Recipe: Perfect Espresso Chocolate Wine Cake

Espresso Chocolate Wine Cake. Moist Chocolate Cake layered with Espresso and Chocolate light and fluffy buttercream and covered with a delicious dark Chocolate Ganache. Red Wine Chocolate Cake from Scratch. Valentine's Day is right around the corner, my friends!

Well, mine, and your, chocolate dreams are coming true right now with this rich and fudgy No Bake Espresso Chocolate Fudge Cake. This indulgent chocolate cake is perfectly dense, moist, and ridiculously good. Chocolate and coffee flavors pair so nicely for this bakery style cake! You can have Espresso Chocolate Wine Cake using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Espresso Chocolate Wine Cake

1. It's 3 cups of all-purpose flour.
2. Prepare 2 cups of unsweetened chocolate powder.
3. It's 1/2 cup of milk.
4. You need 2 cups of ChocoVine Espresso Dutch Wine, chilled.
5. It's 1 tsp of cardamom.
6. You need 2 tsp of pumpkin pie spice.
7. It's 2 tbsp of vanilla extract.
8. It's 1 cup of butter, softened.
9. Prepare 3/4 cup of white sugar.
10. Prepare 1 tsp of baking soda.
11. Prepare 2 of eggs.
12. Prepare 1 tsp of nutmeg.
13. It's Pinch of salt.

Add sugar, flour, unsweetened cocoa, baking soda, baking powder, and salt to the bowl of your standing mixer, and whisk until fully incorporated. Chop chocolate and melt in a saucepan over medium-low heat. Then this red wine layer cake recipe is for you! My advice is to use good quality baking cocoa and a red wine that you wouldn't mind drinking on it's own.

Espresso Chocolate Wine Cake step by step

1. Preheat oven to 375 Fahrenheit..
2. Mix all the dry ingredients in a larger bowl minus the pumpkin pie spice and sugar.
3. Mix the butter, vanilla extract, eggs and sugar until smooth.
4. Mix in the pumpkin pie spice, milk and Dutch Wine (this is the Wine I used) into the butter mixture.
5. Mix the wet ingredients into the dry ingredients until there are no more lumps.
6. Pour mixture into cake pan of choice, I used a cupcake pan but any kind will work.
7. Place the pan into the oven and bake for 25-30 minutes or until you can pull a tooth pick out clean.
8. Optional: use marsh mellows as “frosting”.
9. Optional: make an extra amount to use in a buttercream frosting with the Dutch Wine. Method: simmer Dutch Wine with milk on medium-low heat for 15 minutes. Make basic buttercream frosting, and add in extra cake crumbles. Add the Dutch Wine when done simmering and mix on medium speed..

I used a bottle of Malbec that I happily drank a glass of while whipping this cake up. This white chocolate mocha cake pairs tender white chocolate espresso cake layers with a whipped white chocolate ganache and silky espresso buttercream. Butter springform pan, then lightly dust with cocoa powder, knocking out excess. This Red Wine Chocolate Cake is super moist, baked with red wine and filled with a fresh raspberry buttercream! It's decorated in such a fun way making it a great cake for Valentine's Day or any occasion!

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