Red Wine Chocolate Cake

Yields: 1 8-inch cake

For the Cake:
85g (6 tbsp) unsalted butter, at room temperature
135g (2/3 cup) dark brown sugar
35g (2 tbsp + 1tsp) white granulated sugar
1 large egg + 1 large egg yolk, at room temperature
177ml (3/4 cup) red wine, any kind you like
1 tsp vanilla extract
133g (1 cup + 1 tbsp) all-purpose flour
41g (1/2 cup) dutch-processed cocoa powder
1/8 tsp baking soda
1/2 tsp baking powder
1/4 tsp table salt
1/4 tsp ground cinnamon

For the Dark Chocolate Ganache Glaze:
70g dark chocolate couvertures
70g heavy cream


For the Cake:
Preheat oven to 160°C. Grease and line the base and sides of a 8-inch round cake pan with parchment or baking paper.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then add the red wine and vanilla. Don’t worry if the batter looks a little uneven.

Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula. Spread batter in prepared pan.

Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. This cake keeps well at room temperature or in the fridge.

For the Dark Chocolate Ganache Glaze:
Heat the heavy cream over medium heat just until small bubbles begin to form. Pour the hot cream over the chocolate and whisk gently until fully melted and combined. Let sit at room temperature for about a couple of hours until it is of spreadable consistency*.

(Bake & Bait // Adapted from Smitten Kitchen)