Red Wine Chocolate Cake Recipe
A decadently moist chocolate cake recipe made with dark and fruity red wine and layered with blackberry preserves and chocolate ganache.
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Servings: 9
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups
- Spatula
- Cake Pans
- Parchment Paper
Ingredients
For cake:
- 2 cups sugar
- 1 ¾ cups all-purpose flour
- ¾ cup dutch-processed cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 large eggs at room temperature
- 1 cup buttermilk
- 1 cup blackberry wine or red wine
- ½ cup light olive or vegetable oil
- 2 teaspoons vanilla extract
For frosting:
- ¼ cup heavy cream at room temperature (plus more as needed)
- 2 teaspoons vanilla bean paste or vanilla extract or the scraped seeds from 1 vanilla pod
- Pinch fine sea salt
- â…“ cup blackberry preserves
For chocolate glaze:
- 3.5 ounces dark chocolate finely chopped
- ¼ cup heavy cream
- ¼ cup powdered sugar sifted
- 2-3 tablespoons warm water
Instructions
- Preheat oven to 350°F and prepare cake pans with parchment paper and nonstick spray.
- Mix sugars, flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
- In another bowl, whisk eggs, sour cream, milk, wine, oil, and vanilla until combined.
- Combine wet and dry ingredients, mixing until just incorporated.
- Pour in hot water and mix until combined.
- Divide batter evenly among pans and bake for 30 minutes.
- Let cakes cool in pans for 15 minutes before transferring to cooling racks.
- For frosting, beat butter, sugar, salt, chocolate, and wine until smooth; frost cake layers and assemble.