Ingredients
Scale
For the Cake:
- 6 tbsp unsalted butter, softened
- 2/3 dark brown sugar
- 2 tbsp white granulated sugar
- 1 large egg + 1 large egg yolk
- 3/4 cup red wine, any kind you like
- 1 tsp vanilla extract
- 1 cup + 1 tbsp all-purpose flour
- 1/2 cup cocoa powder
- 1/8 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
For the Dark Chocolate Ganache Glaze:
- 70g dark chocolate
- 60g heavy cream
Instructions
- Pre-heat the oven to 320 F
- In a large bowl, cream the butter until it’s smooth. Add the brown and white sugar and continue creaming for 2 minutes until fluffy. Add eggs, red wine, and vanilla extract and mix well. You batter will look a little weird here, don’t worry about it!
- Sift the flour, cocoa, baking soda, baking powder, salt and cinnamon into the butter mixture. Mix until the batter is well combined and smooth.
- Pour the batter into a greased 9 inch round cake pan and bake for 25 to 30 minutes, or until a toothpick comes out clean. Cool on a rack.
- While the cake cools,heat up the heavy cream over the stove until it stats to simmer. Pour the heavy cream into the bowl of chocolate and let this sit for 2 minutes. Stir the mixture until it turns into a silky chocolate mixture. Set aside to cool.
- Once the cake and ganache are cool, pour the ganache over the cake and spread evenly. Refrigerate to set the ganache. You can serve your cake with a side of whipped cream like I did, or on it’s own. Enjoy!
Notes
Recipe adapted from Smitten Kitchen
- Prep Time: 10 minutes
- Cook Time: 30 minutes
