Chocolate and wine are quite a pair. Both complex and rich, their love story is akin to Rick Blaine and Ilsa Lund, Jasmine and Aladdin, or Allie and Noah. Despite their different origins, they are made for each other. This red wine chocolate cake is their love child. It’s tender, velvety, and decadent. And as much as I’d like to say the chocolate is the star of this cake, it wouldn’t be nearly as good without the red wine.
In picking the best wine to put in my cake, Gloria Ferrer was an easy choice. Their wines are have earned over 400 gold medals and fifty 90+ scores in the last 5 years. Located in Sonoma, California, Gloria Ferrer is known as an expert in the production of Pinot Noir and Chardonnay, and produce estate grown still and sparkling wines that rival some of the world’s finest.
This red wine chocolate cake is made with Gloria Ferrer’s Pinot Noir. It’s an earthy red with notes of black cherry and spice, perfect in balancing the velvety smooth dark chocolate.
When pairing wine with food, there are usually two ways to go about it: choose a wine that either complements the flavors of your food, or one that contrasts it. In this case, the Pinot Noir provides a bit of both. The red is a great choice for pairing with chocolate, as it can stand up to the robust flavors, but the fruity and spicy elements of the Pinot Noir cut the buttery chocolate well.
So that’s a little wine knowledge for ya 🙂
How to make chocolate ganache
I wanted to take a minute to chat more in depth about the red wine chocolate ganache that tops this incredible chocolate cake. If you’re a seasoned baker, you’ll know that ganache is typically made by melting chocolate with heavy cream. Once melted, the mixture is allowed to cool for a few minutes before being poured over your cake.
Unlike traditional ganache, the chocolate ganache in this cake recipe is made with just red wine and chocolate (sounds delish, right?!). When you first mix the red wine into the melted chocolate, your ganache might separate a bit. If this happens, simply add an extra tablespoon of red wine in and whisk thoroughly. The ganache should come together beautifully in no time!
I’m headed to Florida this weekend for my step-sister’s wedding. In fact, by the time you read this I’ve probably already touched down. I feel like I’ve been working nonstop for the past few weeks, so it’ll be nice to give my eyes a break from the computer. I’m working on a podcast playlist right now. Anything you guys recommend?! I would love to hear!
Happy weekend to you all.
A moist red wine chocolate cake drizzled with red wine chocolate ganache. Top with berries or homemade whipped cream to really wow your guests!
For the bundt cake:
- 12 tablespoons butter, room temperature
- 1/4 cup brown sugar
- 3/4 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (NOT dutch-process)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup yogurt
- 3/4 cup Pinot Noir
For the red wine chocolate ganache:
- 5 ounces dark chocolate
- 1/3 cup Pinot Noir
- Preheat oven to 350°F. Grease a large bundt pan and set aside.
- In a large bowl, whip butter, and both sugars on high for 2 minutes. Add in eggs one at a time, mixing in between each addition. Add in vanilla extract
- Sift together flour, cocoa powder, baking powder, baking soda, and salt. Carefully incorporate half into the wet ingredients, then add in the yogurt and pinot noir, mixing slightly. Last, add the rest of the dry ingredients.
- Pour into prepared bundt pan and bake for 40 minutes, or until a knife inserted in the center of the cake comes out clean. Allow to cool slightly before inverting and topping with red wine chocolate ganache.
- To make the ganache, heat chocolate over a double boiler on low heat. Once fully melted, whisk in ⅓ cup red wine. Mixture may congeal slightly-- if it does, add in a tablespoon more of wine. Pour over cake.
More homemade cake recipes from Broma Bakery:
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.