Recipe: Delicious Chocolate Red Wine Cake

Catherine Rivera

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Recipe: Delicious Chocolate Red Wine Cake Delicious, fresh and tasty.

Chocolate Red Wine Cake. Red Wine Chocolate Cake with Whipped Mascarpone Adapted loosely from this Everyday Chocolate Cake, and you. This, as far as I'm concerned, is the real red velvet cake — chocolate, naturally reddened and intensely flavored. For reasons I cannot put my finger on, this feels quintessentially.

And it's perfect for special occasions!

Red Wine Chocolate Cake from Scratch.

Valentine's Day is right around the corner, my friends!

You can cook Chocolate Red Wine Cake using 11 ingredients and 12 steps. Here is how you cook that.

Ingredients of Chocolate Red Wine Cake

You need 1 1/2 cups of (210 g/7.4 oz) all-purpose flour.
You need 3/4 cup of (75 g/2.7 oz) unsweetened cocoa powder.
Prepare 1 teaspoon of baking soda.
It’s 1/2 teaspoon of salt.
You need 1/2 teaspoon of ground cinnamon.
It’s 1 cup of (2 sticks/227 g) butter, softened.
You need 1 1/4 cups of (250 g/8.8 oz) granulated sugar.
You need 1/2 cup of (100 g/3.5 oz) brown sugar (preferably dark).
You need 2 of large eggs.
Prepare 1 1/4 of red wine cup.
You need 2 teaspoons of vanilla extract.

And although my special someone will be away for the holiday, I still plan on celebrating.

Then this red wine layer cake recipe is for you!

My advice is to use good quality baking cocoa and a red wine that you wouldn't mind drinking on it's own.

I used a bottle of Malbec that I happily drank a glass of while whipping this cake up.

Chocolate Red Wine Cake step by step

Preheat oven to 350F/180C degrees. Grease a 12-cup bundt pan and set aside..
In a medium bowl sift flour, cocoa powder, baking soda, salt, and cinnamon. Set aside..
In a mixer bowl fitted with the paddle attachment, beat together butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Beat in the eggs one at a time until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in (or fold by hand) the flour mixture in 3 additions, alternating it with the wine in 2 additions (starting and ending with the flour). Do not overmix..
Scrape the batter into the prepared pan and smooth the top. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes on a wire rack, then turn it out and let it cool completely. Dust the cake with powdered sugar..
Store cake at room temperature in airtight container for up to 3 days..
Cake can be frozen for up to 2 months.
Preheat oven to 350F/180C degrees. Grease a 12-cup bundt pan and set aside..
In a medium bowl sift flour, cocoa powder, baking soda, salt, and cinnamon. Set aside..
In a mixer bowl fitted with the paddle attachment, beat together butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Beat in the eggs one at a time until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in (or fold by hand) the flour mixture in 3 additions, alternating it with the wine in 2 additions (starting and ending with the flour). Do not overmix..
Scrape the batter into the prepared pan and smooth the top. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes on a wire rack, then turn it out and let it cool completely. Dust the cake with powdered sugar..
Store cake at room temperature in airtight container for up to 3 days..
Cake can be frozen for up to 2 months.

This Red Wine Chocolate Cake is super moist, baked with red wine and filled with a fresh raspberry buttercream!

It's decorated in such a fun way making it a great cake for Valentine's Day or any occasion!

Looking for more chocolate cake recipes?

The BEST Red Wine Chocolate Cake recipe is a chocolate lover's dream come true!

It is delicious, rich, moist, and perfect for special occasions!