Red Wine Chocolate Cake

This is my favorite cake. It’s delicious and simple and perfect for dinner parties. Also, note, the wine doesn’t completely bake out, so maybe not for kids…or do, I don’t judge. Adapted from Smitten Kitchen


  • Standing or hand mixer with paddle attachment
  • 9” round spring-form cake pan
  • parchment paper
  • sieve
  • spatula
  • measuring cups and bowls
  • cooling rack


6 tablespoons unsalted butter, at room temperature [or butter substitute]3/4 cup firmly packed dark brown sugar1/4 cup white granulated sugar1 large egg + 1 large egg yolk, at room temperature3/4 cup (177 ml) red wine [I suggest a red blend, Cab or Syrah]1/2 teaspoon almond extract1 cup + 1 tablespoon (133 grams) all-purpose flour1/2 cup dark cocoa powder1/2 teaspoon baking powder1/4 teaspoon kosher salt1/4 teaspoon ground cloveszest from one orangeconfectioners sugar for dusting


Preheat the oven to 325°F. 

Line the bottom of a 9-inch round cake pan with parchment [I like to take the bottom out of the pan and trace it on a piece of parchment and cut out]. Butter the parchment and the sides of the pan or use a baking cooking spray.  

Using the mixer, cream the butter until smooth on medium speed. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then the red wine, almond extract and orange zest— mix until just combined, don’t over mix it. Sift the flour, cocoa, baking soda, baking powder, cloves and salt together, into the wet ingredients and mix together by hand using a rubber spatula.  

Pour into prepared cake pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. 

Cool Completely then sift confectioners sugar over the top before serving. 

This is delicious served with:Crème fraîche mixed with almond extract and orange zestHeavy Whipping Cream flavored with a bit of portVanilla Ice Creme


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