Red Wine Cake with Cocoa Cream: a visually stunning dessert where wine becomes an integral part of the recipe, not just a curious ingredient.
In this preparation, red wine is used both in the batter and in the final cream, which remains visible on the surface and when sliced.
The base is simple and light, without butter, designed to absorb the cocoa and red wine cream poured at the end of baking. The result is a soft and fragrant cake, where the wine never overpowers the cocoa but accompanies its taste with an elegant aromatic note.
The choice of wine is crucial: it is better to opt for a young, fruity and low-tannin red, capable of enhancing the cocoa without being bitter.
The cream, enriched with a small amount of dark chocolate, gives shine and structure, making the cake perfect even from a visual perspective.
It is an ideal dessert to serve as a final meal dessert, at room temperature, when you want to offer something different from the classic chocolate cake, but just as satisfying.
It stays soft for days and this is something I really liked in the following days. So open a bottle of good red and let’s prepare together the Red Wine Cake with Cocoa Cream.
READ F.A.Q. AND TIPS AT THE END OF THE RECIPE
ALSO BIMBY VERSION
OTHER INTERESTING RECIPES
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Creative
- Seasonality: Autumn, Winter and Spring
Ingredients
- 3 eggs (medium)
- 150 g sugar
- 1/3 cup rice oil (or sunflower oil)
- 3/8 cup red wine (Nero di Troia)
- 1.5 cups type 1 flour
- 1/3 cup unsweetened cocoa powder
- 1 packet baking powder
- 3 oz g butter
- 2.8 oz g sugar
- 0.9 oz g unsweetened cocoa powder
- 0.7 oz g 70% dark chocolate (or what you have in the pantry)
- 2 tbsp ml red wine (Nero di Troia)
Tools
- Cake Pan 8 inches
- Electric Whisks
Steps
Beat eggs and sugar for a few minutes and then add the oil slowly with the whisks at low speed.
Pour in the red wine and mix.
Finally, add the dry ingredients and mix with a spatula to avoid mess. Pour into the greased mold and bake in a preheated oven at 320°F for 40/45 minutes. The toothpick test applies. Remove from the oven without removing the cake from the mold.
Melt the butter with the sugar and sifted cocoa in a saucepan.
When all lumps are gone, pour the wine (previously heated) and mix.
Turn off and add the dark chocolate. Stir until completely melted, so the cream becomes shiny, soft, and luscious.
Make holes with a kitchen fork, being careful not to touch the bottom of the mold.
Pour the cream over the cake in several steps to ensure it penetrates well.
Dough with Bimby:
Base
Place in the bowl eggs and sugar 5 min – speed 4
With blades moving speed 3, pour: oil in a thin stream, red wine (90 ml) 30 sec
Add the dry ingredients: 20 sec – speed 4
Pour into the mold and bake as indicated above.
Cream
Place in the bowl:
butter and sugar 3 min – 140°F – speed 2
Add sifted cocoa 20 sec – speed 3
Pour the red wine (40 ml) 2 min – 176°F – speed 2 and then the chocolate.
The cream should be fluid and shiny, not thick.
Note:
The cake should be pierced and soaked while still warm, so it absorbs part of the cream, leaving some visible on the surface.
The wine for the cake: better just opened, at room temperature and not too alcoholic.
Check out my review on the Cecotec wine cellar for 24 bottles.
Tips & Variations
Which wine to use: choose a fruity and smooth red (Nero di Troia, Merlot, young Montepulciano). Avoid very structured or oxidized wines.
More indulgent effect: keep some of the cream and pour it over the cake only when it is lukewarm, for an even shinier surface.
Extra aroma: you can add a pinch of cinnamon or a bit of vanilla only in the cream, so as not to cover the wine.
Storage: it stays soft for up to 4 days under a glass dome.
FAQ (Questions and Answers)
Can you taste the wine in the cake?
No, the wine does not dominate the flavor. It is mostly perceived in the aroma and in the cream, in a delicate and elegant way.
Does the alcohol evaporate during baking?
Mostly yes. Only the aroma of the wine remains, not the alcoholic effect.
Can another type of red wine be used?
Yes, as long as it is young, low-tannin, and not barrel-aged.
