Darkest Chocolate Cake With Red Wine Glaze

Chocolate + wine = a match made in heaven
Editor

Few flavors bring out the rich fruit flavors of red wine quite like dark chocolate. This decadent, deep cocoa cake is perfect for that holiday-time indulgence. Cut yourself a big slice and enjoy.

This recipe is courtesy of Epicurious.

10
Servings
642
Calories Per Serving
Deliver Ingredients

Ingredients

For cake:

  • 8  Ounces  bittersweet chocolate (at least 70 percent cacao), chopped
  • 1  Cup  sugar
  • 1  Cup  unsalted butter, cut into pieces, plus more for pan
  • large eggs
  • 1/3  Cup  all-purpose flour, plus more for pan
  • 3/4  Teaspoons  kosher salt

For glaze and assembly:

  • 8  Ounces  bittersweet chocolate (at least 70 percent cacao), finely chopped
  • 1/4  Cup  unsalted butter, cut into small pieces
  • 1/2  Teaspoon  kosher salt
  • 1/2  Cup  powdered sugar
  • 1/2  Cup  cabernet sauvignon, preferably Epicurious

Directions

For cake:

Preheat oven to 325 degrees F.

Lightly butter and flour 9-inch springform pan.

In a heat-proof bowl set over a saucepan of simmering water (bowl should not touch water), heat chocolate, sugar, and 1 cup butter, 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:

In a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), heat chocolate, butter, and salt. 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.

Nutritional Facts

Total Fat
45g
64%
Sugar
22g
24%
Saturated Fat
14g
58%
Cholesterol
3mg
1%
Carbohydrate, by difference
55g
42%
Protein
4g
9%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
35mg
4%
Choline, total
13mg
3%
Copper, Cu
1mg
0%
Fiber, total dietary
8g
32%
Folate, total
19µg
5%
Iron, Fe
4mg
22%
Magnesium, Mg
73mg
23%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
133mg
19%
Selenium, Se
5µg
9%
Sodium, Na
104mg
7%
Water
11g
0%
Zinc, Zn
1mg
13%