Indulge your senses with a delightful twist on a classic dessert: the Chocolate Port Wine Cake! This rich and decadent cake combines the luxurious flavors of dark chocolate and the sophisticated notes of port wine, making it the perfect treat for special occasions or a cozy night in. With a prep time of just 20 minutes and a total cooking time of 80 minutes, you’ll be savoring each moist, chocolatey bite in no time. Ready to impress your friends and family? Let’s dive into this irresistible recipe that will leave everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: French
Serves: 10 servings
Ingredients
- 1 cup port wine
- 1 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring complete coverage to prevent sticking.
- In a medium saucepan, combine port wine and cocoa powder. Heat over medium-low heat, whisking constantly until smooth and well-blended. Remove from heat and let cool to room temperature.
- In a separate medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract.
- Gradually fold the dry ingredients into the wet mixture, alternating with the cooled port wine-cocoa mixture. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or serve with a port wine reduction glaze for extra richness.
Tips
- Quality Ingredients Matter: Use a good-quality port wine and unsweetened cocoa powder to enhance the flavor of your cake. The better the ingredients, the richer the taste!
- Don’t Rush the Cooling: Allow the port wine and cocoa mixture to cool to room temperature before adding it to the batter. This helps prevent the eggs from curdling when mixed in.
- Sift Your Dry Ingredients: Sifting flour, baking powder, and baking soda not only helps to remove lumps but also incorporates air, making your cake lighter and fluffier.
- Avoid Overmixing: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake, so be gentle!
- Check for Doneness: Every oven is different, so start checking your cake a few minutes before the suggested baking time. A toothpick inserted in the center should come out clean when it's ready.
- Add a Touch of Elegance: For an extra touch of sophistication, dust your cooled cake with powdered sugar or drizzle a port wine reduction glaze over the top before serving.
- Pair with a Beverage: Complement your cake with a glass of port wine or a rich coffee to elevate the dessert experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
