Red Wine Chocolate Cake with Red Wine Buttercream and Chocolate Ganache Recipe

Things that pair well with chocolate: peanut butter, caramel, and….red wine! I made my mother-in-law a birthday cake this year, and I wanted a unique flavor that she was sure to love. I’ve previously made a champagne cake, but I really wanted to do something with red wine. After doing some recipe testing, I came up with a delicious chocolate cake infused with red wine in every bite. Since the buttercream has reduced red wine, there is also a slightly fruity taste to the strong red wine flavor in the cake. The cake was a 10 out of 10, and it will be hard to top this birthday cake next year!
Notes:
Red Wine Chocolate Cake (Make a three layer 8 inch cake, or 36 cupcakes)
Ingredients:
3 cups Sugar
2 ¾ cups flour
1 cup + 2 Tablespoons cocoa
2 ¼ teaspoon baking powder
2 ¼ teaspoon baking soda
1 ½ tsp salt
1 ½ cup red wine of choice
1 ½ cup milk
3 eggs
¾ cup vegetable oil
1 ½ tsp vanilla
For the Chocolate Ganache Cake Filling
1 ½ cup heavy whipping cream
1 ½ cup semi sweet chocolate chips

For the Red Wine Buttercream Frosting (will make enough to cover cake with a bit extra for piping decorations)
Red Wine syrup (prepare a day ahead of time)
1.5 cups Red wine boiled with ¼ cup + 2 Tbs. sugar. Boil for 10 minutes. It will reduce down to about a cup of syrup and it has to be cooled.
½ cup red wine syrup
¼ cup granulated + 2 TBS sugar
3 sticks of softened butter
8-9 cups powdered sugar (depending on consistency you prefer) (I Used 8 Total)
½ tsp salt
4 Tbs straight red wine (I used 2 Tablespoons total)
Cake Instructions:
Please note you can start the ganache ahead of time as it will take 2 hours to set, so it can be made the night before. Also note the Red Wine Syrup used in the buttercream should be prepared ahead of time as well- the night before is best.
Preheat oven to 350 degrees. Prepare three 8 inch pans
In large bowl combine all dry ingredients (sugar, flour, cocoa, baking soda, baking powder, salt) and whisk together
Add all remaining ingredients (milk, eggs, vegetable oil, vanilla, wine) to dry ingredients and mix on medium speed for 2-3 minutes. Batter will be thin.
Divide batter between three 8 inch pans and bake for 30-35 minutes, until a toothpick inserted comes out clean. While cakes are baking, prepare ganache (keep in mind ganache will take about two hours to set, you can also make this the night before) and red wine buttercream icing *It would be best to prepare the red wine syrup used in the icing the night before *
Let cakes cool in pans for ten minutes before overturning and letting them cool completely. Once Cakes are cooled level an begin to stack and layer. Create a buttercream dam around the bottom and middle layer and fill with cooled, thickened ganache. Frost the entire cake with Red Wine Buttercream.
Red Wine Ganache Instructions:
In medium sauce pan bring heavy cream just to a simmer NOT a boil. Remove from heat.
Pour warm cream over chocolate chips. Let this sit for about 5 minutes and then whisk until smooth.
Add in wine and whisk. Cool completely (approximately 2 hours) until it’s spreading consistency.
Red Wine Buttercream Instructions:
Place wine and sugar in small sauce pan over medium heat, and stir until sugar is dissolved. Bring to a boil and continue to simmer the mixture until it reduces down to approximately 2/3 cup. Allow to cool completely (you can make this ahead of time and store in fridge)
Whip butter for approximately 3 minutes. Slowly add in powdered sugar (it will be thick). Add in wine syrup to mixture and beat for another 3 minutes. Slowly add in the remaining 4 Tablespoons of wine until icing reaches desired consistency.
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Music by Epidemic Sound

[@janfleetwood8720]

Nice gesture for your mother-in-law I'm assuming she gave it a 1! Can a person use their favorite red wine or do you recommend using a specific wine? Great video!

[@janfleetwood8146]

That's supposed to be a 10!😂

[@ChristinaCakesIt]

Lol!

[@ChristinaCakesIt]

I think any red wine would work! I’m actually more of a white wine fan myself, so I kind of default to Cabernet Sauv if I ever need it 🍷 reducing the wine for the buttercream gives a fruity flavor which might be surprising to some people (but adding a few tablespoons of straight wine back in brings the wine flavor back more prominently). Hope you are having a good Labor Day weekend! ❤️