Leftover Red Wine Chocolate Cake

This Leftover Red Wine Chocolate Cake is such a delicious wine infused treat! Leftover red wine gives this cake a deep decadent and chocolately flavor. It's topped with mascarpone whipped cream and strawberry red wine sauce. If you love red wine and dark chocolate, you have to try this cake recipe.

Course Dessert

Prep Time 30

Cook Time 40

Resting time 2 10

Total Time 3 20

Servings people

Calories 540kcal

Author Mara

Ingredients

Red Wine Chocolate Cake*

1 cups granulated sugar
¾ cup all-purpose flour
½ cup cocoa powder
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon kosher salt
½ cup red wine**
½ cup buttermilk
2 eggs
¼ cup vegetable oil
½ cup sour cream

Red Wine Strawberry Sauce (Optional)

1 cup red wine I used cabernet sauvignon
¼ cup granulated sugar
1 lb strawberries I used fresh and sliced them

Mascarpone Whipped Cream (Optional)

1 cup heavy whipped cream cold
½ cup powdered sugar
4 oz mascarpone cheese softened slightly
1 teaspoon vanilla extract

Instructions

Red Wine Chocolate Cake

Pre-heat oven to 350°F. Take your cake pan ( with a 6 cup capacity), spray with non-stick spray and set aside.
In a large bowl (of a stand mixer), add in all dry ingedients whisky by hand or with the whisk attachment.
Add in all wet ingredients and mix with the paddle attachment on stand mixer on medium speed until just combined.
Pour batter into the prepared cake pan. Bake for 35-40 minutes or until a wooden skewer comes out clean.
Cool in pan for 10 minutes then flip onto a cooling rack utnil room temperature.

Red Wine Strawberry Sauce (optional)

Thinly slice strawberries
In a medium saucepan, add in strawberries, red wine*, and sugar. Bring to a boil and whisk frequently.
Bring to a boil and stir occasionally.
Reduce to a simmer and stir occasionally for 10 minutes, until strawberries are soft and sauce is slightly thickened.
Remove from the stove. Let cool slightly.
Place red wine and strawberries into a blender.
Blend until smooth. Cool to room temperature.
Store in an airtight container in the fridge for about 2 hours.

Mascarpone Whipped Cream (optional)

Add the heavy whipping cream, vanilla and powdered sugar to a large mixer bowl.
Add the mascarpone cheese to the whipped cream and whip until combined. It will happen fairly quickly.
Use a silicone spatula to make sure mascarpone is fully incorporated. Set aside in the fridge until ready to use.

Cake Assembly

Place cake on serving plate. Top generously with mascarpone whipped cream.
Top with Strawberry Red Wine Sauce.
Garnish cake slices with whole or sliced strawberries if desired.

Notes

*This recipe is for a 6-cup capacity cake pan. Double the recipe for a 12-cup capacity cake pan and adjust the time accordingly.

**Depending on the red wine used the flavor of the cake will differ.

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition