Decadent Red Wine Chocolate Cake Recipe with Silky Ganache
A rich, moist chocolate cake infused with dry red wine and topped with a smooth, glossy ganache. Perfect for special occasions or a cozy treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (300g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- ¾ cup (180ml) dry red wine (Cabernet Sauvignon or Merlot recommended)
- 2 teaspoons vanilla extract
- ½ cup (120ml) buttermilk, room temperature (or dairy-free milk + 1 tsp vinegar)
- For ganache:
- ¾ cup (180ml) heavy cream
- 8 ounces (225g) semisweet or bittersweet chocolate chips
- 2 tablespoons (30g) unsalted butter, softened
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat softened butter and sugar until fluffy and pale, about 3-4 minutes.
- Beat in eggs one at a time, then stir in vanilla extract.
- Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently after each addition.
- Fold in the red wine slowly until batter is smooth and slightly liquidy.
- Pour batter into prepared pan and smooth the top.
- Bake for 35-40 minutes until cake springs back lightly and a toothpick inserted comes out with a few moist crumbs.
- Cool cake in pan for 15 minutes, then transfer to wire rack to cool completely.
- For ganache: Heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth.
- Stir in softened butter and a pinch of salt until glossy.
- Pour ganache over cooled cake, letting it drip down sides. Smooth with spatula if needed.
- Chill cake for 20 minutes to set ganache.
Notes
Use room temperature ingredients for best texture. Be gentle when folding dry ingredients to avoid toughness. Choose a dry, full-bodied red wine for best flavor. For ganache, let cream cool slightly before pouring over chocolate and stir patiently for a silky finish. Avoid overbaking to keep cake moist. Ganache thickness can be adjusted with warm cream or chilling.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 350
- Fat: 18
- Carbohydrates: 45
- Protein: 4
Keywords: red wine chocolate cake, chocolate cake with ganache, easy chocolate cake, decadent dessert, moist chocolate cake, red wine dessert