Red Wine Chocolate Cake Recipe

Name: Red Wine Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: Unsalted Butter; Dark Brown Sugar; Granulated Sugar; 2 large eggs and 1 large egg yolk; Egg Yolk; ½ cup dry red wine; Vanilla Extract; All Purpose Flour; Dutch Processed Cocoa Powder; 1 ½ teaspoons baking soda; 1 ½ teaspoons baking powder; Table Salt; Ground Cinnamon; Mascarpone Cheese; Heavy Cream

Indulge in this decadent Red Wine Chocolate Cake, a sophisticated twist on the classic red velvet. This recipe, inspired by smittenkitchen.com, uses red wine to create a naturally reddened, intensely chocolatey cake with a subtle wine flavor (not boozy!). Forget dry, crumbly red velvet – this intensely moist and intensely flavored cake is only 3/4- to 1-inch tall, bakes quickly in a single pan, and is unbelievably easy to make. Prepare to be obsessed! Topped with a luscious mascarpone cream, it's the perfect dessert for any occasion (except maybe your toddler's birthday...you've been warned!).

Prep Time 20 mins

Cook Time 35 mins

Calories 2813.9 kcal

Protein 69g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Red Wine Chocolate Cake

Unsalted Butter
Dark Brown Sugar
Granulated Sugar
2 large eggs and 1 large egg yolk
Egg Yolk
½ cup dry red wine
Vanilla Extract
All Purpose Flour
Dutch Processed Cocoa Powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
Table Salt
Ground Cinnamon
Mascarpone Cheese
Heavy Cream

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How to Make Red Wine Chocolate Cake

Preheat oven to 325°F (160°C). Line the bottom of a 9-inch round cake pan with parchment paper. Butter and lightly flour the parchment and exposed sides of the pan, or spray with nonstick spray.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter until smooth using a medium speed electric mixer.
Add 1 ¾ cups granulated sugar and beat until fluffy, about 3 minutes.
Add 2 large eggs and 1 large egg yolk. Beat well. Stir in ½ cup dry red wine and 1 teaspoon vanilla extract.
Don't worry if the batter looks a little uneven.
In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until about ¾ combined. Then, gently fold in the remaining dry ingredients with a rubber spatula.
Spread batter evenly in the prepared pan.
Bake for 25-30 minutes, or until a cake tester inserted into the center comes out clean. The top should be shiny and smooth.
Cool in the pan on a wire rack for about 10 minutes.
Carefully flip the cake out of the pan and cool completely on the wire rack.
Dust with powdered sugar (optional).
For the topping: In a bowl, beat 8 ounces mascarpone cheese, ½ cup heavy cream, ¼ cup powdered sugar, and ½ teaspoon vanilla extract until soft peaks form. Do not overwhip.
Dollop generously onto each slice of cake. Can be covered and refrigerated for up to 4 hours.