Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

Chocolate-Cabernet Sauvignon Cake

BY Kevin Lee Jacobs | 72 Comments

Last updated on January 15th, 2023

038If only you could visit me today, I’d gladly offer you a slice of this Chocolate-Cabernet Sauvignon Cake. It’s as rich and decadent as you’d expect it to be. It’s exquisitely perfumed, too. It’s the kind of cake that says “Be My Valentine.”

It’s also the kind of cake that says “Eat me.”

I love cakes that speak their minds.

044Wanna make this X-rated poetry? Here’s the recipe in photographic steps, followed by a printable version that includes both U.S. and metric measurements:

038Tip some flour, salt, cocoa powder, and baking soda into a large green bowl…

039And whisk them all together.

024Next, throw some softened butter and some granulated sugar into the bowl of a standing mixer. Beat ’em at medium speed until they’re light and fluffy — about 3 minutes.

NOTE: If you don’t have a standing mixer, just use a large bowl and hand-held electric beaters.

043One at a time, beat in 2 large, organic eggs.

044Also, beat in 1 teaspoon of pure vanilla extract.

046At “low” speed, gradually beat in the dry ingredients…

047And 1 1/4 cups Cabernet Sauvignon. Add the wine and dry ingredients in alternating batches, mixing only until they disappear into the batter.

025Now butter and flour a 2-quart Bundt pan. Or, just spray the pan with “baking” spray. Baking spray contains flour.

No bundt pan in your batterie de cuisine? Get thee one. Any model will do. I ordered my “Jubilee” pan, pictured above, from this online source.

026Scoop the batter into the pan, and gently level the top with a spatula.

028Bake on the center rack of a preheated 350°F oven for 45 minutes. The cake is done when a skewer inserted into the cake comes out clean.

032Let the cake cool for 5 minutes, and then invert it onto a plate or platter.

036When cooled to room temperature, dust the cake with confectioners’ sugar.

038Serve on a pink plate, along with some softly-whipped, unsweetened cream.

What’s that you say?

Pink isn’t your color?

043Alrighty then. I have a red plate for you.

Folks, this isn’t just a cake. It’s the lover you’ve always wanted, and the ideal date for a Saturday night.

Here’s the printable, which you are only allowed to read if you promise to leave a comment below.

Print
Chocolate-Cabernet Sauvignon Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

1 hour

Yield: Enough for 8 servings

Chocolate-Cabernet Sauvignon Cake

This cake is the perfect date for Valentine's Day. It's dark, rich, and exquisitely-perfumed with good Cabernet Sauvignon. Don't make me beg you to try it.

Ingredients

  • 2 cups (256g) all-purpose ("plain") flour
  • 1/2 teaspoon salt
  • 1 cup (128 g) good-quality, unsweetened cocoa powder (not "Dutch" process)
  • 1 1/4 teaspoons baking soda
  • 2 sticks (226g) unsalted butter, softened to room-temperature
  • 1 3/4 cups (350g) sugar
  • 2 large, organic eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups (275ml) good Cabernet Sauvignon wine
  • Confectioners' sugar for dusting

Instructions

  1. Center the oven rack, preheat oven to 350°F, and butter and flour (or spray with "baking" spray) a 2-quart bundt pan.
  2. In a large bowl, whisk together the flour, salt, cocoa powder, and baking soda. In the bowl of a standing mixer (or, use electric beaters), beat the butter and sugar at medium speed until light and fluffy. Then beat in the eggs one at a time, followed by the vanilla extract. At "low" speed, add the dry ingredients and the wine in alternating batches. Blend only until the flour and wine disappear into the mix.
  3. Scoop the batter into the prepared bundt pan, and lightly level the top with a spatula. Bake until a toothpick inserted into the cake comes out clean -- about 45 minutes. Let cool in the pan for 5 minutes, and then unmold onto a plate or platter. When cooled to room-temperature, dust with confectioners' sugar. Serve with unsweetened, softly-whipped cream.
https://www.agardenforthehouse.com/chocolate-cabernet-sauvignon-cake/

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Comments

  1. 1

    Trudi says

    Ok ,for this Gluten free moma ,I will try it with Almond flour and it it’s good I will holler so loud you will hear me all the way to NY . If almond flour does not work, I will slink away and eat it all by myself …. because it IS CHOCOLATE after all!

  6. 6

    Patty says

    Lord have mercy!!! Is this what Ignatius J. O’ Reily was waitin for his momma to buy before he almost got wrested for being a communiss (while she was complaining about her arthuritis)? (If you haven’t read The Confederacy of Dunces, you should.) I finally have a recipe for wine cake!!! Thank you, you damn Yankee!

  8. 8

    Louise says

    I might use a mix of rice flour, potato starch and tapioca starch with almond flour to make a lighter gluten free cake.

    I wonder if I have the right wine…

  10. 10

    Pat says

    Sorry Kevin I have another question this morning. Your chocolate cake looks divine. Could you please tell me if you use cake flour or regular flour. Or does it matter? Thanks, Pat

  12. 12

    Kevin Lee Jacobs says

    Hi Janet – Whoops! I’ve added the sugar amount to the printable recipe: 1 3/4 cups (350g).

    Hi Pat – Thanks for posting your comment here. I used regular all-purpose (or “plain”) flour for the recipe. No need to use cake flour.

  13. 13

    Sarah N. says

    This looks soooo good. I cannot drink alcohol with my meds so any opportunity to mix in a little with food is welcomed! And I shall get me a decent bunt pan!

  14. 14

    Samantha Gray says

    OMG! This will be – no crystal ball, but I predict it here, before you all – my husband’s favourite cake now. This will replace his beloved Mississippi Mud cake. He’s a wine maven and adores chocolate.

  15. 15

    Paula Diggle says

    Chocolate, wine and cake!! Any one of those is attractive! Can you tell me what size cake tin you would need if you didn’t use a Bundt pan – since I don’t have one! Also, the cooking time etc if it’s different. Can’t wait to try it. Oh, what is cake flour? Is it what we call self-raising in the UK?

  16. 16

    Trish says

    My birthday is 2 days before Valentine’s Day. This will be my new birthday cake. Thank-you!

  17. 17

    Arden | Real-Food-Real-Life.com says

    I’m not normally super-drawn-to desserts (I know, how weird is that?!?) but I must say this looks fabulous. I wonder if a drizzle of dark chocolate ganache would be overkill or would be good. Think I’ll try it! Thanks again as always for a wonderful looking recipe.

  18. 18

    Kelly says

    I am making this right now but I just noticed in the recipe it doesn’t mention how much sugar. Help!

  19. 19

    dori says

    One of these days will you please show a picture of how to “dust cake with confectioner’s sugar”? If it is cookies or donuts

    I put them in a bag
    With the sugar and shake,
    But that wouldn’t do
    For a cake.

  20. 20

    Kevin Lee Jacobs says

    Hi Paula Diggle – I’ve only ever made this cake in a bundt pan. Lacking such a pan, you could probably use any cake tin (or loaf pan) that will hold 2.1 liters. Check the cake after it has baked for 40 minutes.

  21. 21

    Kevin Lee Jacobs says

    Hi Kelly – 1 3/4 cups sugar. Hope you rec’d the email from me!

    Hi Dori – To “dust” a cake, put 1/4 cup confectioners’ sugar in a fine-mesh sieve (or “strainer”). Tap the side of the sieve with your hand, and the sugar will sprinkle gently and evenly all over the cake. It’s a fun job!

  22. 22

    Kelly says

    I got you email just in time!!! Thanks! It’s in the oven now. It may be the best tasting batter ever.

  26. 26

    Marianne says

    Oh my, stop this right now! Too many delicious recipes! Haha! Thanks, Kevin! And to think I almost gave away my bundt pan!

  29. 29

    Allison says

    As usual, if I want a birthday cake I’ll have to make it myself. This one gets my attention!

  31. 31

    Debra says

    OMG!! Kevin does the wine come through in the flavor of the cake?
    I have to make this for hubby who loves a cab and chocolate!

  32. 32

    Trudi says

    I made it for “the game ” party last night. I think i need to check my over temp. I left if for the full 45 minutes (didn’t trust t my nose as i usually do) and it dried out . (can you imagine that with two sticks of butter!)It also did not rise well. I have had trouble with my bundt cakes rising since i moved to Ga . They were always high and gorgeous when i lived on Long Island. . Guess i need to do some research.The taste was good .and folks we amazed that it had wine in it.

  33. 33

    Trudi says

    Ps i did it the first time with normal flour. today I think i will try it with almond flour. Stay tuned

  34. 34

    Kevin Lee Jacobs says

    Hi Debra – The wine flavor permeates the cake, and compliments the chocolate. Enjoy!

    Hi Trudi – You are right — your oven might run “hot.” Maybe reduce the baking time to 40 minutes. You might test your baking soda too, if you haven’t already (here’s the how-to). As it bakes, the cake should rise to the top of the bundt pan, and its crumb should be moist and wonderful. Let me know how the almond flour-version works out for you!

  35. 35

    Trudi says

    the baking soda is fresh. are you sure you did’t meek baking powder? and maybe the sugar difference effected it.? I read it as 1 and1/4 cups ….so that is a being difference …..so much trouble for piece of chocolate cake! LOL

  36. 36

    Kevin Lee Jacobs says

    Hi Trudi – Ingredients in the printable are what I used. One other note – take care not to over mix the batter once the dry ingredients have been incorporated, or the cake won’t rise! Also, put the cake in the oven right away. Baking soda (not powder) loses its foaming action soon after it touches the wet ingredients in acidic batters and doughs.

  39. 39

    linda says

    I just made and tasted the cake – unbelievably light, moist and the flavors are delicious!! I used 1/2 dark chocolate 1/2 “regular” cocoa powder. I used three thieves cabernet sauvignon. it will take all my will power to not finish this cake I the next two days – BY MYSELF!

  42. 42

    VGRB says

    Perfect Valentine’s Cake! And it turned out perfectly – just like the picture!!! Made my day.

  43. 43

    Chit says

    I have a bundit made of silicon…would that be okay? Why can’t Dutch processed chocolate be used? Thanks Kevin…enjoying do much your blogs!

  45. 45

    Deborah says

    this was so delicious! I do not have a bundt pan so I made cupcakes. Was able to share them for Valentine’s Day. Any report back on a gluten free version? My daughter wants to know so she can make this cake too!

  46. 46

    GK says

    I think this cake should be called “The Man’s Get Out of Jail Free”cake because what woman could ever not forgive her husband who baked one of these for her. I couldn’t resist I added a half cup of mini semi sweet chocolate chips to the batter.

  47. 47

    DIANE says

    HAVE TO SAY I HAVE MADE THIS CAKE SEVERAL TIMES. MY HUSBAND LOVES IT AND I ;HAVE TAKEN IT TO GATHERINGS. AND ALWAYS PEOPLE WANT THE RECIPE.

    I ALWAYS MAKE SURE THAT I HAVE CABERNET SAUVIGNON & BAKING COCOA IN THE HOUSE.

    THANKS AGAIN

  49. 49

    Connie Mullen says

    I will definitely be trying my skills out on this cake. Thanks Kevin and to all of the good feedback everyone has provided. I’m guessing that the rest of the bottle is the reward for a job well done!

  50. 50

    Katie says

    This cake is baking right now! I brought the cocoa home from Germany. The cocoa is dark and fabulous so I know the cake is going to be over the top delicious! I might pair up the cake with the homemade whipping cream and raspberries next time. I wanted to make this at work last week, but we were out of the red wine.
    I can’t wait! Thank you for all the recipes you share Kevin!

  51. 51

    Sandra Payette says

    This is my go to cake for Valentine’s Day, Kevin. Wow, I’m out today buying the best wine for this beauty. Your recipes always turn out for me. I so appreciate your blog site. xo

  53. 53

    Christy says

    Any word as to a gluten free version? Did almond flour work well? This just sounds too good to pass up!!

  55. 55

    Shawnee says

    Kevin, looks fabulous. Love your Bundt pan choice—such fun, and most importantly, thanks for following up about the cocoa. I was reading the ingredients out loud and my husband asked why the distinction on cocoas. Asked and answered in less time than I could ask Google!

  56. 56

    Rose says

    Jacob, Can you, please, tell me the brand of non Dutch processed cocoa powder that you use? Most of the brands that I have looked into have reviews claiming high cadmium levels. Thank you for your help! This recipe sounds different, yet wonderful! Happy Valentine’s Day!

  58. 58

    Renee Coursey says

    Regarding the question about gluten free. I would just use the “Cup 4 Cup” flour or 1 to 1 Flour. Both are gluten free. The only thing I have found using my oven is that it runs cooler so I either
    have to bake GF things longer or turn the heat up in the oven.

  60. 60

    Sandra Payette says

    Oh wow, Kevin. Made this cake on Valentine’s Day but it is really for Sunday supper. Thought I would put some fresh strawberries in the middle and drizzle it with my strawberry coulis. It really is a beautiful cake. I’m sure my dinner mates will love it. Of course I’ll add the cream on the side like you did so decadent it will be. Many thanks for all that you share. xo

  64. 64

    DeeAnna says

    Hi, Kevin — I learned the hard way that using butter to grease a Bundt pan is not the best choice. Butter contains some water, and any trace of water in the fat-flour coating will make a Bundt cake more likely to stick. Nowadays, I always grease a Bundt pan with a water-free fat — cooking spray is my usual choice, but shortening, lard, ghee, etc. will do. — and then dust with flour. I shed many tears when trying to unmold Bundt cakes before I learned this tip. Many thanks for your wonderful recipes, sense of humor, and engaging stories — I enjoy reading your newsletters.

  65. 65

    Bobbi says

    This cake sounds and look scrumptious!! I can hardly wait to try it. I am definitely making it for hubby tomorrow, thank you!!

  66. 66

    Nancy says

    Well, as wonderful as this sounds, I made your Flourless Chocolate Cake yesterday so it will be moist and delicious for today’s Valentine’s dinner with some fresh whipped cream on top. When I asked my wife if she would like that for dessert she just looked at me like I had lost my mind and asked how could that ever be a question for that cake! Our favorite – thanks Kevin.

  67. 67

    Jacqueline Lee says

    I LOVE reading everything you write. It is so personable, like listening to a friend talk. You explain things well. All parts of your garden are gorgeous too!

  69. 69

    Patricia Yerian says

    Kevin,
    I’m in the middle of making this cake now for my husband’s birthday. I printed out the recipe and noticed that it doesn’t say what temp the oven should be. I looked again and it is in the picture instruction so all is well. You might want to add it to the printed version. Anxious to try it. Chocolate, wine, cake – what’s not to like? Thank you kind sir. Pat

    PS Glad I returned so I learned about the sugar too!!

  70. 70

    Franceen Elias-Stein says

    Who can wait for Valentine’s Day to try making this delicious sounding cake?? I’m baking it today!

  71. 71

    Jan T says

    This recipe sounds heavenly, and all the comments make me want to make it even more. I too will try it GF, using Bob’s Red Mill One to One Baking Flour. Fingers crossed that it works out…hate to waste a good Cab Sav…lol. I absolutely LOVE the design of your bundt pan Kevin!
    Happy Valentine’s Day!

Trackbacks

  1. […] Naturally, we should treat ourselves to some cake before we head outside. It’s a particularly decadent cake, because I made it with chocolate and red wine. Here’s the recipe. […]

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