Red Wine Chocolate Cake

14 Feb


Happy Valentine’s Day to us! We had a lowkey dinner last night and whipped up beet soup (in the vein of all things RED), creamy butternut squash mac & cheese, and red wine chocolate cake.

This was a new recipe for me, based on this. Rafe wanted to put this into a bundt pan (I balked at first, but it was I think it went quite well with the honey whipped cream we made to accompany it.


  • 1 stick butter, softened
  • 3/4 c brown sugar
  • 1/3 c sugar
  • 1 egg
  • 3/4 c red wine
  • 1/4 c plain yogurt
  • 1 tsp vanilla
  • 1 1/4 c flour
  • 3 tbsp cornstarch
  • 3/4 c cocoa powder
  • 1/4 tsp  baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt


  • Preheat oven to 325. Grease whatever pan you want to use (loaf pan, bundt pan).
  • In a large mixing bowl, cream the butter and sugars. Add egg and vanilla and beat until smooth. Beat in the wine and yogurt– the consistency will be a little weird (egg and wine don’t really get along, but don’t be worried).
  • In a separate bowl, whisk together and sift the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Add to wine mixture slowly, mixing until just incorporated. It should be thick and heavy, but again, don’t be worried.
  • Pour batter into baking pan and bake for 45 min, or top is cracked.

Eat with honey whipped cream (just beat 1/3 c whipping cream with 1-2 tbsp honey until soft peaks form). YUM.

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