Rich and decadent, this chocolate cake with port wine has deep chocolate flavor enhanced with a hint of berries. Topped with a chocolate and port wine ganache, this extraordinary Chocolate Port Wine Cake is for adults-only chocolate lovers!
Jump to:
- Why this recipe works
- Recipe Ingredients
- Substitutions for buttermilk
- How to make Chocolate Port Wine Cake
- Bake even, flat-topped cakes with this tool
- Storage and make-ahead instructions
- Size the cake to fit your needs
- Questions asked and answered
- More recipes for cake to try
- Recipe
- Chocolate Port Wine Cake
- Comments
Why this recipe works
- Dark chocolate goes especially well with the plum, black cherry, and berry notes in many port red wines
- The chocolate and port wine ganache underscores the full intensity of the wine and chocolate
- You can choose the size of the cake that works best for you
If you love chocolate cake, you'll love this chocolate cake recipe. I mean really love this cake.
You can find any number of rich dark chocolate cake recipes, and most are accentuated with coffee to deepen the chocolate flavor. Here, we replace the coffee with port wine (a red wine fortified with brandy) to add undertones of the deep fruity flavors present in the wine to complement the chocolate. This chocolate cake with wine recipe works. It really works!
And what do you use for frosting a Chocolate Port Wine Cake? How about a chocolate and port wine ganache!
Combining port wine with chocolate is exceptional – many times cocoa has fruit undertones that can be paired with different wine flavor profiles. Dark chocolate goes especially well with the plum, blackberries and black cherry notes in wine.
Port wine accentuates the chocolate while adding hints of red berries in the background. The cake is very moist and fudgy, and you can notice a hint of berries underneath all the chocolate goodness. The port wine chocolate ganache underscores the full intensity of the port wine and chocolate together.
While the alcohol bakes out of the cake, the ganache is still spiked. This extraordinary Chocolate Port Wine Cake is perfect for grown-up birthdays, extra-special celebrations, holidays like Valentine's Day and New Year's Eve, and all (adult) chocolate lovers!
Grab your favorite port wine (or red wine) and make this beautifully rich and delicious chocolate cake to celebrate a special occasion, or just because!
Recipe Ingredients
You'll need the following ingredients to make this Chocolate Port Wine Cake recipe:
And the ingredients needed for the chocolate port wine ganache frosting recipe:
Ingredient Notes
Chocolate and cocoa powder: The dark chocolate (either from chocolate wafers or a solid chocolate bar) and dark chocolate cocoa power used here give this cake and ganache a deep rich chocolate flavor. You can use semisweet chocolate and regular unsweetened cocoa powder if you prefer.
Port wine: The addition of the port wine to the cake and ganache enhances the berry undertones of the chocolate without really calling attention to itself. Use a good, rich, full-bodied port wine that you like to drink. Or replace the port with your favorite red wine or even whiskey, like in this Whiskey Chocolate Ganache Cake.
As I mentioned above, be aware that the alcohol isn’t cooked out of the ganache, so there is a kick to it. This ganache is for adults only, and is not pregnancy- or kid-friendly.
You can learn more about port wine in the FAQ's below.
Buttermilk powder: The purpose of buttermilk in a cake is to give an acid for the baking soda to react with, thus lifting the cake. I use buttermilk powder because it is easy to keep in the pantry. You can use fresh buttermilk (and omit the water), or use one of the buttermilk substitutes below.
Using hot liquid helps the cocoa powder "bloom," that is get fully hydrated as it mixes into the batter. If you're using regular buttermilk, heat it gently until it's steaming with small bubbles, but don't let it boil.
See the recipe card for a full list of ingredients and measurements.
Substitutions for buttermilk
If you don't keep buttermilk or buttermilk powder at hand, there are a couple of substitutions you can use instead. For 1 cup of buttermilk in a recipe:
- Use ½ cup each water and sour cream (or plain Greek yogurt). Stir well.
- For 1 cup of milk, remove 1 teaspoon and replace it with 1 teaspoon lemon juice or white vinegar. Let sit for 5 minutes before using.
Don't forget to omit the water from the recipe if you're using buttermilk or one of these substitutes instead of buttermilk powder.
How to make Chocolate Port Wine Cake
Step 1: Make the cake batter
Whisk together the flour, sugar, cocoa powder, buttermilk powder (if using), baking soda, baking powder, and salt (photo 1).
Add the eggs, canola oil, and vanilla to the cocoa mixture and mix well (photo 2).
Slowly add the port wine and hot water (or scalded buttermilk, if using). Mix gently, being careful not to over-mix the batter (photo 3).
Step 2: Bake the layers
Prepare three 8-inch round cake pans by spraying them with baking spray, then lining them with parchment paper rounds (spray the parchment paper rounds also). 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.
Divide the batter evenly between the cakes pans, and tap out the pans on the counter to release any trapped air bubbles.
Bake the layers at 350°F for 30 to 33 minutes, or until a cake tester comes out with a few crumbs (photo 4). The cake is fudgy, so be careful not to over-bake the cakes. Every oven heats differently, so start checking your 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.
Bake even, flat-topped cakes with this tool
I love to use Bake-Even strips when I bake cakes. They insulate the outside part of the cake pan, allowing the center of the batter to bake…well…evenly with the outer edges. What you get is a flat-topped layer cake that then doesn’t have to be trimmed. One less thing for me to mess up.
Here's one of the layers before and after baking. See how even it looks? There's no cracked domed on top.
Step 3: Make a ganache frosting
This cake is frosted with a modified chocolate ganache recipe. Normally just equal parts of heavy cream and chocolate, here some of the heavy cream is replaced with port wine.
Stir together the heavy cream and port wine and heat until steaming and bubbles begin to form (photo 5). Remove from heat. Note: Heating the mixture doesn't cook out the alcohol. This ganache will still be potent.
Add the chopped chocolate, then cover and let sit for two minutes.
Open the lid and whisk the mixture until it's totally smooth (photo 6). Set aside for about 30 minutes to cool. You want the ganache to be thicker and easily spreadable, but not too thin.
Step 4: Assemble the cake
Place one layer on a cake stand. Be careful because the layers can be delicate.
Pour some of the ganache onto the center of the cake and 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 (photo 7).
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 to use to decorate the cake.
Chill the cake to firm up the ganache before slicing. Serve and enjoy!
Storage and make-ahead instructions
Storage instructions: This cake can be stored at room temperature for 1 to 2 days, or well covered in the refrigerator for up to a week.
Make-ahead instructions: You can make the cake layer ahead of time, then wrap them individually with plastic wrap and refrigerate for up to 5 days or freeze for up to 3 months.. Let the cakes defrost in the refrigerator before assembling.
Chocolate ganache can be stored at room temperature in an airtight container for 2 days, or in the refrigerator for a month. If you've refrigerated it, just reheat in the microwave on a low power setting or over low heat on the stove and stir it so it doesn't burn. In the freezer, ganache can be kept for up to 6 months and thawed overnight in the refrigerator.
Size the cake to fit your needs
Cake pan alternatives: you can adjust this recipe to make the size cake you'd like as follows:
- For a two layer cake: Bake the full recipe in two 9-inch round cake pans for 30 to 32 minutes.
- For a two layer mini cake (pictured in this post): Divide the ingredients by 2. Bake in two 6-inch round cake pans for 25 to 28 minutes.
- 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 to 28 minutes.
- For a sheet cake: Bake the full recipe in a 9- x 13-inch baking pan for 30 to 32 minutes.
- For mini heart cakes: Divide the ingredients by 2. Scoop ¼ cup batter using an extra large cookie scoop into the wells of two mini heart baking pans. Bake for 18 to 20 minutes.
Make chocolate truffles with the extra ganache
Depending on what size cake you make, you might end up with extra chocolate ganache. You could grab a spoon and dig in, or you can take this opportunity to make port wine truffles. You won’t believe how easy it is and how yummy they taste!
All you have to do is scoop the extra ganache into little mounds onto a parchment- or wax paper-lined baking pan (a small cookie scoop works well here), refrigerate them, then roll them with your hands into spheres.
Here are more detailed instructions for truffles.
Questions asked and answered
Here are some questions you might have...
Port wine is a full-bodied wine made from grapes grown in the Douro Valley in Northern Portugal. Generally, port is a sweeter than a red wine, but can also have dry, semi-dry, white, and rosé varieties. Also, port wine is fortified, meaning an spirit with a higher alcohol by volume content (ABV), usually brandy, is added, raising the ABV of that expression of port wine.
Port is considered a dessert wine, to be drunk after a meal like brandy or sherry.
Since the wine is adding undertones and enhances dark chocolate, the more intense the red wine is, the more you'll notice. Use a full-bodied wine that you like to drink.
There will be a small amount of alcohol that remains in a cake after baking (like with Kahlua Cake), but it's mainly the flavors that remain rather than the alcohol.
I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L’chaim! Cheers!
- Tammy
More recipes for cake to try
Recipe
Chocolate Port Wine Cake
Equipment
- serrated knife
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup dark chocolate cocoa powder, see Recipe Notes
- 2 tablespoons buttermilk powder, see Recipe Notes
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs, at room temperature
- ½ cup canola oil
- 2 teaspoons pure vanilla extract
- 1 cup port wine, at room temperature
- 1 cup water, hot, or 1 cup buttermilk, scalded, see Recipe Notes
For the ganache
- ¾ cup heavy cream
- ¾ cup port wine
- 16 ounces dark chocolate wafers, or solid dark chocolate, chopped (2⅔ cups), see Recipe Notes
Instructions
- Preheat the oven to 350 °F. Prepare three 8-inch round cake pans by spraying them with baking spray, then lining them with parchment paper rounds (spray the parchment paper rounds also). 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. Set aside. Note: see the post for cake pan sizing alternatives.
- Make the cake: In the bowl of a stand mixer fitted with a paddle attachment (or large bowl, if using a hand mixer), whisk together the flour, sugar, cocoa powder, buttermilk powder (if using), baking soda, baking powder, and salt.
- Add the eggs, canola oil, and vanilla to the cocoa mixture and mix well.
- Slowly add the port wine and hot water (or scalded buttermilk, if using). Mix gently, being careful not to over-mix 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 the layers for 30 to 33 minutes, or until a cake tester comes out with a few crumbs. The cake is fudgy, so be careful not to over-bake the cakes. Every oven heats differently, so start checking your 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: In a small saucepan over medium-low heat, stir together the heavy cream and port wine and heat until steaming and bubbles begin to form. Remove from heat.
- Add the chocolate wafers (or chopped chocolate), then cover and let sit for 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 lifter, 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 to use to decorate the cake.
- Chill the cake to firm up the ganache before slicing. Serve and enjoy!
- Storage instructions: This cake can be stored at room temperature for 1 to 2 days, or well covered in the refrigerator for up to a week.
- Make-ahead instructions: You can make the cake layer ahead of time, then wrap them individually with plastic wrap and refrigerate for up to 5 days or freeze for up to 3 months.. Let the cakes defrost in the refrigerator before assembling.Chocolate ganache can be stored at room temperature in an airtight container for 2 days, or in the refrigerator for a month. If you've refrigerated it, just reheat in the microwave on a low power setting or over low heat on the stove and stir it so it doesn't burn. In the freezer, ganache can be kept for up to 6 months and thawed overnight in the refrigerator.
Notes
- Use ½ cup each water and sour cream (or plain Greek yogurt). Stir well.
- Use 1 cup of milk, removing 1 teaspoon and replacing it with 1 teaspoon lemon juice or white vinegar. Let sit for 5 minutes before using.
Grace says
We had a lot of port to use up as we were changing a barrel out, so searching for recipes that used a fair bit of port.
I swapped out the flour for gluten free flour ( add about 1/4 of a cup more with gf flour) and added tspn of xanthum gum. Cake turned out fantastic. Cooked evenly (just with an ordinary quality cake tin).
The ganache turned out great too, just need to put it in the fridge till it gets to the thickness you want.
I didn't think you could taste too much port, but my daughter says you definitely can, and loves it.
Oh.... I needed to cook my cake for about 10 minutes longer.
Pleased I found a recipe that ticks the gf box and used up some port!
Tammy Spencer says
Hi Grace, I'm glad you found this recipe to your liking, and thanks for sharing how you were able to adapt it to a gluten-free version. If you don't mind, I'll highlight your experience in the main body of the post so more people can use your method if they so choose. I appreciate the feedback. Happy baking! 🙂