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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.