Red Wine Chocolate Cake
This red wine chocolate cake is moist, squishy and tender with a prominent red wine flavor! This is the perfect cake to use up over a cup of leftover red wine.
Servings: 1 8" cake
Equipment
- 1 8 or 9" cake pan
Ingredients
Red wine cake
- 1 1/4 cups all-purpose flour 150g
- 1/2 cup granulated sugar 100g
- 1/2 cup brown sugar 107g
- 3/4 cup natural cocoa powder 63g
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 cup neutral oil (vegetable, canola, coconut, olive, grapeseed, etc will all work) 50g
- 1 1/4 cups red wine (I used a cabernet savignon) 283g
Cream cheese frosting
- 4 oz cream cheese, slightly softened
- 2 oz unsalted butter, softened
- 2 cups powdered sugar
- 1/2 tsp vanilla
- 1/4 tsp kosher salt
Instructions
Make the red wine cake
- Preheat oven to 350 F. Grease an 8" or 9" cake pan and line it with parchment paper. Don't skip this step as this cake is very moist and tender!
- In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup granulated sugar1/2 cup brown sugar, 3/4 cup natural cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp kosher salt.
- Add 1/4 cup oil and 1 1/4 cups red wine (I used a cabernet savignon) and stir just until fully combined with no dry streaks.
- Pour batter into prepared pan and bake for 30-36 minutes, or until the center is no longer jiggly and springs back under your finger. If the center still looks wet, continue baking for another 3-5 minutes.
Make the frosting
- In the bowl of a stand mixer fitted with a paddle attachment (alternatively, use electric beaters), cream the cream cheese and butter on low together until smooth. Gradually add the powdered sugar (around 1/2 cup at a time), beating on low until smooth. Beat in the vanilla and salt and then beat for 2-3 minutes on medium speed until frosting is smooth, light and creamy.
Video
Notes
If white wine is all you have on hand, use that instead of the red wine for a fruitier, lighter flavor!
Adapted from Inquiring Chef's Guinness chocolate cake.