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.

Side-note: Do you guys like my new header?? It took me so long to draw and decide on how it should look (with some good input from Nate and my mom!), but I think I like it. I’m also teaching myself HTML and CSS and am working on a whole new blog design, to be unveiled semi-soon!

Baked Red Wine Rosemary Risotto ~

Do you happen to have some red wine lying around? If Nate was home I wouldn’t, since the man loves some red wine…but he’s not, and I happened to have some red wine leftover from the bolognese I made last week. Since I’m not a drinker or a waster, I had to find another use for it! After doing a little search for recipes using red wine, I settled upon risotto.

But as you know, I’m currently all alone with no one to impress with this dinner, so I certainly wasn’t about to spend an hour standing over a pot stirring. I decided to take the lazy way out and shoved my risotto in the oven (and crossed my fingers it would work).

Baked Red Wine Rosemary Risotto ~

Lo and behold, after about an hour it was done! You don’t save any time making it in the oven versus the stove, but it’s not active time. While it was baking I started this blog post, checked email, chatted with Nate online and cuddled with my kitty cat, so it was definitely an hour well-spent.

I pulled it out of the oven not sure what to expect, but it really looks and tastes like regular risotto. It was absolutely delicious! Although I’m partial to anything with rosemary and mushrooms, so I knew I’d love it even if it came out as one gloppy mess…which thankfully it didn’t :)

Baked Red Wine Rosemary Risotto ~

Since I’m eating this alone and it will take me at least the entire week to finish, I’ll probably be so sick of it that I won’t want to look at risotto again for a year.

I still have half a bottle of wine left. Be prepared for some sort of chocolate cake incorporating it. Unless you guys have some better ideas?

Baked Red Wine Rosemary Risotto ~

Baked Red Wine Rosemary Risotto with Mushrooms

Print this recipe!

Makes 4 LARGE or 6 smaller servings

1/4 oz. dried mushrooms
3/4 cup boiling water
2 Tbsp butter, divided
1 lg onion, diced
1 lg carrot, diced
2 cloves garlic, minced
2 cups arborio rice
1 1/4 cup red wine
8 oz. mushrooms, sliced
1 Tbsp fresh rosemary, chopped
1/2 cup shredded parmesan cheese (plus more for garnish)
32 oz. chicken stock
1-1.5 tsp salt (depending on how salty you like things)
ground pepper

Put dried mushrooms in a cup and cover with 3/4 cup boiling water. Set aside to reconstitute for 20 min.

Preheat oven to 350 and coat a 9×13 pan with cooking spray.

While dried mushrooms are softening, melt 1 Tbsp butter in a large sauce pot or saute pan over med high heat. Add onions and carrots and cook til onion is soft.

Add garlic and cook 2 minutes. Add rice and toss to coat.

Add red wine, stirring completely. Dump winey rice mixture into prepared pan.

Melt second Tbsp of butter in the saute pan. Add sliced mushrooms and stir. Remove dried mushrooms from water, reserving water. Chop mushrooms and add to other mushrooms along with rosemary. Saute til soft.

Add mushroom mixture, mushroom water, parmesan cheese, chicken broth, and salt/pepper to baking pan and stir.

Place in oven and cook uncovered for one hour, stirring halfway. Rice is done when the liquid is completely absorbed and mixture is cooked. If still undercooked/crunchy, add more water 1/3 cup at a time, cooking until absorbed. Remove from oven and cool for 10 min.

Salt more if needed. Serve with a sprinkling of parmesan.

Inspired by Joy the Baker