Red Wine Chocolate Cake

We all cook with red wine, adding a glug or two to enrich pan sauces and stews, but did you know you can bake with it a well? Cabernet Sauvignon adds fruity notes that brighten this chocolate cake, which is great for a midday snack or casual dessert.



1/2 cup unsalted butter (4 ounces), melted, plus more for greasing
1 1/4 cups all-purpose flour (about 5 5/8 ounces)
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
1 large egg, at room temperature
1 cup Cabernet Sauvignon, at room temperature
1 teaspoon pure vanilla extract


1 (3-ounce) semisweet chocolate baking bar, finely chopped
2 tablespoons cold unsalted butter, diced
1 tablespoon light corn syrup
1/4 cup powdered sugar, sifted
2 tablespoons Cabernet Sauvignon, warmed
Flaky sea salt


Make the cake: Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and line with parchment paper. Whisk together flour, cocoa powder, baking soda, and kosher salt in a medium bowl. Whisk together granulated sugar, egg, and melted butter in a large bowl until pale; whisk in 1 cup wine and vanilla. Add flour mixture, and whisk to combine.