Wine and chocolate are a perfect pair and in this cake the addition of wine also brings great texture to the recipe. Top with a smooth ganache spiked with rum for a rich combo.
By Oana Olguta
Chocolate and red wine is a combination that always tingles my taste buds. The dark, bittersweet chocolate and the ruby red wine make up the perfect picture in my mind. That being said, a sweeter wine pairs better with chocolate and the two tastes will engage powerfully on your palate, both looking to draw your attention. If you ever had red wine and chocolate, you know what I’m talking about – that intense flavor of wine and chocolate, lingering on your palate, tingling your taste buds. The better the wine and the chocolate used for this red wine chocolate cake, the better the result. I used a sweet red wine, a no name brand which I quite like drinking once in a while and a dark chocolate of 60+% cocoa content for the sponge. A mix of dark chocolate and milk chocolate was used for the frosting because I thought a bit more sweetness was needed to balance the final taste.
It truly is the perfect chocolate cake, but you do need to enjoy an occasional glass of red wine to fully taste and understand its bold aroma. The red wine gives the cake a fudgy texture and a rich flavor that you will definitely notice. Do keep in mind that the alcohol doesn’t fully bake out so it’s not a cake recommended for kids. In addition to this, the ganache also includes quite a lot of rum-based homemade vanilla extract. But you can replace the wine with water and vanilla extract with one that doesn’t have any alcohol, thus making a child-friendly version.Print
I am a self-taught baker and pastry-school graduate and I have an affinity for food. But I especially love baking, taking pictures, exploring dessert cookbooks, entremets and writing. I focus on creative desserts and baking techniques that are aimed to both novices and experts in the kitchen and I truly believe that being a pastry chef is not about looking for innovative ways of making desserts, but about learning the basic techniques and then combining them into new, original desserts, relying on textures and flavors.