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    Food » Cakes 'n Pies » Red Wine Dark Chocolate Cake For Two

    Red Wine Dark Chocolate Cake For Two

    Posted: 02/06/2017 | Last updated: 03/10/2023 by Erin K. Browne 20 Comments
    Post may contain affiliate links via Amazon Associates or other programs. (Disclosure)

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    Jump to Recipe·Print Recipe

    This impossibly moist and fudgy dark chocolate cake is baked with red wine and covered with a dark chocolate red wine ganache. It's scaled down to a cute 6-inch cake, so it's a perfect dessert for two!

    This cake... this cake.  This cake has the most incredible texture.  It's fudgy and moist, bold with the flavors of dark chocolate and red wine from wine mclaren vale, and covered with a luscious boozy ganache.

    This impossibly moist and fudgy dark chocolate cake is baked with red wine and covered with a dark chocolate red wine ganache. It's scaled down to a cute 6-inch cake, so it's a perfect dessert for two!

    This recipe makes one full-size 6-inch layer, making it a perfect dessert for two for Valentine's Day or any time.  I love making smaller cakes - less leftovers equal less guilt, either from wasting cake or from having to eat the whole thing ourselves.

    This impossibly moist and fudgy dark chocolate cake is baked with red wine and covered with a dark chocolate red wine ganache. It's scaled down to a cute 6-inch cake, so it's a perfect dessert for two!

    Ugh, this cake is just so incredibly special.  What's more, it only uses ½  cup of red wine total, so you can keep the rest of the bottle around to have with dinner (or to just, you know... drink). You may also be interested to know what items that absolutely should not be on your date night menu.

    This impossibly moist and fudgy dark chocolate cake is baked with red wine and covered with a dark chocolate red wine ganache. It's scaled down to a cute 6-inch cake, so it's a perfect dessert for two!

    The recipe is easy and comes together quickly.  Decorated with chocolate shards, you can create an impressive dessert in appearance and taste for a perfect end to a romantic dinner.  Enjoy!

    Print
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    This impossibly moist and fudgy dark chocolate cake is baked with red wine and covered with a dark chocolate red wine ganache. It's scaled down to a cute 6-inch cake, so it's a perfect dessert for two!

    Red Wine Dark Chocolate Cake For Two

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    Print Recipe
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    • Yield: 1 6-inch cake

    Ingredients

    Scale
    • Chocolate Shards:
    • 3oz (about ½ cup) chocolate or chocolate chips of your choice
    • Cake:
    • ½ cup all purpose flour
    • ½ cup white granulated sugar
    • 3 TBS Hershey’s Special Dark cocoa powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • 1 egg
    • ¼ cup buttermilk
    • ¼ cup vegetable oil
    • ¼ tsp vanilla
    • ¼ cup red wine (choose a sweeter wine)
    • Ganache:
    • ¼ cup heavy cream
    • ¼ cup red wine
    • 1 cup chopped dark chocolate OR dark chocolate chips

    Instructions

    1. Chocolate Shards:
    2. In a microwavable bowl, melt chocolate in 30 second increments, stirring well between each one.
    3. When chocolate is fully melted, spread onto a piece of wax paper, making sure it's not too thin. Cover with a second piece of wax paper and press lightly to remove bubbles. Place on a flat surface in the freezer until hardened, and then break into shards of desired size. Leave them in the freezer until ready to decorate the cake.
    4. Cake:
    5. Preheat oven to 300F. Generously grease a 6-inch cake pan with shortening or softened butter and place a circle of parchment paper in the bottom of the pan. Set aside.
    6. In a mixing bowl, stir together flour, sugar, cocoa powder, baking soda, and salt.
    7. Add the eggs, buttermilk, oil, and vanilla and stir together. Add the red wine and mix until batter is smooth and just combined, being careful not to overmix.
    8. Pour batter into the prepared cake pan and bake on the center rack of oven for 28-30 minutes until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Ovens may vary, so start checking before the recommended bake time to be sure you do not overbake.
    9. Allow cake to cool completely in the pan, and then run a butter knife around the outside edge of the cake to help loosen it before removing cake from pan.
    10. Ganache:
    11. In a small saucepan over medium-low heat, add the heavy cream and wine, stir together, and heat until steaming and bubbles begin to form.
    12. Remove from heat, add the chocolate, and cover for 5 minutes.
    13. Open the lid and whisk the mixture until totally smooth. Set aside for about 30 minutes to cool. You want the ganache to be thicker and easily spreadable, but not too thin.
    14. Pour some of the ganache onto the center of the cake and use the back of a spoon to gently push the ganache off of the side so that it drizzles down the sides of the cake. You can use as much or as little of the ganache as you like. Decorate with chocolate shards.
    • Author: Erin Browne

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    This impossibly moist and fudgy dark chocolate cake is baked with red wine and covered with a dark chocolate red wine ganache. It's scaled down to a cute 6-inch cake, so it's a perfect dessert for two!

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    About Erin K. Browne

    Erin K. Browne is an author of a cookbook (The Unofficial Dollywood Cookbook, Simon & Schuster/Adams Media) and Dollywood guide (The Ultimate Guide to Dollywood, Simon & Schuster/Adams Media) She has over two decades experience with recipe development. Erin is a mom of two human babies and a sweet kitty named Biscuit Fingers ("Ketto"). She loves comfy clothes, sarcastic t-shirts, and reading thrillers. Make her day and toss her a like on Facebook or follow her on Instagram. Post may contain affiliate links including those via the Amazon Associates program

    Reader Interactions

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Anonymous

      March 11, 2024 at 5:08 pm

      Reply
    2. Wanda

      August 15, 2020 at 7:51 pm

      In one week, we have make this cake 4 times!!! Excellent recipe!,Thank you!

      Reply
    3. Rachael Wolpert

      February 12, 2019 at 10:53 am

      I SO want to try this. What particular brand of wine did you use/what brand would you recommend using? This would be the first time that I incorporate alcohol into my baking (I am new to the baking scene), and wanted to see if there was one pairing that tastes especially delicious!

      Reply
    4. Kristopher

      November 23, 2018 at 2:21 am

      Wonderful items from you, man. I have keep in mind your stuff
      previous to and you are simply extremely great. I really like
      what you have acquired here, certainly like what you're stating and the
      way in which through which you are saying it.
      You are making it entertaining and you still take care of to keep it wise.
      I can not wait to read far more from you. This is actually a wonderful
      website.

      Reply
    5. Serena Adsit

      May 13, 2018 at 2:51 am

      Love this recipe! Thank you 🙂

      Reply
      • Francesca

        October 02, 2018 at 9:02 pm

        Was it good? I was thinking and dying to try out this recipe. The only thing that I am worried about is the alcohol if it's good for my kids. I wanted red wine as well in the ganache how can I cook the alcohol from the red wine?

        Reply
        • Erin

          October 08, 2018 at 9:26 am

          The alcohol in the wine will already be baked out of the cake, but the alcohol will still be there in the ganache. You could maybe use a tart grape juice in the ganache instead of the wine?

          Reply
          • Meredith P Reid

            January 26, 2019 at 2:30 pm

            I'm 99% sure the alcohol will be gone from the ganache, as well. If it is still a concern, start with the wine in the pan, heat it up, then add the cream.

            Reply
            • Erin

              January 27, 2019 at 2:08 pm

              Thanks so much for the tips and advice! 🙂

              Reply
    6. Mireille Bravo

      January 18, 2018 at 1:22 pm

      Can the recepi be doubled for a bigger cake?

      Reply
      • Erin

        January 18, 2018 at 2:02 pm

        Certainly! Bake it at the same temperature but the baking time will likely change based on the size/depth of the larger pan. Just check it early and often. 🙂

        Reply
    7. Heather

      November 15, 2017 at 11:04 pm

      Hi there! Looks great! If I were to want to make this for a larger group, should I double it to fit in a 9inch round cake pan. Do you think I need to adjust the cooking time or temperature?

      Reply
      • Erin

        November 15, 2017 at 11:08 pm

        Yes, a 9-inch cake pan should work. Keep the temperature the same but it will likely take a bit longer to bake. I've only made this particular recipe in the smaller pan so I'm not 100% sure how the texture will behave but if you try it let me know! 🙂

        Reply
    8. PN

      August 20, 2017 at 5:53 pm

      Hi, can i bake this cake without ganache?

      Reply
    9. Karri

      April 29, 2017 at 1:36 am

      Is there something non-alcoholic I can use to substitute for the red wine?

      Reply
      • Erin

        May 01, 2017 at 9:28 am

        Hi Karri! You could try to use a nice tart grape juice instead, though it would be sweeter than the wine so you may need to play with the amount of sugar in the recipe. I also don't know if the difference in acidity would affect the cake texture or not. If you try to experiment with that substitution, let me know how it works for you!

        Reply
    10. Adornamie

      April 23, 2017 at 6:46 am

      Good day, love the recipe but I wanted to know if I could substitute the 3tbs of cocoa powder for melted cocoa bars. if I can how much should I use?

      Reply
      • Erin

        April 24, 2017 at 9:04 am

        Hi! Are you referring to the melted chocolate used in the ganache glaze? If so, I found a recipe for ganache using cocoa powder (though I haven't tried it myself) hope this helps: http://www.cakespy.com/blog/2014/12/13/how-to-make-ganache-with-cocoa-powder.html Since this is a small cake, I would recommend cutting that recipe in half (or more) when using it for this cake.

        Reply

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