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Decadent Red Wine Chocolate Cake Recipe With Glossy Ganache Made Easy

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A rich and moist chocolate cake infused with red wine and topped with a silky, glossy ganache. Perfect for special occasions or a comforting treat with a grown-up twist.

Ingredients

Scale
  • 1 cup (240 ml) red wine (a fruity Merlot or Zinfandel works beautifully)
  • 3/4 cup (170 g) unsalted butter, cut into pieces
  • 3/4 cup (65 g) unsweetened cocoa powder
  • 2 cups (400 g) granulated sugar
  • 2 cups (250 g) all-purpose flour (swap with almond flour for gluten-free option)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 ml) heavy cream
  • 8 ounces (225 g) bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter, softened
  • Optional: A pinch of espresso powder in the batter to intensify the chocolate flavor

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans or line with parchment paper.
  2. In a medium saucepan over medium heat, melt 3/4 cup unsalted butter with 1 cup red wine and 3/4 cup unsweetened cocoa powder. Stir constantly until smooth and glossy, about 3-4 minutes. Remove from heat and let cool slightly.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 1/2 teaspoons baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and optional 1 teaspoon espresso powder until combined.
  4. In a small bowl, lightly beat 2 large eggs with 1 teaspoon vanilla extract until just blended.
  5. Slowly pour the warm wine mixture into the egg mixture while whisking gently to temper the eggs. Fold this into the dry ingredients with a rubber spatula until just combined; do not overmix.
  6. Divide batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs.
  7. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  8. To make ganache, heat 1 cup heavy cream in a small saucepan until just simmering. Pour over chopped bittersweet chocolate in a heatproof bowl. Let sit 2 minutes, then stir gently until smooth and glossy. Stir in 2 tablespoons softened butter until combined.
  9. Place one cake layer on serving plate. Spread a thin layer of ganache on top. Place second cake layer on top, then pour remaining ganache over, letting it drip down sides. Smooth with an offset spatula if needed.
  10. Refrigerate cake for at least 30 minutes to set ganache. Bring to room temperature before slicing and serving.

Notes

Measure flour properly by spooning and leveling to avoid dry or dense cake. Temper eggs by slowly mixing in warm liquid to prevent scrambling. Do not overmix batter to keep crumb tender. Stir butter, wine, and cocoa constantly over moderate heat to avoid bitterness. Let ganache sit before stirring for a glossy finish. Cool cake layers completely before frosting to prevent ganache from sliding. For extra shine, whisk ganache with a little softened butter if dull. Sprinkle flaky sea salt on ganache before chilling for flavor pop.

Nutrition

Keywords: red wine chocolate cake, glossy ganache, chocolate cake recipe, easy chocolate cake, decadent dessert, moist chocolate cake, red wine dessert

Find it online: https://bitefuljoy.com/decadent-red-wine-chocolate-cake-recipe-with-glossy-ganache-made-easy/