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: 6 tablespoons unsalted butter, room temperature (85 grams); ¾ cup dark brown sugar, firmly packed (179 grams); ¼ cup granulated sugar (50 grams); 1 large egg, room temperature; 1 large egg yolk, room temperature; ¾ cup red wine, any kind you like* (177 ml); 1 teaspoon vanilla extract (5 ml); 17 tablespoons all-purpose flour (133 grams); ½ cup Dutch-processed cocoa powder (41 grams); ⅛ teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon table salt; ¼ teaspoon ground cinnamon; ½ cup mascarpone cheese; ½ cup cream, chilled (118 grams); 2 tablespoons granulated sugar (25 grams); ¼ teaspoon vanilla extract

Servings: persons

6 tablespoons unsalted butter, room temperature (85 grams)
¾ cup dark brown sugar, firmly packed (179 grams)
¼ cup granulated sugar (50 grams)
1 large egg, room temperature
1 large egg yolk, room temperature
¾ cup red wine, any kind you like* (177 ml)
1 teaspoon vanilla extract (5 ml)
17 tablespoons all-purpose flour (133 grams)
½ cup Dutch-processed cocoa powder (41 grams)
⅛ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon table salt
¼ teaspoon ground cinnamon
½ cup mascarpone cheese
½ cup cream, chilled (118 grams)
2 tablespoons granulated sugar (25 grams)
¼ teaspoon vanilla extract

1
Preheat the oven to 325F
2
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.
3
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
4
Add the sugars and beat until fluffy, about 3 minutes.
5
Add the egg and yolk and beat well, then the red wine and vanilla.
6
Dont worry if the batter looks a little uneven.
7
Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients.
8
Mix until 3/4 combined, then fold the rest together with a rubber spatula.
9
Spread batter in prepared pan.
10
Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean.
11
The top of the cake should be shiny and smooth, like a puddle of chocolate.
12
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.
13
This cake keeps well at room temperature or in the fridge.
14
It looks pretty dusted with powdered sugar.
15
Topping:.
16
Whip mascarpone, cream, sugar and vanilla together until soft peaks form dont overwhip.
17
Dollop generously on each slice of cake.
18
It can also be covered and refrigerated for up to 4 hours.

878

kcal

Calories

Fat

118

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 17 ingredients. The key ingredients include: 6 tablespoons unsalted butter, room temperature (85 grams), ¾ cup dark brown sugar, firmly packed (179 grams), ¼ cup granulated sugar (50 grams), 1 large egg, room temperature, 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