What are some good uses for leftover red wine? Trick question. There’s no such thing as leftover red wine. Well, I just so happen to have 3/4 of a bottle of cabernet sauvignon that I have no intention of polishing off by myself, so what better use for it than putting it into a cake? This should be a delightful one for all you chocolate and wine lovers out there. (Giving credit where credit is due, this recipe is modified from this recipe on Delish.) The batter reminds me of my favorite ice cream from Columbia, Missouri local ice cream shop Sparky’s — their red wine Ghirardelli ice cream. It’s incredible.
Chocolate Red Wine Cake Recipe Ingredients
- 1 3/4 cups sifted all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/4 cups sugar
- 1/2 cup butter, softened at room temperature
- 1 1/2 teaspoons vanilla
- 2 large eggs, room temperature
- 1 cup cabernet sauvignon or other red wine, room temperatur
- 1/4 cup grated bittersweet chocolate or dark chocolate
Chocolate Red Wine Cake Recipe Directions
Preheat your oven to 350 degrees. Prepare a bundt or tube pan. In one bowl, sift together the flour, cocoa powder, baking soda and salt. In your kitchen mixer, combine the softened butter and sugar until fluffy. Beat in the vanilla and eggs. Then alternate adding the dry ingredient mixture and red wine a bit at a time, starting and ending with dry ingredients. Fold in the grated dark chocolate with a spatula. Pour the batter into your prepared pan, and bake for 30 to 40 minutes, or until your tester comes out clean and the cake springs back when gently pressed. Cool for about 15 minutes, then turn out of the pan to cool on a wire rack or your serving dish.