Baked & Buzzed

Red Wine Chocolate Cake 3 hours | One 8-inch cake

RED WINE CHOCOLATE CAKE

1 cup granulated sugar

¹⁄ ³ cup light brown sugar

¹⁄ ³ cup + 2 tbsp unsweetened natural cocoa powder

1¼ cups all-purpose flour

1¼ tsp baking powder

1 tsp baking soda

½ tsp fine sea salt

¹⁄ ³ cup + 2 tbsp vegetable oil

2 large eggs, room temperature

1½ tsp vanilla extract

¾ cup + 2 tbsp red wine (see ingredient tip)

RED WINE CHOCOLATE GANACHE

¹⁄ ³ cup red wine

¹⁄ ³ cup heavy cream

1 tbsp unsweetened natural or Dutch-process cocoa powder

¼ cup granulated sugar

3½ oz semisweet chocolate, finely chopped

2 tbsp unsalted butter, softened

¹⁄₈ tsp fine sea salt

TO MAKE THE RED WINE CHOCOLATE CAKE

Preheat the oven to 350°F. Grease an 8-inch cake pan, line it with parchment paper, then grease the paper. This helps the cake release seamlessly from the pan. 

In a large bowl, whisk together the sugars, cocoa powder, flour, baking powder, baking soda, and salt, then set aside the bowl. In a separate large bowl, whisk together the oil, eggs, vanilla, and red wine until well combined. Pour the wet ingredients into the dry ingredients, and whisk until the ingredients are just combined.

Pour the batter into the prepared pan. Bake the cake for 35 to 37 minutes, or until a toothpick inserted into the center of the cake comes out with only a few crumbs attached (see note). Cool the cake for 15 minutes in the pan, then transfer to a wire rack to cool completely. The cake must be completely cool before it is frosted.

TO MAKE THE RED WINE CHOCOLATE GANACHE

In a small saucepan over medium heat, whisk the wine, heavy cream, cocoa powder, and sugar until they come to a simmer. Allow the mixture to simmer for 5 to 6 minutes, stirring occasionally.

Remove pan from heat. Stir in chocolate, butter and salt until combined. The ganache will thicken as it cools; stick it in the fridge for an hour or two, until it’s thick enough to frost the cake.

Ingredient Tip: Use your favorite red wine here! I’ve used merlot, pinot noir, and cabernet, and they all worked great.

Note: Even if it’s completely done, the cooled cake may sink slightly in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist chocolate cake. It’s normal!

Make-Ahead Instructions: The cake can be prepared ahead of time. Wrap the baked and cooled cake layer tightly and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature, then continue with making the red wine chocolate ganache.

Mocktail Version: To make an alcohol-free version, replace the red wine with red grape or pomegranate juice.

Reprinted with permission from Baked & Buzzed by Mike Johnson, Page Street Publishing Co. 2025.
Photography by Mike Johnson.