Red Wine Moist Chocolate Cake - I thought this is such a good idea to add and have red wine in the cake. It can tell it actually has red wine especially the ganache. The cake is so moist and flavorful. The cake is using similar recipe and method to my moist chocolate, except there is no hot water. We don’t want to boil the wine simply because to minimise the evaporation of the alcohol and flavour. It still worked out fine with the red wine. So I just set the red wine aside to bring down to room temp before using. I forgot to mention that in the video, but even you missed that it’s totally fine. I hope you’re inspired to bake this tipsy cake. Hope you’re inspired to give this cake a try. Enjoy!
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Ingredients:
30x25cm pan
• Red Wine Chocolate Ganache
60g [¼ cup] red wine
45g [3 tbsp] cocoa powder
¼ tsp salt
180g [¾ cup] heavy cream
30g [2 tbsp] butter
200g [1¼ cup] semi-sweet chocolate
• Red Wine Chocolate Cake
90g [⅓ cup + 1 tbsp] whole milk
15g [1 tbsp] vinegar
210g [1¾ cup] cake flour
60g [¼ cup] cocoa powder
9g [1½ tsp] baking soda
4g [1 tsp] baking powder
2g [¼ tsp] salt
200g [1 cup] caster sugar
90g [⅓ cup + 1 tbsp] oil
2 large eggs OR 120g [½ cup] plain yogurt
180g [¾ cup] red wine
• Red Wine Chocolate Glaze
120g [½ cup] water
9g 3 gelatin sheets OR 9g gelatin powder OR 9g agar agar powder
100g [½ cup] sugar
50g [½ cup] cocoa powder
90g [⅓ cup + 1 tbsp] heavy cream
80g [⅓ cup] red wine
syrup
[1 tbsp sugar + 2 tbsp hot water]
Instructions:
• Red Wine Chocolate Ganache
1. Add all the ingredients (except the chocolate coins) into the milk pot.
2. Heat the mixture to almost boiling but not boiling. We just want it hot enough to melt the chocolate.
3. Pour the mixture into the chocolate coins. Let it sit for about 5 min.
4. Stir the chocolate mixture after 5 minutes. Stir until well melted and no lumps.
5. Cover and refrigerate for at least 4 hours or you can leave it in the fridge overnight.
6. Give a ganache a mix, you’ll have a smooth red wine ganache.
• Red Wine Chocolate Cake
1. If your red wine is right from the chiller, set it aside to bring it to room temp.
2. In a jug, add milk and vinegar. Stir to combine. Set aside for 5 minutes before use.
3. Sift all the dry ingredients and set aside.
4. In a large mixing bowl, add sugar, oil, milk and vinegar mixture, vanilla extract and eggs. Mix until well combined.
5. Add the sifted ingredient in 2 batches.
6. Gradually add a stream of wine while mixing on low speed. Use a spatula to scrape the bowl and mix to prevent over mixing.
7. Transfer the batter onto a 25x30cm pan.
8. Bake in preheated oven at 175°C/348°F.
9. Remove the cake from the pan and let it cool completely.
10. Trim the sides (optional). Slice the cake into 3 sheets. Set aside.
• Assemble the cake (refer to video)
• Red Wine Chocolate Glaze
1. Add gelatin sheets into the water. Let it soak for 10 minutes or until softened.
2. In a milk pot, add sugar, cocoa powder, heavy cream and wine.
3. Heat the sauce on medium low heat until everything is well combined. Do not boil the mixture. Add in the soaked gelatin sheets into the mixture while it’s hot. Stir until the gelatin is completely dissolved.
4. Strain the mixture to prevent lumps. Let it cool until room temperature.
5. Pour glaze over the chilled cake. Refrigerate for 30 minutes before slicing the cake.
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