Red Wine Chocolate Cake Recipe

Name: Red Wine Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 6 tablespoons unsalted butter, at room temperature; 3/4 cup firmly packed dark brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 large egg yolk, at room temperature; 3/4 cup red wine, any kind you like; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 tablespoon all-purpose flour; 1/2 cup Dutch-processed cocoa powder; 1/8 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon table salt; 1/4 teaspoon ground cinnamon; Topping; 1/2 cup mascarpone cheese; 1/2 cup chilled heavy cream or 1/2 cup whipping cream; 2 tablespoons granulated sugar; 1/4 teaspoon vanilla extract

Servings: persons

Cake
6 tablespoons unsalted butter, at room temperature
3/4 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1 large egg yolk, at room temperature
3/4 cup red wine, any kind you like
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon all-purpose flour
1/2 cup Dutch-processed cocoa powder
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon
Topping
1/2 cup mascarpone cheese
1/2 cup chilled heavy cream or 1/2 cup whipping cream
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract

1
Make the cake: Preheat the oven to 325u00b0F Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray.
2
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then the red wine and vanilla. Don't worry if the batter looks a little uneven.
3
Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula. Spread batter in prepared pan. Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. This cake keeps well at room temperature or in the fridge. It looks pretty dusted with powdered sugar.
4
Make the topping: Whip mascarpone, cream, sugar and vanilla together until soft peaks form - don't overwhip. Dollop generously on each slice of cake. It can also be covered and refrigerated for up to 4 hours.

769

kcal

Calories

Fat

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 20 ingredients. The key ingredients include: Cake, 6 tablespoons unsalted butter, at room temperature, 3/4 cup firmly packed dark brown sugar, 1/4 cup granulated sugar, and more.

Yes, Red Wine Chocolate Cake falls under the Baking & Desserts 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!

Red Wine Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions