Red Wine Cake Recipe is a delish cake for special occasions. If you love wine and chocolates too then nothing can out beat this cake, wherein wine is not only added to the cake batter but is also used for soaking it. A perfect cake for anniversaries or for Valentine's Day!

 

Wine Cake recipe

 

Red Wine Cake

This wine cake recipe is an eggless one and is made using whole wheat flour.

In my Christmas Cake, I may not have soaked fruits in Rum but this chocolate cake is drenched in wine, that too red wine. If looking for more recipes with alcohol, then try my easy Chocolate Truffles in which Rum is added.

As the pic says a lot, I made this wine cake for an anniversary and of none other than myself and my dear hubby. As we celebrated our 26th anniversary this year, so still having the hangover of last year's silver jubilee celebrations, I decided to keep it very low-key and a simple one only. Also, as my nephew too has started baking and was baking a cake for us so I was not in a mood to bake at all. But then hubby dear came up with the idea of Red Wine Cake and I just couldn't say 'no' then.

And then on the same day that too in a jiffy, I baked this easy chocolate cake with lots of wine in it. I purposely avoided adding any dried fruits or any such thing and kept it plain chocolate cake only. And it turned out to be one delish cake! If you love wine and chocolates too then nothing can out beat this cake.

And another specialty of this cake is its frosting. If you are thinking that it's a Chocolate ganache then please have a look again. There is no chocolate in it. Instead, it's chocolate jelly made with cocoa powder and Agar powder. Isn't it interesting?

 

chocolate Cake with red wine

 

How to Make 

I kept the recipe very simple by simply making a chocolate cake and adding wine to it. I added red wine to it but you can go with the same or may opt for white wine too.

Also, I did two things to augment the taste of wine in this cake.

Firstly, I kept it a low height cake and secondly, as mentioned above, once the cake was baked and cooled slightly then I poked it from the top and brushed lots of red wine on it so that it found its way to the center of the cake as well. This was one step I would highly recommend you to go through if you love wine. For making the chocolate cake I followed a slightly different recipe this time and was happy with the results. You can follow this or any other chocolate cake recipe too.

 

 

Ideas For Frosting Red Wine Cake

I was having multiple ideas for frosting it but obviously, had to go with anyone only. Since I made a chocolate cake with red wine so the obvious frosting was of chocolate ganache. But I decided to go with a new one this time.

This frosting is like chocolate Jelly and is more or less like my chocolate sauce recipe with slight changes and the addition of Agar powder instead of cornflour which helps in setting this frosting beautifully.

I am sharing the other ideas below, so feel free to choose whichever you like the most!

  • Cover it Chocolate Ganache: You may check the full recipe of making chocolate ganache in my Chocolate cake in Microwave post.
  • Icing Sugar: Just take a stencil of a heart or simply cut a heart shape paper (or any other that you like), keep it on the cake, and cover it with icing sugar. You may check the complete method in my Basic Sponge Cake recipe.
  • Fresh Fruits: Top it up with some fresh fruits like Kiwi and Strawberries.

 

 

Step By Step Recipe

A. For The Wine Cake

  • Take warm milk, add lemon juice to it, and keep it aside for 5 to 10 minutes. During this time the milk will curdle and turn into buttermilk and that's what we want. But take care that the milk is warm otherwise it will not curdle.

Curdle milk

  • Sift whole wheat flour, cocoa powder, baking soda, baking powder, and salt at least 6 to 7 times. Sifting wheat cakes multiple times is the key to get light cakes, so do not skip this point.

Sift dry ingredients

  • In the curdled milk, add oil, coconut sugar (or jaggery powder) and vanilla essence. Mix everything till coconut sugar is dissolved fully. If using jaggery powder then sift it before using it as the tiny lumps in it may affect the texture of the cake.

Add oil, sugar and essence to curdled milk

  • Mix the sifted dry ingredients into this in 2 or 3 batches.
  • Lastly, add 1/4 cup wine and mix it. I added red wine. You can add white wine too.

Mix dry ingredients into wet and add wine too

  • Now is the time to rest the batter at least for 10 minutes so that gluten gets time to relax which will give a better texture to the cake.
  • Preheat microwave convection oven at 170 degrees. If using a conventional oven then preheat it at 180 degrees C for 15 minutes.
  • Grease a 6" or 7" cake pan and put the batter into it. I used 7" as wanted a low height one
  • Tap the cake pan so that air bubbles, if any, are released.

Pour it in the baking pan

  • Bake it for 30 to 35 minutes or till the skewer inserted inside it comes out clean.
  • Once baked, wait for 10 to 15 minutes, loosen the edges of the cake using a knife and invert it on a wire rack.
  • Let it cool completely.

bake for 35 minutes

  • Once cooled, poke holes into using a fork and put wine into this either through a brush or spoon. By doing this, the wine will seep into the cake rendering its full taste into it.

Poke holes

  • Cover it with chocolate ganache or icing sugar or go for the frosting given below.

B. For Frosting

  • In a pan, take the cocoa powder, jaggery powder, cream, water, and vanilla essence. Mix everything and cook for a minute or so till jaggery is dissolved fully.
  • Dissolve Agar powder in 1/2 cup water and boil it for a minute. Soon, it will thicken up and turn jelly-like. This is very necessary to activate Agar so do not skip this point.
  • Mix the activated Agar solution into the cream solution and just cook it for 10 to 20 seconds.
  • Let it cool slightly. If cooled more then it will set in the pan only. In case it sets, even then, no worries. Heat it and it will be liquidy again.
  • Pass it through a strainer to get rid of tiny particles of agar.
  • Now, keep the cake along with the wire rack/mesh and place it over a bowl. Pour this frosting over the cake, drippings will be collected in the bowl placed below the mesh.
  • For chocolate hearts, spread the frosting mix on the kitchen platform or on a plate. It will set within a few minutes and then cut shapes from it.

make chocolate jelly

  • Arrange these shapes on your cake and a delectable red wine chocolate cake is ready to be devoured.

Red Wine Cake

Variation

  • Chocolate Cake: To make it a simple chocolate cake, just omit the wine.
  • Vegan Red Wine Chocolate Cake: Replace milk with any plant-based milk and cream with non-dairy milk.

 

FAQs

Q) Does Wine Evaporate While Baking?

  • It's true! It may not evaporate 100% but definitely, some portion of it gets evaporated and that's because of the basic nature of alcohol. But despite that, some wine is very much there and therefore it is not meant for children. Wine cake is ideally an adult cake so keep in mind this point while planing to go for it.
  • But that doesn't mean that you don't add wine into the batter. This is because it affects the texture of the cake as well, so do add then also.

 

Q) How to Bring Out the Taste of Wine in Wine Cake?

As wine does evaporate to some extent while baking. So, instead of adding more wine into the batter isn't it better to add it over and above it once baked? So, I prefer brushing more on the top when it is baked and cooled. And trust me, it definitely is a better option and I am sure you will agree with me. And this is the best way to taste a lot of wine in your chocolate cake.

Q) Can I make this cake vegan?

If you want to make this a vegan cake then either use almond/cashew milk or you may follow my Vegan Chocolate muffins Recipe and then proceed as given in the recipe below. Also, for frosting, you may use non-dairy whipping cream.

New To The World Of Baking?

If you have recently started baking cakes or are having difficulty in baking cakes then I would suggest you to go through 16 TIPS FOR BAKING A GOOD CAKE  and CAKE BAKING MISTAKES as well.

TEATIME CAKE, RAGI CHOCOLATE MUFFINS and VEGAN ORANGE BLUEBERRY CAKE are some really easy recipes perfect for beginners.

 

Related Recipes

Some other cake recipes for Birthday or other celebrations that you may like to try are:

And, if you are not fond of frosting, then you must try this Mawa Cake.

Let’s Connect

I hope you have liked this Eggless Red Wine Cake Recipe and will surely try it out for your loved ones. I will be happy if you share your creations on Instagram and tag me #samirasrecipediary there.

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Eggless Red Wine Chocolate Cake

A delish cake for the lovers of wine and chocolate both.

Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Frosting Time 10 minutes
Author Samira Gupta

Ingredients

My Cup Measures 240 ml

For The Cake

  • 1 Cup (130 g) Whole Wheat Flour
  • 3 Tbsp Cocoa Powder
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • A Pinch of Salt
  • 1/4 tsp Instant Coffee Powder (Optional)
  • 1 Cup Milk, Warm
  • 1 Tbsp Lemon Juice
  • 1/4 Cup Oil
  • 3/4 Cup Coconut Sugar/Jaggery Powder
  • 1 tsp Vanilla Essence
  • 3/4 Cup Red Wine

For the Frosting

  • 1/2 Cup (120 ml) Cream
  • 4 Tbsp Cocoa Powder
  • 1/4 Cup Coconut Sugar/Jaggery Powder
  • 1/2 tsp Vanilla Essence
  • 1/4 Cup Water
  • 1 Tbsp Agar Powder + 1/2 Cup Water

For Topping

  • 2 Tbsp Desiccated Coconut
  • Few Silver Balls

Instructions

For The Cake

  1. Take lukewarm milk, add lemon juice to it and keep it aside for 5 to 10 minutes. This is because during this time the milk will curdle and turn into buttermilk and that's what we want.
  2. Sift whole wheat flour, cocoa powder, baking soda, baking powder, and salt at least 6 to 7 times. Sifting wheat cakes multiple times is the key to get light cakes, so do not skip this point.
  3. In the curdled milk, add oil, coconut sugar and vanilla essence and mix everything.

  4. Mix in the sifted dry ingredients into this in 2 or 3 batches.

  5. Lastly add 1/4 cup wine and mix it. The batter should be of flowing consistency. If too thick, then add some milk.

  6. Now is the time to rest the batter at least for 10 minutes so that gluten gets time to relax which will give better texture to the cake.
  7. Preheat oven at 180 degrees for 15 minutes.
  8. Grease a 6" or 7" cake pan and put the batter into it.
  9. Tap the cake pan so that air bubbles, if any, are released.
  10. Bake it for 30 to 35 minutes or till the skewer inserted inside it comes out clean.
  11. Once baked, wait for 10 to 15 minutes, loosen the edges of the cake using a knife and invert it on a wire rack.
  12. Let it cool completely.
  13. Once cooled, poke holes into using a fork and put wine into this either through a brush or spoon. By doing this, the wine will seep into the cake rendering its full taste into it.
  14. Cover it with chocolate ganache or icing sugar or go for the frosting given below.

For Frosting

  1. In a pan, take cocoa powder, jaggery powder, water, cream and vanilla essence. Mix everything and cook for a minute or so till jaggery is dissolved fully.

  2. Dissolve Agar powder in 1/2 cup water and boil it for a minute. This is very necessary to activate Agar so do not skip this point.

  3. Mix the activated Agar solution into the cream solution and just cook it for 10 to 20 seconds.
  4. Let it cool slightly. If cooled more then it will set in the pan only.
  5. Now, keep the cake on a wire rack/mesh and place it over a bowl. Pour this frosting over the cake, drippings will be collected in the bowl placed below the mesh.
  6. For chocolate hearts, spread the frosting mix on the kitchen platform. It will set within few minutes and then cut shapes from it.
  7. Arrange these shapes on your cake and a delectable red wine chocolate cake is ready to be devoured.

Recipe Notes

  1.  I used red wine, you may go for white wine too.
  2. I used coconut sugar as its GI is very low. You can use the same or jaggery powder or any other sweetener of your choice.
  3. Coffee powder enhances the taste of chocolate but still it is optional.
  4. Take warm milk only otherwise it will not curdle after adding lemon juice.
  5. Lemon juice can be substituted with vinegar. Use 1 tsp vinegar in that case.
  6. Use normal dairy cream for the frosting. I used Amul. For making it vegan, use non-dairy cream.
  7. In case the chocolate jelly mix sets, then heat it and it will be liquidy again.

Happy Baking...