High Altitude Red Wine Chocolate Cake

High altitude red wine chocolate cake, topped with rich, creamy dark chocolate ganache. This dense and fudgy chocolate cake has a distinct red wine flavor that’s perfect for special occasions.

You might also love these high altitude recipes for chocolate sheet cake, chocolate loaf cake, and baked chocolate espresso cake donuts.

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Why You’ll Love This Recipe

No Mixer Needed. The cake batter and the ganache for this red wine chocolate cake is quick and easy to make with just a bowl, whisk and spatula.

Special Occasion Approved. For the wine lover in your life, treat them to this rich chocolate cake for Valentine’s Day, Father’s Day, birthdays or anniversaries.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cake

• Flour. All purpose flour adds structure and strength to the cake batter.
• Granulated Sugar. Adds sweetness and moisture.
• Cocoa Powder. Use a good-quality, unsweetened Dutch processed cocoa powder for the best flavor and a rich, dark color.
• Baking Powder. Leavening agent, so the cake rises.
• Salt. Balances the sweetness and enhances the flavor of the chocolate.
• Eggs. Add moisture, structure and strength.
• Red Wine. For the best flavor, use a decent quality red wine that you enjoy drinking.
• Whole Milk + Vegetable Oil. Moisture.
• Vanilla Extract. Flavor.

Ganache

• Chocolate. While you can make chocolate ganache with chocolate chips, they don’t melt quite as smoothly. I prefer to use a bar of chocolate, around 55% cacao.
• Heavy Whipping Cream. The high fat content of heavy whipping cream makes a thick, rich, creamy ganache.

Instructions

Cake

• Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the bottoms of two 6-inch cake pans with non stick baking spray.
• In a bowl, sift together the flour, sugar, cocoa powder, baking powder and salt.

• Add the beaten eggs, red wine, oil, milk and vanilla, and whisk just until combined, taking care not to over-mix.
• Divide the cake batter between the pans, and bake for about 27-30 minutes, until the tops spring back when lightly touched and a cake tester or toothpick inserted in the center comes out clean or with moist crumbs clinging to it.
• Set the pans on a cooling rack, covered loosely with a clean kitchen towel, and cool completely. Before assembling the cake, use a sharp knife to level off the domed tops on the cakes.

Ganache

• Finely chop the chocolate and place it in a bowl.
• Pour the cream into a saucepan, and warm the cream on the stove over medium heat, just until hot, and beginning to simmer around the edges.
• Pour the hot cream over the chocolate, let stand for 3 minutes, then stir until smooth and creamy.

• To assemble the cake, place one of the cake layers on a plate or cake pedestal. Pour half the ganache on top of the cake, gently spreading it towards the edges of the cake with a small offset spatula, letting it drip over the edges.
• Place the second layer of cake on top and repeat with the rest of the ganache.

Recipe Variations

One Layer Cake. Instead of a two layer cake, simply bake the cake batter in a greased 8-inch square baking pan. Start checking for doneness after about 35 minutes. With a one layer cake, you don’t even have to cool the cake completely, if you don’t want to wait long to eat dessert. While the cake is still warm, pour the ganache on top of the cake, and serve warm squares of cake from the pan.

8-Inch Layer Cake. For a larger cake that feeds up to 16 people, double the recipe, and bake the cake batter in two 8-inch cake pans. The bake time will be about the same or a few minutes longer. Be sure to check the cake for doneness.

Serve with Whipped Cream. A rich, fudgy chocolate cake like this red wine chocolate cake is fantastic with lightly sweetened fresh whipped cream or cold vanilla bean ice cream.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.

Frequently Asked Questions

What cocoa powder did you use?

I used Cacao Barry Extra Brute Dutch Processed Cocoa Powder.

How should I store the leftover cake?

Keep your cake in an airtight container at room temperature for up to 3 days.

Can this cake be frozen?

If you want to bake the cake in advance, cool the cake layers completely, wrap them in several layers of plastic wrap, and freeze for up to 3-6 months. Thaw completely before assembling with the ganache.

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