Red Wine Chocolate Cake ~

More WINE!!!

Haha, hopefully you’re not sick of red wine recipes yet, because I have one more for you.

As you know I had a bottle of red wine I opened for a recipe that seems to have lasted forever, since i’m not a drinker. I knew at some point I’d make a red wine chocolate cake, but the recipes online weren’t anything special.

Red Wine Chocolate Cake ~


Then, I was scrolling through Shutterbean’s recipes and came across this amazing-looking chocolate bundt cake. It happened to call for a liquid, water, which I figured I could easily substitute for some wine! I also replaced some of the heavy cream in the glaze with wine…and greek yogurt for the sour cream because that’s all I had. Sometimes you just have to work with what you have!

So the moral of this story is, always use wine when a recipe calls for water ;) Jk. Although its really not a bad rule to follow.

Red Wine Chocolate Cake ~

I was anxious to take a pic and eat this, so I didn’t give the glaze a chance to thicken to a good consistency. If you want to have it oozing down the sides of the cake, you should put it in the fridge for at least 30 minutes. I didn’t have time for that so I cut a slice and just poured the thinner version of the sauce over it…equally tasty but not as pretty.

Red Wine Chocolate Cake ~

Note that this cake definitely has a distinct wine taste, but I think that’s what makes it so unique and tasty. The cake itself is moist but still a little crumbly and the glaze…well I ate that by the spoonful ;) The alcohol content in the cake bakes off, and the glaze only has 1/4 cup so I’m pretty sure it’s fine to serve this to kids.

Whether you have some red wine sitting around, or you just want an excuse to open the bottle so you can drink the rest yourself, this recipe is for you!


Red Wine Chocolate Cake

adapted from Bi Rite Market’s Eat Good Food Cookbook via Shutterbean

Print this recipe!

Makes 1 bundt cake- serves 10

For the cake
1 cup (2 sticks) unsalted butter, plus more for the pan
1/3 cup cocoa powder
1 teaspoon salt
1 cup red wine
2 cups all-purpose flour, plus more for the pan
1 3/4 cups sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup greek yogurt (or sour cream)
1 teaspoon pure vanilla extract

For the glaze:
4 ounces semi-sweet chocolate, finely chopped
1 1/2 tablespoons corn syrup
1/4 cup red wine
1/4 cup heavy cream
1 1/2 tablespoons sugar

Make the cake:

Position a rack in the center of the oven and heat to 350 degrees. Butter and flour a 10- or 12-cup Bundt pan and set aside.

In a small saucepan, combine the butter, cocoa powder, salt, and wine and put over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

Put the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted-butter mixture and whisk until completely blended (it will be very thick). Add the remaining butter mixture and whisk. Add the eggs one at a time, whisking each to blend completely before adding the next. Whisk in the yogurt and vanilla until smooth.

Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.

Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before making the glaze.

Make the glaze:

Put the chopped chocolate and corn syrup in a medium bowl and set aside.

Combine the heavy cream, wine and sugar in a small saucepan and put over medium heat. Stir constantly until hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted and smooth. Refrigerate for 30 min or until the glaze is thick enough to ooze down sides of the cake.


  1. I will never forgive you.

  2. Love the new look of your blog. I have never made a cake with red wine. This does look moist and delicious and I’m sure (as a red wine drinker) it has beautiful flavour xx

    • Thanks, Charlie! My blog will have a totally new look very soon, to go along with my sleek new header :) If you love red wine, you’ll love this cake!

  3. OMG Amy, the texture of that cake looks a-freaking-MAZING!!! I bet it doesn’t even need the glaze! And tell Nate that you’ll stick some in the freezer for him and he will survive, or that it is his punishment for leaving you home alone for so long ;) BF and I just ate a piece of his birthday cake last night that I had frozen from his December birthday. (It was delicious, btw)

    • It’s definitely moist and delicious…Nate would say it doesn’t need the glaze since he’s more a fan of dry foods (he prefers his cake cold, ew), but I’m a fan of sauce, so i think it’s a necessity! Our freezer is currently so full…aaaaand i brought the cake to work, oops ;) Freezing cake is such a good idea though. It keeps really well!

  4. I’m not a big wine drinker at all but I love cooking/baking with it, so I can’t wait to try this–it looks fantastic!!

    • Same…I think I’m mildly allergic to alcohol so I stay away from drinking it, but the flavor of wine is just SO yummy when you cook with it! Thanks, Faygie :)

  5. Okay, I will take your advice. Next time I’m making up a batch of soup or stew in the crockpot, I will remember to substitute wine for water. I bet it will be great:D

    • hahaha, yessss! Although for a whole pot of soup/stew, maybe just sub in like a cup of wine. Lemme know if you try it, i’d love to hear :)

  6. I made red wine cupcakes a bit ago for a friend’s birthday but they were tragically a bit dry. I wish I had seen this cake recipe! Looks wonderful.

    • I think the sour cream (or yogurt) in this cake keeps it from being dry…or maybe the TWO sticks of butter? ;) Thanks, Joanne!

  7. I’m never tired of wine, especially red wine. Drink it, cook with it or bake with it….anything goes for me. ;) I love the gorgeous color of the glaze too. The red wine really makes it so gorgeous and luxurious. Thanks for sharing.

    • haha, well then I’m glad I’ve been giving you so many recipes for it! Thanks, Amy :) The red wine definitely made it something special.

  8. Nate seems really upset about this one. I mean, i feel like he was a little miffed that you made that bolognese without him, but this one he seems legit peeved. I don’t blame him.
    Red wine chocolate cake is so big right now! I think Deb has a recipe for one in the Smitten Kitchen cookbook, if i’m not mistaken. I honestly would have never thought about putting the two together; i want to try it just to sort of get that flavor combo in my head (confession; i get really obsessed about things i can’t “visualize” the taste of when i read about them. it doesn’t happen often, but when it does….frustration.) I hope you can save some of this for mr. beardo.

    • I know, I’m afraid what he might do when he gets home and sees the cake is completely gone. Speaking of which, he’ll be home on Tuesday! Luckily I’m gonna have some homemade pasta waiting for him…oh, and a hug.

      I have actually made Deb’s recipe before. I think I must have overcooked it because it was a bit dry, and I forgot to make the mascarpone topping. This time I wanted something larger since I was planning to bring it to work so I thought a bundt would work well. Also, I much prefer chocolate sauce to whipped cream type toppings. Chocolate and wine are a great combo!

  9. On occasion, we put wine into our bread at school. We’ll throw some mushrooms, garlic, nuts and stuff too. It really is awesome. So now I’m imagining a wine-bread to start a meal, and a wine-chocolate cake for dessert… yay!

    • oooh, wine in bread?! Like what kind of bread?? I so want to try that. Mmmm, now I’m craving a roll with mushrooms and garlic. Thanks a lot ;)

  10. Your chocolate and red wine cake sounds terrific…clever girl.

  11. Oh wow this looks and sounds amazing! Red wine and chocolate being pretty much my two favourite things, I think it’s safe to say I would love this cake!

  12. Hi Amy – your red wine cake and that glaze looks so goooood! I’ll take chocolate glaze over frosting any day! I’m not much of a drinker but I imagine the cake must be very moist. My sister would love it. You’re giving us every reason to pop open a bottle with all these uses for it!

  13. That cake looks devilishly good. I have to say I would like to agree with always adding wine instead of water in cooking. Great recipe.

  14. I always need double the wine…sip for me…tip for the cake…sip for me…tip for the cake…sip for me, sip for me, sip for me…ooops! ;)

    This is gorgeous, Amy!

  15. Mmm, this looks delicious! Never had a wine and chocolate cake before, I’m really interested to know what it would taste like. I guess there’s only one way to find out :)

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