Decadent Red Wine Chocolate Cake Recipe
Welcome to my world of decadent red wine chocolate cake recipe! This recipe has been a game-changer in my culinary journey, and I’m excited to share it with you. If you’re a fan of delicious chocolate cake, then this is the perfect recipe for you. It’s got everything you need – cocoa powder, brown sugar, and unsweetened cocoa. But here’s where it gets even more exciting—we’re also adding in red wine!
Yes, you read that right—red wine! Red wine brings a level of depth and richness to this cake that is unparalleled. It’s like having two of your favorite indulgences combined into one perfect dish. The velvety flavor of the wine harmonizes perfectly with the bitterness of the cocoa, creating an unforgettable taste experience.
Baking this cake is incredibly easy and doesn’t require any special tools or techniques. All you need are the usual baking ingredients and some red wine, which may already be in your kitchen if you’re a true wine lover.
Get ready to become addicted to this decadent red wine chocolate cake that is sure to impress your guests at your next gathering or simply satisfy your cravings for something truly special. Let’s get started!
Why You’ll Love This Recipe
Are you looking for an indulgent dessert that combines two of the greatest things in life? Look no further than this red wine chocolate cake!
This recipe takes everything you love about a classic chocolate cake and elevates it to new heights with the addition of red wine. The wine adds a subtle depth of flavor and richness that will make this a cake that you won’t be able to resist. And who doesn’t love a good wine chocolate pairing?
But what really sets this recipe apart is the use of high-quality ingredients. From the unsweetened cocoa powder to the mascarpone cheese frosting, every element is designed to create a decadent and satisfying dessert that your taste buds will never forget.
Not only is this cake delicious, but it’s also incredibly versatile. It can be served as a birthday cake, as well as for dinner parties and romantic dates. It’s sure to impress anyone who tries it.
So why will you love this recipe? Because it’s not just any chocolate cake – it’s a red wine chocolate cake that combines two beloved flavors in the most mouth-watering way possible. Treat yourself to this heavenly dessert, and don’t be surprised if it becomes your new favorite cake recipe!
Ingredient List
Here are the ingredients that you will need for this scrumptious red wine chocolate cake recipe:
- Cake Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 3/4 cup unsweetened cocoa powder (Dutch process)
- 1/4 teaspoon ground cinnamon (optional)
- 1/2 cup unsalted butter, at room temperature
- 1 and 1/2 cups granulated sugar
- 1/2 cup dark brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
-
1 and 1/2 cups red wine
-
Chocolate Ganache:
- 8 ounces of high-quality dark chocolate
- 1 cup of heavy cream
-
Pinch of salt
-
Mascarpone Whipped Cream:
- 8 ounces of mascarpone cheese, at room temperature
- 1 cup of heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Make sure to have all these ingredients ready before making the red wine chocolate cake recipe.
The Recipe How-To
Before starting, make sure you have all the ingredients for this rich and decadent Wine Chocolate Cake recipe. You will need unsalted butter, granulated sugar, dark brown sugar, eggs, red wine and pure vanilla extract. For the dry ingredients, you will need all-purpose flour, baking powder, baking soda, unsweetened cocoa powder and salt.
Make sure that your ingredients are at room temperature to ensure even mixing and a smooth consistency.
Mixing the Batter
Start preheating your oven to 350°F (177°C). In a medium bowl, whisk together 2 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda and 1 teaspoon of salt. Set it aside.
In another medium bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat 1 cup of unsalted butter until creamy. Add in 1 1/2 cups of granulated sugar and 1/2 cup of dark brown sugar and beat on high for about 3 minutes until pale and creamy.
Add in 2 large eggs one at a time while beating.
Add in one-third of the dry mixturey to the butter mixture followed by red wine (your choice) and repeat until all ingredients are thoroughly combined into the batter.
Baking the Wine Chocolate Cake
Prepare a greased 9-inch cake pan or two small ones with parchment paper before pouring the batter into them. Bake for around 25-30 minutes or until the toothpick is completely clean when inserted into the cake.
Cooling before Serving
Once done, be patient enough to allow it to cool before serving. It is essential to ensure you get the best textured cake possible.
Enjoy your decadent red wine chocolate cake!
Substitutions and Variations
If you want to change things up, here are some substitutions and variations to consider for this red wine chocolate cake recipe:
– Mascarpone Cheese: If you can’t find mascarpone cheese or simply have a preference for another type of cheese, try using cream cheese or ricotta cheese instead.
– Red Wine: You can use any red wine that you prefer, just make sure that it’s a good quality one since it will affect the flavor profile of this cake. For a fruitier taste, go with Merlot or Pinot Noir, while Syrah or Cabernet Sauvignon will provide a bolder taste.
– Sugar: If you want to reduce the sugar levels in this recipe, you can replace some of the granulated sugar with natural sweeteners such as honey or maple syrup. Keep in mind that the texture might be slightly different than the original recipe.
– Flour: This recipe calls for all-purpose flour, but if you’re looking for a gluten-free option, try using almond flour or coconut flour instead.
– Cocoa Powder: Dutch process cocoa powder is recommended for this recipe since it has a smoother and more mellow flavor than regular cocoa powder. However, if you only have regular cocoa powder on hand, it will still work.
– Butter: You can also use coconut oil or vegetable oil as a substitute for butter.
– Red Wine Chocolate Cake Variations: To mix things up, try adding different ingredients to this recipe such as chopped nuts like walnuts or pecans, dried fruits like raisins or cranberries, or even spices like ginger or nutmeg.
Overall, don’t be afraid to get creative with your substitutions and variations. The beauty of baking is that even a small change can result in an entirely new and wonderful dessert.
Serving and Pairing
This Red Wine Chocolate Cake is an incredibly rich and complex dessert that pairs perfectly with a glass of your favorite red wine. The bold flavors of the cake are perfectly complemented by the deep, fruity notes of a red wine.
I would recommend serving this cake with a full-bodied red wine such as a Cabernet Sauvignon or a Bordeaux. These wines have strong tannins and bold fruit flavors that will stand up to the richness of the chocolate cake.
If you prefer a lighter wine, you might want to try pairing this cake with a Pinot Noir or a Merlot. These wines have softer tannins and more subtle fruit flavors that will complement the cake without overpowering it.
When serving this cake, I like to slice it into small pieces and serve it with fresh berries or whipped cream. The tartness of the berries helps to cut through the richness of the cake, while the cream adds a light, airy texture.
Overall, this Red Wine Chocolate Cake is an indulgent and sophisticated dessert that is perfect for special occasions or intimate gatherings. Pair it with your favorite red wine for an unforgettable dessert experience.
Make-Ahead, Storing and Reheating
One of the things I love about this red wine chocolate cake recipe is that it can be made ahead of time and stored for later. In fact, I think it’s even better the next day as the flavors have a chance to deepen and meld together.
To make ahead, bake the cake as directed and then allow it to cool completely. Once it has cooled down, wrap it tightly with plastic wrap and store in the fridge for up to three days. When you’re ready to serve it, simply bring it out of the fridge a few hours before serving so that it can come up to room temperature.
When it comes to storing this cake, I recommend keeping it in an airtight container at room temperature for up to three days. You can also store it in the fridge if you prefer, but be aware that refrigeration can dry out baked goods.
If you have leftovers or want to freeze some slices for later, this cake freezes beautifully. Simply wrap individual slices tightly with plastic wrap and store in an airtight container in the freezer for up to three months.
To reheat leftover cake or frozen slices, simply pop them in the microwave for 15-20 seconds or reheat in a 350°F oven for 5-10 minutes until warmed through. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
With its rich chocolate flavor and bold red wine notes, this cake is sure to become a favorite dessert that you’ll want to make again and again.
Tips for Perfect Results
When making a Red Wine Chocolate Cake, there are some tips that I recommend to make sure that you get the perfect results. Follow these tips, and you will enjoy a delicious and moist cake.
1. Use Room Temperature Ingredients
It’s best to use room temperature ingredients for this recipe. Butter, eggs, and wine should be at room temperature before mixing them with other ingredients. Room temperature ingredients mix better together and help the cake to rise properly.
2. Sift the Flour
Sifting flour is an essential step in baking as it helps to remove lumps and combine all the dry ingredients properly. This makes for a smoother batter, and ultimately, a better-textured cake.
3. Use Dutch Processed Cocoa Powder
Using Dutch processed cocoa powder will result in an incredibly chocolatey and rich cake. It has been treated with an alkali to neutralize its natural acidity, which produces a more intense chocolate flavor.
4. Don’t Overmix the Batter
When mixing your batter, it is essential not to overmix. Overmixing leads to a tough cake with a dense texture. Mix until all ingredients are just combined.
5. Use Good Quality Wine
The quality of the wine used can have a significant impact on the flavor of your Red Wine Chocolate Cake. Choose a good quality red wine that you enjoy drinking because what you put in your cake determines your final taste output.
6. Avoid Overbaking
Overbaking leads to dryness, so keep an eye on your cake using a skewer or toothpick inserted in the cake center after about 30 minutes if testing appears to be wet then does not take out immediately even baking time varies according to oven type, end result should have some moist crumb when testing with a skewer or toothpick but not raw batter-like runny consistency.
With these tips, you are guaranteed perfect results every time you bake your Red Wine Chocolate Cake. Enjoy your decadent, wine-infused chocolate cake!
FAQ
Before concluding this recipe article, I’d like to address some concerns that readers may have regarding the red wine chocolate cake recipe. Here are some frequently asked questions and their answers to help you achieve the perfect result.
Does chocolate cake go well with red wine?
If you’re looking for wines to pair with chocolate cake, Syrah, Cabernet, and Grenache are some of the most suitable options.
Can I add alcohol to my chocolate cake?
When it comes to enhancing the flavors of sweet treats such as glazes, chocolate cake or gingerbread, the addition of red wine, port and brandy can be a delightful surprise. However, the choice of alcohol can make or break the overall taste. I always advise opting for an alcohol that meets your personal standards for quality, as the flavor of subpar alcohol can negatively impact the final product. After all, if you wouldn’t willingly consume a particular alcohol in a cocktail, it’s best not to use it in your baking.
What does wine do to cakes?
Adding wine to cakes not only adds a pleasant alcoholic taste but also provides a moist texture that works best with desserts that are drenched after baking. For instance, bourbon-infused wine pairs well with sticky toffee pudding, while coconut rum wine complements the taste of coconut cake.
Which red wine for cake?
When it comes to pairing wine with dark chocolate cake, there are several options to choose from including merlot, cabernet sauvignon, zinfandel, syrah (or shiraz), Chianti, malbec, tempranillo, or pinot noir. Having a robust red wine with the chocolate cake will bring out the richer flavors.
Bottom Line
In conclusion, the red wine chocolate cake recipe is a must-try for any dessert lover. The combination of luxurious dark chocolate and bold red wine creates an indulgent yet sophisticated flavor. This cake is perfect for special occasions, dinner parties or just simply as a treat for yourself.
With its moist texture and distinct chocolate-red wine flavor, this cake can easily stand alone or be paired with a variety of dishes such as poached pear or vegan chocolate.
Overall, this recipe is easy to follow with simple ingredients that can be found in any grocery store. Impress your guests with this decadent red wine chocolate cake at your next gathering, and watch as it disappears in seconds. Trust me – you won’t regret making this recipe!
Red Wine Chocolate Cake Recipe
Ingredients
- 6 tablespoons unsalted butter, room temperature (85 grams)
- 3/4 cup dark brown sugar, firmly packed (179 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 3/4 cup red wine, any kind you like* (177 ml)
- 1 teaspoon vanilla extract (5 ml)
- 17 tablespoons all-purpose flour (133 grams)
- 1/2 cup Dutch-processed cocoa powder (41 grams)
- 1/8 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon table salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup mascarpone cheese
- 1/2 cup cream, chilled (118 grams)
- 2 tablespoons granulated sugar (25 grams)
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F
- Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray.
- 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 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. It looks pretty dusted with powdered sugar.
- Topping:
- Whip mascarpone, cream, sugar and vanilla together until soft peaks form — don’t overwhip.
- Dollop generously on each slice of cake.
- It can also be covered and refrigerated for up to 4 hours.