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.

Nate and I are down in PA visiting his mom, and I’m cooking up a storm this weekend! I love having a BIG kitchen to cook in. Such a nice change from our teeny nyc apartment. I’ll be sure to let you know how my new recipes come out.

Just in case you need some recipes for Memorial Day, these are a few of my favorites:

Brad’s SalsaI could eat this stuff by the spoonful!


GuacamolePerfectly chunky, with just the right amount of lime.



Pesto Potato SaladFor mayo-haters.

Pesto potato salad


Roasted Corn with Lime, Parmesan and Chili– Three letters: O.M.G

corn with parmesan, lime and chili


Cheddar Jalapeño CornbreadSavory, sweet, slightly spicy.

cheddar jalapeño cornbread


BBQ ChickenYou never have to worry about undercooking this on the grill because it’s precooked in the oven.

barbecue chicken


Rainbow Velvet CakeThe berry garnish is patriotic! You could totally make the layers red, white and blue.

rainbow velvet cake

I hope this gives you guys something to work with and you have a wonderful Memorial Day!

I’ll be back next week with the recipes I decide to make this weekend :)

Sorry I’ve been MIA on the blog lately. I’ve just been so busy travelling back and forth and just catching up on stuff when I’m actually home. Between the Boston marathon last weekend and a bridal shower this weekend in Florida, my free time has been lacking.

FL bridal shower

Proudly wearing my "Bride 2 Be" sash

Anyway, since I haven’t gotten a food post together I thought I’d entertain you with some pictures. This weekend I headed down to Florida to attend a bridal shower my mom’s friends threw for me. It was super nice of them to do this! I’ll be having another shower in NJ in a few months for my friends and family up north.

FL bridal shower cup

They played a game where I had to guess Nate’s answers to some questions they had secretly asked him a month ago :)

FL bridal shower ribbon hat

Me wearing the ribbon "hat" made by fashioning all gift ribbons into a hat...or in this case making a hat out of a purse I got as part of a present.

My personal favorite: When did Amy know she wanted to marry you?

Nate’s answer: 1 year into the relationship.

Uh…Nate proposed about 1 year and a couple weeks into the relationship. He sure did cut it close!

He also rated our first date on a bad/good/great scale as “good.” Thanks a lot, Nate! He claims it’s because of the food, and not because of the company.

That combined with a few other answers he gave make him very close to sharing the couch with L.C. tonight ;)

Hope you’ve enjoyed seeing what’s been keeping me busy…I promise I’ll be back soon with a yummy Fudgey cheesecake concoction before the next busy weekend (this time with our wedding food-tasting!) begins…

…you may have noticed that my blog has undergone some changes.

I finally got around to transferring my blog from to

Changes can be good…and I now have the ability to completely customize my site….but I lost all my Followers in the process!! :(


So if you were following me thru wordpress you have to re-follow me by doing the following (also found at

Go to the homepage and log in. Click on the “Read Blogs” tab:

click Edit List:

In the text box at the top of the page, enter and click “Follow.”

Now you’ll receive my blog posts by email again!

I don’t know if there’s any way to transfer my followers (I figured out how to transfer my email subscribers), but if there is, please let me know.

Thank you to all my loyal followers :)


Welcome to WordPress. This is your first post. Edit or delete it, then start blogging!