Spiced Chocolate Wine Cake
This chocolate snacking cake is a fun twist on a classic treat. It uses a cup of red wine in the batter, which makes a moist crumb texture and the spices give just a bit of depth and surprise! Easy enough and perfect if guests pop in for a visit.
Spiced Chocolate Wine Cake
This is such an easy cake to whip up. 15 minutes to stir everything together, 45 minutes in the oven. It's a wonderful blend of chocolate and wine and a little bit of spice. Warm flavors that hit the spot when the days get chilly. If you don't put on the ganache topping, this recipe is dairy free! Check the notes for a few options on dairy free toppings.
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 tsp Starlight Herb’s Sin’namon Delight
1/4 cup Blood Orange EVOO
1/4 cup Greek Kalamata EVOO
1 cup granulated sugar
1 large egg, at room temperature
1 cup Red Wine, room temperature (preferably Bordeaux style Red Blends, Cab Sauv, Merlot, Malbec)
3 oz semisweet to dark chocolate baking bar, finely chopped
2 tablespoons cold unsalted butter, diced
1 tablespoon Chocolate Dark Balsamic
1/4 cup powdered sugar, sifted
2 tablespoons red wine, warmed
Flaky sea salt
Preheat oven to 350°F. Grease a 9-inch round cake pan with coconut oil and line with parchment paper. Sift together flour, cocoa powder, baking soda, Sin’namon Delight, and fine sea salt in a medium bowl. Whisk together granulated sugar, egg, and EVOOs in a large bowl until pale. Gently whisk in 1 cup wine. Add flour mixture, and whisk to combine. Pour into prepared cake pan. Bake about 45 minutes or until cake tester comes out clean. Let cake cool completely before spreading ganache on top.
Place chopped chocolate and diced butter in a large microwave-safe bowl. Microwave at high in 20-second intervals until melted, stirring between intervals. Stir in powdered sugar, 2 tablespoons wine, and chocolate balsamic. Let stand at room temperature until slightly thickened. With a frosting spatula or back of large spoon, spread ganache evenly over cake.
For a dairy free topping, an easy option is just to take 1 TBS Powdered sugar, a scant TBS cocoa powder, and 1/4 tsp Sin'namon Delight and sift together. Then lightly sprinkle the mixture on top.
Another option is to make a glaze. I simmered two TBS red wine, 1 TBS Dark Chocolate Balsamic Vinegar, and 1/4 tsp Sin'namon on the stovetop just for a minute or two to let a little alcohol blow off. Then I added up to 1/4 C powdered sugar and 1/4 C cocoa powder. Then added 1 TBS coconut oil to give it a nice sheen. Stirred it together - should be slightly runny but a little thicker than a syrup consistency. Drizzle it in back and forth motions to add a fun abstract glaze over the cake.
I combined the two options! Then sprinkled dairy free mini chocolate chips all over it. So good!