Ingredients
Scale
- Chocolate Shards:
- 3oz (about 1/2 cup) chocolate or chocolate chips of your choice
- Cake:
- 1/2 cup all purpose flour
- 1/2 cup white granulated sugar
- 3 TBS Hershey’s Special Dark cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1/4 cup buttermilk
- 1/4 cup vegetable oil
- 1/4 tsp vanilla
- 1/4 cup red wine (choose a sweeter wine)
- Ganache:
- 1/4 cup heavy cream
- 1/4 cup red wine
- 1 cup chopped dark chocolate OR dark chocolate chips
Instructions
- Chocolate Shards:
- In a microwavable bowl, melt chocolate in 30 second increments, stirring well between each one.
- 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.
- Cake:
- 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.
- In a mixing bowl, stir together flour, sugar, cocoa powder, baking soda, and salt.
- 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.
- 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.
- 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.
- Ganache:
- 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.
- Remove from heat, add the chocolate, and cover for 5 minutes.
- 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.
- 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.
