Red Wine Chocolate Cake


Make an already rich chocolate cake made with red wine even richer by topping it with a dark chocolate ganache.

Red Wine Chocolate Cake


  • For the cake:
  • 1/2 cup butter, softened at room temperature
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla
  • 1 cup red wine
  • 1 1/2 cups all-purpose flour, sifted
  • 3/4 cup dark cocoa powder, sifted
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • For the ganache:
  • 1 cup dark chocolate
  • 1/2 cup heavy cream
  • 1 tablespoon coconut oil


  • Make the cake: Preheat oven to 350 degrees. Prepare a 9-inch cake pan with nonstick spray and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until light and fluffy. Add eggs one at a time. While mixing, pour in vanilla and red wine. The batter will separate. Sift in flour, cocoa, cinnamon, baking soda, baking powder and salt and stir to combine.
  • Pour batter into prepared pan and bake for 20 to 25 minutes until a toothpick comes out clean. Flip cake out onto a cooling rack after 15 minutes and prepare the ganache.
  • Make the ganache: In a small saucepan, heat heavy cream to almost a boil, approximately 180 degrees. Pour over chocolate in a medium size bowl. Whisk to combine and melt the chocolate. Drop coconut oil in the center of the bowl and continue whisking until ganache is fully incorporated. Set aside.
  • Assemble the cake: Once the cake has cooled, approximately one hour out of the oven, pour ganache over the cake. Allow cake to set, then serve. Cake will keep up to 5 days covered.