Red Wine Chocolate Cake
Boy have I got a cake for you today! This Red Wine Chocolate Cake might be one of my favorite cakes I’ve ever made. Not only is it super moist and amazing in flavor, but I had so much fun decorating it! I can’t even tell you how badly I’ve been dying to share it.
So this post is going to be jam-packed. Feel free to scroll right down to the recipe, but if you are interested in the decorating part keep reading. 🙂
You may or may not know by now, but one of my favorite things to make is cakes. All kinds of cake really, but layered cakes are especially fun to decorate. I’m totally a fan of decorating cakes in more simple ways too. The less I have to deal with fondant the better. While this cake may not look super simple to make, it’s not hard. It’s really just covered in a some raspberries and a bunch of chocolate. You’re welcome. 🙂
Let’s talk a bit about the cake. I used my very favorite chocolate cake and replaced the water with a sweet red wine. It is the moistest cake and I die every time I have it. Now it’s even better with the addition of the red wine. The flavor isn’t over powering, but it’s unmistakably there.
I’m often asked if the temperature listed in the instructions is an error. It’s not. The chocolate cake is a slow bake cake that bakes at 300 degrees. I’ve tried to simplify it by baking at 350 but it changes the cake. Go slow, my friends. The wait is torture, but it’s worth it.
The filling is a raspberry buttercream. Super easy to make and literally the perfect compliment to the cake. The combination of the raspberry with the chocolate red wine will literally cause you to close your eyes and moan. Sorry, not sorry. It’s true. This cake had rave reviews from everyone! Even if you have no interest in decorating it like I did, you should absolutely make it. You could totally just ice it with the chocolate icing and top it with some raspberries. You just need to make it – and eat it. Stat!
If you are interested in the decorating part, let’s chat.
To start, you’ll want to ice this bad boy like a champ. I can help you with that. I’ve got this great tutorial here on how to smoothly ice a cake with buttercream.
Once you’ve got your iced cake, it’s time to play with chocolate!
For starters, make the chocolate ganache. If you haven’t made ganache before, don’t be intimidated. It really is one of the easiest things to make. You basically heat heavy cream (with red wine in it for this cake), pour the cream over the chocolate to melt it, whisk it all together and you’ve got ganache.
When your ganache is ready it will be fairly warm and thin. You want to let it sit for about 15-20 minutes, give or take, so that it has thickened but is still easily pourable and spreadable. You could also pop it in the fridge to speed the cooling up.
Because the ganache is only around the edge of this cake instead of covering the whole top, I added mine to a piping bag to give me more control over where it went on the cake. I definitely recommend it. Any large round tip will work. Keep a small amount of ganache aside for piping the dots along the front edge, about 1/4-1/2 cup.
Pipe the ganache around the edge of the cake, then work quickly (so that the ganache doesn’t get too cool) and grab an offset spatula and spread the ganache around the edges. Use your spatula to push the ganache to the edges so that it falls over the sides.
The next step is to add some fresh raspberries. I added them to just the back half of the cake.
Next is piping the remaining ganache in dots around the front edge of ganache on the cake. I used Wilton tip 12.
The finishing touch is the “hello” made from chocolate. I mean what’s better than a cake that greets you? 😉 I loved this touch. I kind of wanted it to say “hello lover” but didn’t have enough space. 🙂 Of course you could write whatever you want, but if you want to use the “hello”, here is a pdf of the word I used so that you have the right size.
You could totally make this first, or even a few days ahead. I like to use Wilton Candy melts or something like Almond bark for this part. I find those dry firmer and will stand up better on the cake.
Melt your chocolate of choice and add it to a piping bag. I used Wilton tip 3 for the piping.
Print out the word you want to use (or do it freehand!) and place parchment paper over it. I have a little blue board underneath as well, so that I could move it around more easily while it dried.
Pipe the melted chocolate onto the parchment paper, then use a toothpick to smooth out any areas that need it. Place it in the fridge to firm up, then lightly press it into the top of the cake. I’d recommend making the bottoms of the letters a little thicker so that there’s more letter space for pushing into the cake to help it stand up.
And there you have it! A super fun Red Wine Chocolate Cake that greets you and is quite dressed up for whatever occasion it’s going to. I love it! And I’m totally dying to make it again. SO SO yummy!
Red Wine Chocolate Cake
Yield: 8 inch cake, 12-14 slices
Moist red wine chocolate cake filled with raspberry buttercream, frosted with chocolate frosting and covered in red wine chocolate ganache!
Red Wine Chocolate Cake
Additional ingredients and tools
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Recipes from friends:
Bourbon Chocolate Tipsy Cake from I Am Baker
Sinful Samoa Cake from Beyond Frosting
Chocolate Cherry Dr Pepper Cake from Bethcakes
Vanilla Malt Layer Cake with Cashews and Salted Caramel from Baking A Moment