Martha Stewart'S Chocolate Wine Cake Recipe

Name: Martha Stewart'S Chocolate Wine Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the cake; nonstick vegetable oil cooking spray; 4 ounces bittersweet chocolate; 1 cup red wine, such as cabernet sauvignon; 1/3 cup whole milk; 1 3/4 cups granulated sugar; 2/3 cup unsalted butter, at room temperature; 3 large eggs, slightly beaten; 2 1/4 cups all-purpose flour; 1 (1/3 ounce) box sugar-free black cherry gelatin; 1/4 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; for the wine glaze; 2 tablespoons unsalted butter, at room temperature; 1/2 cup red wine, such as cabernet sauvignon; 1 cup confectioners' sugar, plus more for serving; 1/2 teaspoon pure vanilla extract

Servings: persons

for the cake
nonstick vegetable oil cooking spray
4 ounces bittersweet chocolate
1 cup red wine, such as cabernet sauvignon
1/3 cup whole milk
1 3/4 cups granulated sugar
2/3 cup unsalted butter, at room temperature
3 large eggs, slightly beaten
2 1/4 cups all-purpose flour
1 (1/3 ounce) box sugar-free black cherry gelatin
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
for the wine glaze
2 tablespoons unsalted butter, at room temperature
1/2 cup red wine, such as cabernet sauvignon
1 cup confectioners' sugar, plus more for serving
1/2 teaspoon pure vanilla extract

1
Prepare the cake:
2
Preheat the oven to 350 degrees. Spray a 10-cup Fleur De Lis Bundt Pan with nonstick cooking spray; set aside.
3
Melt chocolate in a small bowl placed over a small saucepan of simmering water. Let cool 5 minutes. In a small bowl, combine wine and milk; set aside.
4
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar on medium speed until light and fluffy. Add eggs; beat for 2 minutes. Add the cooled chocolate mixture and beat until incorporated, scraping down the sides of the bowl as necessary.
5
In a large bowl, whisk flour, gelatin, cocoa powder, baking powder, baking soda, and salt to combine. Add to mixer bowl, along with the wine mixture, and beat on low speed until combined, about 1 minute. Increase the speed to medium and beat for 2 minutes more, scraping down the sides of the bowl as necessary. Spoon batter into prepared pan.
6
Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool 15 minutes. Using a plastic knife, carefully loosen cake from the pan; invert onto a wire cooling rack. Let cool completely.
7
Prepare the glaze:
8
Combine the butter, wine, and confectioners' sugar in a medium saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Remove from heat; stir in vanilla. Set aside until ready to serve.
9
Dust cake lightly with confectioners' sugar. Slice cake and drizzle with glaze.

1487

kcal

Calories

Fat

237

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: for the cake, nonstick vegetable oil cooking spray, 4 ounces bittersweet chocolate, 1 cup red wine, such as cabernet sauvignon, and more.

Yes, Martha Stewart'S Chocolate Wine Cake falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Martha Stewart'S Chocolate Wine Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions