Red Wine Chocolate Cake

By Shelly J

Prep Time:

10m - 15m

Bake/Cook Time:

40m - 45m

Yield:

Serves 12

Plan for:

Cool 30 minutes

If you’re a fan of chocolate and wine, you’ll love this soft, fudgy, and flavorful Red Wine Chocolate Cake. This elegant, yet simple dessert, is topped with a silky, rich chocolate ganache. Perfect for a dinner party, Valentine’s Day, or any time you want to impress your guests.

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Products Used

Light Brown Sugar Poly Bag

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Red Wine Chocolate Cake

1 cup unsalted butter, room temperature
1 cup Imperial Sugar Light Brown Sugar
1 cup Imperial Sugar Extra Fine Granulated Sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups all-purpose flour*
1 1/4 cups red wine

Chocolate Ganache

8 ounces chopped semi-sweet chocolate
1/4 cup unsalted butter, cubed
1/4 cup milk
Faked sea salt (optional garnish)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

For cake, preheat oven to 350°F. Coat a 10-cup bundt pan with baking spray. Set aside.
In bowl of a stand mixer fitted with a paddle attachment mix butter, brown sugar, and granulated sugar for 2 minutes on medium speed until fluffy.
Add eggs, vanilla, cocoa powder, baking soda, and salt. Mix for 1 minute, or until combined and smooth, scraping sides of bowl as necessary.
Turn mixer to low and add flour and red wine in alternating additions beginning and ending with flour. Mix until just combined.
Pour batter into prepared pan and bake for 40-45 minutes.
Allow cake to cool in pan for 30 minutes, and then invert pan onto a cake or serving plate.
For ganache, place chopped chocolate, butter, and milk in a medium microwave-safe bowl. Microwave on high power for 30 seconds. Stir and repeat until chocolate is melted and smooth.
Spoon ganache on top of cake and allow it to drip down sides. Sprinkle with sea salt flakes if desired.