Port Wine Chocolate Cake with Port Wine Chocolate Ganache
Port wine chocolate cake has deep chocolate flavor with hints of berries, and is topped with port wine chocolate ganache. Rich, fudgy decadence!Adapted from Brownie Bites
Servings 16 slices
Calories 390kcal
Equipment
- 8-inch round cake pans (3)
- parchment paper
- baking spray
- Bake-Even strips
- sifter
- stand mixer with paddle attachment or hand mixer
- cake lifters
- small offset spatula
Ingredients
For the cake
- 2 cups all-purpose flour (8½ oz, 250g)
- 2 cups granulated sugar (14 oz, 400g)
- ¾ cup dark chocolate cocoa powder see Recipe Notes (2¼ oz, 64g)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 2 large eggs at room temperature
- 2 Tbsp dried buttermilk powder or 1 cup buttermilk, warmed, see Recipe Notes (½ oz, 18g)
- 1 cup water hot (omit if using buttermilk), see Recipe Notes (8 oz, 227g)
- ½ cup vegetable oil (4 oz, 114g)
- 2 tsp vanilla extract
- 1 cup port wine at room temperature (8 oz, 227g)
For the ganache
- ¾ cup heavy cream (6 oz, 170g)
- ¾ cup port wine (6 oz, 170g)
- 2-2/3 cups dark chocolate finely chopped, see Recipe Notes (16 oz, 454g)
Instructions
- Make the cake: Prepare three 8-inch round cake pans by spraying them with baking spray, then lining them with parchment paper circles. Spray the parchment paper circles.
- Soak the Bake-Even strips (if using) in cold water for 5 minutes. Press out the excess water (do not wring), and wrap them snugly around the cake pans.
- Preheat oven to 350°F.
- In a small bowl, whisk together the buttermilk powder and hot water. You can skip this step if you're using warmed buttermilk (see recipe notes).
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer and a large bowl), stir together the flour, sugar, dark chocolate cocoa powder, baking soda, baking powder and salt.
- Add the eggs, buttermilk, vegetable oil and vanilla to the dry ingredients; mix well.
- Slowly add the port wine. Mix gently, being careful not to overmix the batter.
- Divide the batter evenly between the cakes pans, and tap out the pans on the counter to release any trapped air bubbles.
- Bake for 30-33 minutes, or until a cake tester comes out with a few crumbs. The cake is fudgy, so be careful not to overbake the cakes. Every oven heats differently, so I'd start checking the cakes at the 25-minute mark.
- Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely. If you're not using Bake-Even strips, level the cakes before stacking.
- Make the ganache: Combine the heavy cream and port wine in a saucepan. Heat the mixture over medium-low heat until it's steaming and bubbles begin to form.
- Remove from heat, add the chopped chocolate and cover for two minutes.
- Open the lid and whisk the mixture until it's totally smooth. Set aside for about 30 minutes to cool. You want the ganache to be thicker and easily spreadable, but not too thin.
- Assemble the cake: Using the cake lifters, place one layer on the cake stand. Be careful because the layers can be delicate. Pour some of the ganache onto the center of the cake and use a small offset spatula to gently push the ganache off of the side so that it drizzles down the sides of the cake.
- Stack another layer on top and frost with ganache. Repeat with the third layer. If desired, frost the sides of the cake with ganache.
- Decorate the cake as desired. You can whip some of the ganache and pipe roses on top, or use sprinkles and cocoa nibs to decorate.
- Any leftover ganache can be scooped into balls and made into truffles. You can even use those truffles to decorate the cake.
- Chill the cake to firm up the ganache before slicing. Serve and enjoy!
Notes
I like the deep flavor that dark chocolate brings to a cake, but feel free to use regular cocoa powder in the cake and semi-sweet chocolate for the ganache. The flavor might be a bit less intense, but I won't judge.
Cake pan alternatives: you can adjust this recipe to make the size cake you'd like as follows:
- For a single layer mini cake: divide the ingredients by 4 (use a whole egg). Bake in a 6-inch round cake pan for 25-28 minutes.
- For a two layer mini cake: divide the ingredients by 2. Bake in two 6-inch round cake pans for 25-28 minutes.
- For a two layer cake: Bake the full recipe in two 9-inch round cake pans for 30-32 minutes.
- For a sheet cake: Bake the full recipe in a 9- x 13-inch baking pan for 30-32 minutes.
- For mini heart cakes: divide the ingredients by 2. Scoop 1/4 cup batter into wells using a large cookie scoop. Bake for 18-20 minutes.