Red Wine Chocolate Cake

Cabernet Sauvignon is a good choice for this cake
Red Wine Chocolate Cake
Red Wine Chocolate Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CAKE:

  • 1/2

    cup unsalted butter (4 oz) melted, plus more for greasing

  • 1 1/4

    cups all purpose flour

  • 1/3

    cup unsweetened cocoa powder

  • 1

    tsp baking soda

  • 1/2

    tsp kosher salt

  • 1

    cup granulated sugar

  • 1

    large egg, room temperature

  • 1

    cup Cabernet Sauvignon, at room temperature

  • 1

    tsp pure vanilla extract

  • GANACHE:

  • 1

    (3 oz) semisweet chocolate baking bar, finely chopped

  • 2

    Tbsp cold unsalted butter, diced

  • 1

    Tbsp light corn syrup

  • 1/4

    cup powdered sugar, sifted

  • 2

    Tbsp Cabernet Sauvignon, warmed

  • Flaky sea salt

Directions

1. Make the Cake: Preheat oven to 350 degrees F. Grease a 9 inch round cake pan with butter and line with parchment paper. Whisk together flour, cocoa powder, baking soda and kosher salt in a medium bowl. Whisk together the granulated sugar, egg and the melted butter, in a large bowl, until pale; whisk in 1 cup wine and vanilla. Add flour mixture and whisk to combine 2. Scrape the batter into prepared pan and smooth top. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Let cake cool completely. 3. Make the Ganache: Place chopped chocolate, diced butter and corn syrup in a large microwave safe bowl. Microwave at HIGH in 20 second intervals until melted, stirring between intervals. Stir in powdered sugar and 2 Tbsp wine. Let stand at room temperature until slightly thickened. 4. Invert cake onto a plate and invert again onto a platter. Spread ganache on top, letting it drip down the sides. Sprinkle with flaky sea salt and let stand until ganache is set, about 30 minutes. Cut into wedges and serve.

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