheated at 350°F (175°C) because heating time matters in baking- the right temperature ensures even baking.
Finally, once you’ve baked the chocolate wine cake, let it cool completely in the bundt pan for about 15 minutes before turning it onto a wire rack. This resting period allows the cake to settle and form into its proper shape.
Follow these tips, and you’ll achieve cake perfection with this wonderful Martha Stewart Chocolate Wine Cake recipe.
FAQ
Now, let’s address some common questions and concerns that you may have about Martha Stewart’s Chocolate Wine Cake Recipe.
What is Martha Stewart’s favorite cake?
One of the most popular dessert recipes is a no-bake cheesecake that has a delightful combination of graham cracker crust and a filling made from a mixture of sugar, cream cheese, sweetened condensed milk, lemon juice, and vanilla extract.
How to make Ina Garten’s favorite chocolate cake?
To make a delicious chocolate cake, you will need to gather some common baking ingredients. These include all-purpose flour, sugar, freshly brewed hot coffee, shaken buttermilk, cocoa powder, vegetable oil, extra-large eggs at room temperature, and baking soda. Be sure to have some extra flour on hand for coating the cake pans.
What is a wine cake New Orleans?
Looking for a delightful sweet treat that pairs perfectly with your book club discussion? Try out the classic New Orleans-inspired rum-soaked mini cakes topped with whipped cream and a cherry. This recipe, taken from a popular cookbook, suggests using 1½ cups of dark rum for that distinct and delicious flavor. However, other options like port, sherry, marsala, or even wine can also give the cakes a unique twist.
Bottom Line
In conclusion, Martha Stewart’s Chocolate Wine Cake Recipe is a must-try for any dessert enthusiast. This cake recipe is rich, moist, and has an intense chocolate flavor that is perfectly complemented by the addition of red wine.
With the right pairing of food and wine, this cake can be elevated to a whole new level. I suggest serving it with a glass of rich, full-bodied red wine to bring out the flavors of the cocoa powder and bittersweet chocolate in the cake. The cake also pairs well with marsala wine or mulled wine.
Additionally, this versatile recipe can be easily customized by adding toppings such as salted caramel or even making it into a layered birthday cake. With its buttery texture and flawless decoration, it’s sure to become a showstopper centerpiece at any gathering.
Whether you are baking for friends and family or looking for impressive desserts for dinner parties, this Chocolate Wine Cake Recipe from Martha Stewart is perfect for any occasion. So next time you’re in the mood for something rich, chocolatey, and indulgent, give this recipe a try and experience the perfection of 100 recipes brought to you by none other than Martha Stewart!
Martha Stewart’s Chocolate Wine Cake Recipe
Ingredients
for the cake
- nonstick vegetable oil cooking spray
- 4 ounces bittersweet chocolate
- 1 cup red wine, such as cabernet sauvignon
- 1/3 cup whole milk
- 1 3/4 cups granulated sugar
- 2/3 cup unsalted butter, at room temperature
- 3 large eggs, slightly beaten
- 2 1/4 cups all-purpose flour
- 1 (1/3 ounce) box sugar-free black cherry gelatin
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
for the wine glaze
- 2 tablespoons unsalted butter, at room temperature
- 1/2 cup red wine, such as cabernet sauvignon
- 1 cup confectioners' sugar, plus more for serving
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare the cake:
- Preheat the oven to 350 degrees. Spray a 10-cup Fleur De Lis Bundt Pan with nonstick cooking spray; set aside.
- Melt chocolate in a small bowl placed over a small saucepan of simmering water. Let cool 5 minutes. In a small bowl, combine wine and milk; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar on medium speed until light and fluffy. Add eggs; beat for 2 minutes. Add the cooled chocolate mixture and beat until incorporated, scraping down the sides of the bowl as necessary.
- In a large bowl, whisk flour, gelatin, cocoa powder, baking powder, baking soda, and salt to combine. Add to mixer bowl, along with the wine mixture, and beat on low speed until combined, about 1 minute. Increase the speed to medium and beat for 2 minutes more, scraping down the sides of the bowl as necessary. Spoon batter into prepared pan.
- Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool 15 minutes. Using a plastic knife, carefully loosen cake from the pan; invert onto a wire cooling rack. Let cool completely.
- Prepare the glaze:
- Combine the butter, wine, and confectioners' sugar in a medium saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Remove from heat; stir in vanilla. Set aside until ready to serve.
- Dust cake lightly with confectioners' sugar. Slice cake and drizzle with glaze.