This red wine chocolate cake owes its rich, chocolatey flavor to dark chocolate and cocoa powder, as well as the creamy dark chocolate glaze that smothers it.
Red Wine Chocolate Cake
- Quick Glance
- Quick Glance
- 1 H
- 3 H
- Serves 10 to 12
- For the cake
- For the glaze
Preheat the oven to 350°F (177°C). Butter a 9-inch (23-cm) springform cake pan and line the bottom with parchment paper.
In a heatproof bowl set over a pan of gently simmering water (the bottom of the bowl shouldn’t touch the water), melt the chocolate, stirring a little to help it along. Remove the bowl and let it cool a little.
In a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy and lighter in color. Gradually add the eggs, beating well after each addition.
In a medium bowl, sift together the cocoa, flour, baking powder, and salt, and then fold the mixture into the batter. Stir in the red wine and the orange zest and then stir in the melted chocolate.
Scrape the batter into the prepared pan and bake until a skewer inserted into the middle comes out with just a few moist crumbs attached, 30 to 40 minutes.
Let the cake cool in the pan for 10 minutes and then turn it out onto a wire rack to cool completely.
In a heatproof bowl set over a pan of gently simmering water (the bottom of the bowl shouldn’t touch the water), melt the chocolate, stirring a little to help it along.
Remove the bowl and pour in the cream and port, stirring until the mixture is smooth, and then whisk in the confectioners’ sugar. Let cool a few minutes (though don’t leave it until it has set).
Pour the glaze over the cake and let the glaze set at least a few minutes before serving.
Recipe Testers Reviews
Chocolate! Wine! Orange! What a sophisticated combination of flavors! This delicious beauty is the little black dress of cakes and makes a perfect finish for an elegant dinner. This was such an easy recipe and the results were just divine.
I tried the cake shortly after I finished glazing it and it was just wonderful but was even better the next day (I had some for breakfast with an espresso). The flavors were more pronounced and the texture a bit denser. The next time I make this, I would make it in the morning so it would have a chance to sit for a while.
I used a full-bodied Merlot as the recipe called for, but I think any fruity, full-bodied red would work well (Syrah, Zinfandel, Cabernet Sauvignon, etc.) Also, since the recipe only calls for 1/2 cup of wine, you will just have to drink the rest. Another bonus! I also used ruby port.
I had some glaze left over which I refrigerated. When I took it out I realized it was just the right consistency for truffles. Bonus!
You could get 10 or even 12 servings from this cake. Since it’s so intensely chocolatey a small slice is perfect for a dessert serving.
Now, go get some chocolate and open some wine and have fun baking this perfectly delicious cake.
Yes! This chocolate cake recipe is a winner. Granted, coming to this conclusion requires imagination, since I accidentally left out the melted chocolate. I couldn't believe my error! Even with this key ingredient missing, I still loved the complex flavors created by the wine (a full-bodied merlot from Bordeaux) and orange (1 tablespoon zest from a Cara Cara). Fortunately, the 3 tablespoons of cocoa powder helped temper the wine and orange. I actually tasted the orange more than the wine. I am sure the addition of 5 1/2 ounces of melted dark chocolate would help blend all the flavors even more.
The chocolate glaze is shiny and beautiful just like the photo and we loved the hint of ruby port. The prep time is quick. I appreciated that there is only a single layer because the cake is intense. I agree that this cake would be lovely in the afternoon with tea, coffee, or after dinner with whipped cream, crème anglaise, or a scoop of vanilla ice cream.
This easy to make cake has a deep flavor, a perfect balance of wine, chocolate, and orange, and a soft texture.
I used a red wine from the Douro region, produced mainly with Touriga Nacional, a Portuguese wine variety with strong red fruits flavors.
I used 2 tsp of orange zest and tawny port.
This cake has the potential to be cloyingly sweet and chocolatey but the wine and orange zest do a really good job cutting that down just enough. It's a dense cake but very flavorful. Being so rich, we cut thin slices and got 4 servings out of a quarter of the cake.
I think going by the recipe's call for 70% cacao chocolate is key. The recipe says you can sort of taste the wine—it warns to not add too much orange zest or you'll lose the wine. I'm not sure if that's what happened to me, but we couldn't really tell there was wine in it.
The recipe calls for the zest of one orange but oranges can come in many sizes. Mine was pretty large. I think a specific amount of zest would serve bakers better here. Nothing overly complicated in putting it together and the glaze topping with its touch of port was perfect. Will be making this one again for sure.