Best 3 Darkest Chocolate Cake With Red Wine Glaze Recipes
If you're looking for an unforgettable dessert that will tantalize your taste buds, look no further than the darkest chocolate cake with red wine glaze. This decadent cake is a true masterpiece, combining the rich, velvety texture of chocolate with the subtle sweetness and fruity notes of red wine. Whether you're a seasoned baker or a novice in the kitchen, this recipe is sure to impress your family and friends. So, grab your apron and preheat your oven, because it's time to embark on a culinary journey that will leave you craving more.
Here are our top 3 tried and tested recipes!
DOUBLE CHOCOLATE RED WINE BUNDT CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan well with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt; set aside.
- In a separate large bowl, combine the granulated sugar and butter. Using a handheld mixer, beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating to combine after each addition. Add the vanilla; beat 1 more minute. Add a third of the dry ingredients and mix on low to combine. Add half of the wine and mix on low to combine. Repeat. Finish with the last addition of dry ingredients and the chocolate chips and fold in with a rubber spatula.
- Pour the mixture into the prepared pan and smooth the top. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted in the middle comes out with just a few crumbs, about 45 minutes. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
- For the glaze: In a small bowl, whisk together the powdered sugar and wine until smooth. Drizzle over the cooled cake. Allow the glaze to set for 30 minutes before serving.
DARKEST CHOCOLATE CAKE WITH RED WINE GLAZE
The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake.
Categories Cake Chocolate Dessert Bake Valentine's Day Red Wine Birthday Engagement Party Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- For cake:
- Preheat oven to 325°F. Lightly butter and flour pan. Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely.
- Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and 1/3 cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.
- Bake cake until top is firm and edges are slightly darkened, 55-65 minutes (rely on visual cues; a tester inserted into cake's center will come out clean before cake is truly done). Transfer pan to a wire rack and let cake cool completely in pan before turning out.
- For glaze and assembly:
- Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.
- Meanwhile, bring wine just to a boil in a small saucepan.
- Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8-10 minutes.
- Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2-3 hours.
- DO AHEAD: Cake can be made and glazed 2 days ahead. Chill. Bring to room temperature before serving.
RICH DARK CHOCOLATE CAKE WITH RED WINE CHOCOLATE FROSTING
I was looking for a light, rich chocolate cake that wasn't too sweet and was easy to make. I couldn't find one, so I took a couple of different recipes and doctored them to make this. It came out just as I wanted; light and fluffy without being too sweet. The red wine frosting makes it for grown ups only (at least that's what you can tell any kids that are after some!). If you prefer a more traditional sweetness, simply add more sugar - I'd suggest increasing by a third (ie to 400g). The frosting should be enough to put a layer between the two cakes and some on top. You may also like to slice each cake in two to add two more layers of frosting if you're feeling decadent - just increase the quantities.
Provided by Snowbunny Andorra
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Pre-heat the oven to 180°C Line two cake tins with parchment paper and grease.
- In a large bowl, mix together the flour, sugar, cocoa powder, bicarbonate of soda, baking powder, salt and coffee granules (ie all the dry ingredients).
- Make a well in the middle and add all the liquid ingredients.
- Use a whisk to mix together until completely blended. Don't be alarmed at how runny it is - it's much thinner than a normal cake mix!
- Pour into the two prepared tins and place in the oven for 30-40 minutes, until cooked through - the longer you leave them, the drier they will be. I found 30 minutes to be fine for a light, moist cake, but it will depend on your oven. Use a skewer inserted into the middle to make sure the cake is cooked through. If it comes out clean, you should be fine.
- Turn the cooked cakes out onto a cooling rack and place to one side.
- While they cool, make the frosting: Put the butter, icing sugar and cocoa powder in a bowl and cream together until light and fluffy. Add the cream cheese and mix well. Then, add the red wine a little at a time until it gets a little runnier. Give it a taste; you want to just be able to taste the wine without it being overpowering. Place in the fridge for a few minutes to let it stiffen up slightly.
- When the cake has cooled, spread the frosting on the top of one layer and place the other on top.
Nutrition Facts : Calories 5753.9, Fat 331.8, SaturatedFat 147.8, Cholesterol 947.7, Sodium 5006.7, Carbohydrate 677.6, Fiber 46.3, Sugar 407.3, Protein 82.5
Tips:
- For the best flavor, use high-quality dark chocolate with a cocoa content of at least 70%.
- Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients combine more easily and create a smoother batter.
- Don't overmix the batter. Overmixing can result in a tough, dry cake.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the cake cool completely before glazing. This will help the glaze set properly.
- For a richer flavor, brush the cake with a simple syrup before glazing.
- Use a good quality red wine for the glaze. A dry red wine, such as a Cabernet Sauvignon or Merlot, will work well.
- Bring the red wine and sugar to a boil, then reduce the heat and simmer for 5 minutes. This will help the glaze thicken and develop a rich flavor.
- Pour the glaze over the cooled cake and let it set before serving.
Conclusion:
This Darkest Chocolate Cake with Red Wine Glaze is a delicious and decadent dessert that is perfect for any occasion. The rich chocolate cake is complemented perfectly by the sweet and tart red wine glaze. This cake is sure to impress your guests, and it is also relatively easy to make. So next time you are looking for a special dessert, give this recipe a try.
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