Red Wine Chocolate Cake: A Luxuriously Indulgent Treat

If you’re looking for a dessert that’s rich, decadent, and has a little something extra, this Red Wine Chocolate Cake is your answer. The deep, velvety chocolate paired with the smooth, fruity notes of red wine is just heavenly. The wine elevates the chocolate flavor in the most delicious way, adding a bold complexity that’s perfect for a special occasion—or even just a cozy night in.

Each slice is moist, luxurious, and bursting with flavor, making it a total showstopper. Whether you’re entertaining guests or just indulging yourself (because you deserve it), this cake has that irresistible wow factor. The red wine not only makes the cake incredibly tender but also infuses it with an understated elegance that’s so captivating.

Confession: I’ve only ever used Cabernet Sauvignon for this recipe, and trust me, it’s a match made in heaven. The full-bodied flavor of the wine pairs beautifully with the richness of the chocolate. Finish it with a silky chocolate ganache or a simple dusting of powdered sugar, and voilà—you’ve got a dessert that’s as sophisticated as it is indulgent. Don’t forget to pour yourself a glass of the same Cab for a truly divine experience!

Print Recipe

Red Wine Chocolate Cake

Author: Rosvitha

Ingredients

Cake

½ cup 4 oz unsalted butter, melted, plus extra for greasing the pan (or use floured cooking spray)
1 ¼ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup granulated sugar
1 large egg room temperature
1 cup Cabernet Sauvignon room temperature
1 teaspoon vanilla extract

Ganache

3 oz semisweet chocolate finely chopped
2 tablespoons unsalted butter diced
1 tablespoon light corn syrup
¼ cup powdered sugar sift if it’s clumpy
2 tablespoons Cabernet Sauvignon
Flaky sea salt (use about 1 tablespoon for a slightly saltier touch)

Now it’s set for baking with rich, indulgent flavors!

Instructions

Make the Cake:

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or floured cooking spray, line the bottom with parchment paper, and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt.
In a large bowl, whisk the granulated sugar, egg, and melted butter until the mixture is pale and smooth.
Stir in 1 cup of Cabernet Sauvignon and the vanilla extract.
Gradually add the dry ingredients to the wet mixture, whisking until just combined. Be careful not to overmix.
Pour the batter into the prepared pan and bake for about 28 to 30 minutes, or until a toothpick inserted into the center comes out clean. (See Note 1 below). Allow the cake to cool completely in the pan.

Make the Ganache:

Place the chopped chocolate, diced butter, and corn syrup in a large microwave-safe bowl. Heat in 20-second intervals, stirring between each, until fully melted and smooth.
Stir in the confectioners’ sugar and 2 tablespoons of Cabernet Sauvignon. Let the mixture sit at room temperature for about 5 minutes to thicken slightly.
Carefully invert the cooled cake onto a plate, then invert it again onto a serving platter.
Spread the ganache evenly over the top of the cake, allowing it to drip down the sides if desired.
Sprinkle with flaky sea salt, and let the cake rest for 20 to 30 minutes to allow the ganache to set before slicing and serving.