Red Wine Chocolate Cake

Imagine a dessert that combines the richness of dark chocolate with the subtle, fruity notes of red wine, creating a cake that’s as indulgent as it is sophisticated. This Red Wine Chocolate Cake is moist, decadent, and has a depth of flavor that makes it perfect for a special occasion or a cozy evening in. The red wine not only enhances the chocolate flavor but also adds a unique tang and complexity, making each bite a delightful balance of sweet and slightly tart. Topped with a smooth chocolate ganache, this cake is sure to impress chocolate lovers and wine enthusiasts alike.

Ingredients

• For the Cake:
  • 1 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup red wine (such as Merlot or Cabernet Sauvignon)
• For the Ganache:
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 2 tbsp red wine (optional, for extra richness)

Instructions

1. Prepare for Baking: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Incorporate Wine and Dry Ingredients: Gradually add the dry ingredients and wine alternately to the batter, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. Prepare the Ganache: In a small saucepan, heat the heavy cream until it begins to simmer. Pour it over the chocolate chips in a heatproof bowl and let it sit for a minute to melt. Add the optional red wine, then whisk until smooth.
8. Assemble: Pour the ganache over the cooled cake, letting it drip down the sides. Allow the ganache to set before slicing and serving.

Enjoy this cake on its own or with a glass of the red wine used in the recipe for the ultimate pairing experience.