- 1/2 cup unsalted butter, melted
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 cup dry red wine, at room temperature
- 1 teaspoon pure vanilla extract
- Fresh Flowers to decorate (optional)
- 1 (3-ounce) semisweet chocolate baking bar, finely chopped
- 2 tablespoons unsalted butter, diced
- 1 tablespoon light corn syrup
- 1/4 cup powdered sugar, sifted
- 2 tablespoons dry red wine, warmed
- Flaky sea salt
To Make the Cake:
Preheat the oven to 350 degrees.
Spray an 8 or 9-inch round cake pan with baking spray. Whisk together flour, cocoa powder, baking soda, and kosher salt in a medium bowl.
Place granulated sugar, egg, and melted butter in a mixing bowl and beat on medium speed for about 2 minutes until pale. Add 1 cup wine and vanilla and mix to combine. Add flour mixture and mix until completely combined.
Scrape batter into prepared pan, and smooth top. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let the cake cool completely.
To Make the Ganache:
Place chopped chocolate, diced butter, and corn syrup in a large microwave-safe bowl. Microwave at high in 20-second intervals until melted, stirring between intervals until smooth. Stir in powdered sugar and 2 tablespoons of wine. Let stand at room temperature until slightly thickened, about 15-20 minutes.
Invert cake onto a plate. Pour ganache onto the center of the top of the cake letting it drip down the sides. Sprinkle with flaky sea salt, and let stand until ganache is set, about 30 minutes. Cut into wedges and serve.
Recipe: Joyce Conway
Photo: Cindy Ramsey
Chocolate and red wine have long been a match made in heaven. Or in this recipe, a match made in Italy. This scrumptious cake is rich in chocolate flavor, but not overly sweet as the sugar is balanced by adding red wine to the batter. The cake is then glazed with a silky red wine chocolate ganache that gently dips down the sides of this single layer cake. Be sure to use the flakey sea salt sprinkled on top of the glaze as the salt acts as a bridge between the sweetness of the cake and a beautiful glass of red wine. Our wine shop recommends pairing the cake with Nebbiolo wine to complement a delightful Italian dinner. Learn how to make this cake, and more Italian favorites using wine, in our upcoming class, Creative Cooking with Wine.