Home » Darkest Chocolate Cake with Red Wine Glaze

Darkest Chocolate Cake with Red Wine Glaze

  fullsizerender-13 Happy Valentines Day!! Yes, crazy enough it is that time a year again and maybe, just maybe, you'd like to bake something special (for your special 🙂 ) to celebrate.  We've got you covered !! Believe it or not this cake is easy and fancy and elegant and will surely impress. It is deep and rich and smooth and chocolately and just a wonderful chocolate cake that has an added bonus - the texture is amazing! Seriously. Ok, so what else do we love?  We love it that it can be made 2 days in advance....lovely. So yeah, make it already!!! And.....HAPPY VALENTINES DAY !!!!   fullsizerender-4  

Darkest Chocolate Cake with Red Wine Glaze



Cake -

  1 cup butter (2 sticks) unsalted butter, cut into pieces, plus a bit more for the pan 1/3 cup all-purpose flour, plus more for dusting the pan 8 oz. bittersweet chocolate (at least 70% cacao), chopped 1 cup granulated sugar 4 large eggs 3/4 teaspoon kosher salt  

Glaze  -

  8 oz. bittersweet chocolate (at least 70% cocao), finely chopped 1/4 cup (1/2 stick) unsalted butter, cut into small pieces 1/2 teaspoon kosher salt 1/2 cup powdered sugar 1/2 cup red wine (such as pinot Noir) fullsizerender-14  


Cake -

  Preheat oven t 325 degrees 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 wter), 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 of the 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 (look and rely on visual cues; a tester inserted into cake's center will come out clean before cake is really done). Transfer pan to a wire rack and let cake cool completely in pan before turning out.  

Glaze And Assembly

  Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (again, bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar. 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.   ** A do ahead tip - Cake can be made and glazed 2 days ahead. Chill. bring to room temperature before serving. fullsizerender-6      

Leave a Reply

Your email address will not be published. Required fields are marked *