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Chocolate cake with red wine

Indulge in a slice of decadent chocolate cake made with red wine!
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This recipe is the perfect balance of rich chocolate and fruity wine flavors. Made with simple ingredients like all-purpose flour, white granulated sugar, and cocoa powder, this cake is easy to whip up in no time. The buttermilk and vegetable oil keep the cake moist and tender, while the red wine adds a unique twist to this classic dessert.

The cake uses half of this vegan chocolate ganache recipe. Alternatively, you can use a classic chocolate ganache recipe, but i prefer the coconut version!

If you’re looking for a special treat to enjoy with a glass of red wine, look no further than this irresistible chocolate cake. Let’s get baking!

Dark chocolate cake with red wine

This rich chocolate cake is moist and heavy!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Servings 20 People

Equipment

  • 1 Large bowl
  • 1 Hand mixer Or a proper mixer
  • 1 Spatula
  • 1 cake pan

Ingredients
  

Chocolate cake

  • 360 ml All-purpose flour
  • 360 ml White granulated sugar
  • 9 tbsp Dark cocoa powder
  • 1,5 tsp Baking soda (Natron på dansk)
  • 0,75 tsp Salt
  • 1 tsp vanilla sugar
  • 3 whole Eggs
  • 180 ml Buttermilk (Kærnemælk)
  • 180 ml Vegetable oil I use olive oil
  • 180 ml Red wine Choose a sweeter wine, like a Zinfandel

Chocolate ganache

  • 200 ml coconut milk or double and only use half for the cake
  • 250 g 70% dark chocolate
  • 1-2 tsp Vanilla sugar (optional)

Instructions
 

Cake

  • Start the oven at 150 degrees celsius with the air fan
  • Grease the cake pan with butter or olive oil so the cake doesn't stick
  • Add all dry ingredients to a large bowl and mix thoroughly
  • Add eggs, buttermilk and vegetable oil and mix until a smooth consistency. Don't overmix.
  • Add the red wine and mix until a smooth consistency
  • Transfer into the cake pan
  • Bake for about 30-35 minutes. Let the cake cool off, before adding a ganache

Chocolate ganache

  • Heat up the coconut milk at medium-high temperature. Only bring to a simmer, not a boil.
  • Meanwhile, chop the chocolate and add to a bowl
  • Pour the hot coconut milk into the bowl. Cover with a lid or plate. Let it rest for 5 minutes
  • Whisk for 2 minutes, until it has a smooth consistency. Taste and if you want, add vanilla sugar and whisk some more.
  • Let the ganache cool off, before adding on top of the cooled off cake.
  • Enjoy!
Keyword Cake, Chocolate