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    Home » Cakes & Sweet Rolls

    Published May 29, 2020 · Updated Apr 16, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Port Wine Chocolate Cake

    Jump to Recipe Jump to Video
    Whole port wine chocolate cake on a pink cake stand Pinterest banner.

    Rich and decadent, Port Wine Chocolate Cake has deep chocolate flavor enhanced with a hint of berries. Topped with a ganache made with port wine, this extraordinary cake is for adults-only chocolate lovers!

    Port wine dark chocolate cake on a pink cake stand with slice lifted. this …

    [Side Note: a version of this post first appeared on my OutlanderCast column, February 12, 2020]

    Why this recipe works

    • Dark chocolate goes especially well with the plum, black cherry, and berry notes in port wine
    • Port wine chocolate ganache underscores the full intensity of the port wine and chocolate
    • You can choose the size of the cake that works best for you

    If you love chocolate, you'll love this cake. 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. Red Wine Chocolate Cake is also popular, replacing the coffee with wine.

    I've upped the ante with Port Wine Chocolate Cake. And it's frosted with Port Wine Ganache. It's truly for chocolate lovers. Adult chocolate lovers, that is.

    Jump to:
    • Why this recipe works
    • What you need
    • A baking tool that makes a difference
    • How to make a chocolate cake with wine
    • Questions asked and answered
    • Pro tip: Sizing the cake to fit your needs
    • Pro Tip#2: Make chocolate truffles with the extra ganache
    • Thick, rich, and exceptionally chocolatey
    • Related Recipes
    • Recipe
    • Port Wine Chocolate Cake

    What you need

    For this cake, I’ve added port wine to the usual chocolate cake ingredients: flour, sugar, canola oil, an egg, cocoa powder, baking powder, baking soda, vanilla, and salt. It takes the cake to a whole other level.

    The purpose of buttermilk in a cake is to give an acid for the baking soda to react with, thus lifting the cake. However, I generally don't have it at hand, so I use some great buttermilk substitutes.

    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
    • Use 1 cup of water and 2 tablespoons sweet buttermilk powder. Just whisk the buttermilk powder in with the flour mixture. This is my method of choice since buttermilk powder is shelf stable. It's become a standard item in my pantry

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    Port wine chocolate cake ingredients in glass bowls from overhead.
    Ingredients for my two-layer 6-inch Port Wine Chocolate Cake

    This cake is frosted with a basic chocolate ganache recipe, just equal parts of heavy cream and chocolate. Here, I've replaced some of the heavy cream with port wine.

    Like with the chocolate cake batter recipe, the addition of the port wine to the ganache just enhances the berry undertones of the chocolate without really calling attention to itself. However, here the alcohol isn’t cooked out, so there is a kick to it.

    This cake is for adults…be warned.

    Ingredients for port wine chocolate ganache in glass bowls from overhead.
    An enhanced version of chocolate ganache

    A baking tool that makes a difference

    I love to use my 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.

    Collage of Bake-even strips on 2 baking pans before & after baking cake layers.
    Bake-Even strips are so helpful...there's no need to level cakes for stacking!

    How to make a chocolate cake with wine

    Step 1: Mix the dry ingredients

    Making the batter is a straightforward process. Start by mixing the dry flour, sugar, cocoa powder, baking soda, baking powder, and salt (photo 1).

    Flour, sugar, cocoa powder, baking soda, baking power, & salt in a glass bowl.
    Mixing the dry ingredients for chocolate cake

    Step 2: Add the wet ingredients

    Whisk together the buttermilk powder and hot water. You can skip this step if you're using warmed buttermilk instead.

    Add the eggs, buttermilk mixture, canola oil, and vanilla to the cocoa mixture and mix well (photo 2).

    Cocoa mixture with egg, buttermilk, canola oil, and vanilla in a glass bowl.
    Mixing in the wet ingredients to the cocoa mixture

    Step 3: Mix in the wine

    Slowly add the port wine. Mix gently, being careful not to over-mix the batter (photo 3).

    Adding port wine into chocolate cake batter in a glass bowl.
    Adding port wine to the batter

    Step 4: Bake the layers

    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.

    Collage of port wine chocolate cake layer before & after baking.
    Chocolate cake layers before and after baking

    Step 5: Make a ganache frosting

    Stir together the heavy cream and port wine and heat until steaming and bubbles begin to form (photo 5). Remove from heat.

    Heavy cream and port wine in a saucepan.
    Stir the heavy cream and port wine, then heat

    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.

    Collage of melting chocolate in wine an cream mixture for ganace.
    Making the ganache with port wine, heavy cream, and chocolate

    Step 6: 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).

    Decorate as desired.

    Collage of spreading chocolate ganache on cake layers.
    Spread the ganache on the top and sides of the layers

    Questions asked and answered

    Here are some questions you might have...

    Can I use semi-sweet chocolate in my cake?

    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.

    Does alcohol burn off when baking a cake?

    There will be a small amount of alcohol that remains in a cake after baking (like with Kahlua Cake), but it's the flavors that remain rather than the alcohol.

    What red wine is good for baking?

    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.

    Whole port wine chocolate cake on a pink cake stand from overhead.

    Pro tip: Sizing the cake to fit your needs

    I made a mini cake this time (which is what you see pictured). It is a two-layer, 6-inch cake made in two 6-inch round cake pans. This cake is very rich, and a little goes a long way.

    I adapted the recipe to the smaller pans by dividing the ingredients I’ve given in my recipe below in half. It's a perfect size for small gatherings!

    If you divide the recipe in fourths, you can make a single-layer 6-inch cake.

    A full-sized cake can be made in three 8-inch round cake pans or two 9-inch round cake pans. You can even make a sheet cake in a 9- x 13-inch baking pan if you don’t want to deal with layers.

    Another fun use is to make mini 3-inch snack cakes. I found these adorable heart-shaped cake pans, and made 10 using half the recipe. They were perfect to ship to my far-away family for Valentine's Day.

    Port wine chocolate cake hearts on a glass cake stand.
    These adorable cakes are perfect for Valentine's Day, or just as a treat for someone special.

    Pro Tip#2: 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 should you want them.

    Whole port wine chocolate cake on a pink cake stand.
    A mini cake can go a long way when it's this rich!

    Thick, rich, and exceptionally chocolatey

    Red wine and chocolate are a great pairing – 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, a red wine fortified with brandy, accentuates the chocolate while adding hints of red berries in the background. The alcohol from the port wine is baked out of the cake itself. 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.

    Port wine dark chocolate cake on a pink cake stand with slice on a white plate.

    This extraordinary Port Wine Chocolate Cake is perfect for extra-special celebrations, holidays like Valentine's Day and New Year's Eve, and all chocolate lovers!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    When you pair cake and frosting, the results are magical. Try these fun ideas for cake!

    • Port Wine Chocolate Cake
    • One-Bowl Eggless Chocolate Cupcakes (Dairy-Free)
    • How to Make a Checkerboard Cake
    • DIY Wedding Cake with Marshmallow Fondant

    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Port wine dark chocolate cake on a pink cake stand with slice lifted.

    Port Wine Chocolate Cake

    Tammy Spencer
    Rich and decadent, Port Wine Chocolate Cake has deep chocolate flavor enhanced with a hint of berries. Topped with a ganache made with port wine, this extraordinary cake is for adults-only chocolate lovers!
    Adapted from Brownie Bites
    4.65 from 17 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 45 mins
    Cook Time 32 mins
    Cooling Time 1 hr
    Total Time 2 hrs 17 mins
    Course Dessert
    Cuisine American, British
    Servings 16 slices
    Calories 489 kcal

    Equipment

    • 3 8-inch round cake pans
    • 3 8-inch parchment paper rounds
    • baking spray
    • Bake-Even strips
    • sifter
    • serrated knife
    • stand mixer with paddle attachment or hand mixer
    • cake lifter
    • small offset spatula
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    For the cake

    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • ¾ cup dark chocolate cocoa powder
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon kosher salt
    • 2 large eggs, at room temperature
    • 2 tablespoons sweet cream buttermilk powder, or 1 cup buttermilk, warmed, see Recipe Notes
    • 1 cup water, hot, omit if using buttermilk, see Recipe Notes
    • ½ cup canola oil
    • 2 teaspoons pure vanilla extract
    • 1 cup port wine, at room temperature

    For the ganache

    • ¾ cup heavy cream
    • ¾ cup port wine
    • 16 ounces dark chocolate, chopped (2⅔ cups)

    Instructions
     

    • Make the cake: 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.
    • 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 the oven to 350 °F.
    • 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, dark chocolate cocoa powder, baking soda, baking powder, and salt.
    • In a small bowl, whisk together the buttermilk powder and hot water. You can skip this step if you're using warmed buttermilk instead. Add the eggs, buttermilk mixture, canola oil, and vanilla to the cocoa mixture and mix well.
    • Slowly add the port wine. 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 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...use those to decorate the cake.
    • Chill the cake to firm up the ganache before slicing. Serve and enjoy!

    Notes

    Rather than the dried buttermilk powder mixed with hot water, you can substitute regular buttermilk (omit the hot water).
    Using hot liquid helps the cocoa powder "bloom," i.e. 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. Don't let it boil.
    Using the Bake-Even strips helps keep the cakes level as they bake. If you prefer not to use them, level the cakes after they've cooled before stacking.
    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 to 28 minutes.
    • For a two layer mini cake: Divide the ingredients by 2. Bake in two 6-inch round cake pans for 25 to 28 minutes.
    • For a two layer cake: Bake the full recipe in two 9-inch round cake pans for 30 to 32 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 a large cookie scoop into the wells of two mini heart baking pans. Bake for 18 to 20 minutes.

    Your Notes

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    Nutrition

    Serving: 1 sliceCalories: 489 kcalCarbohydrates: 57 gProtein: 6 gFat: 25 gSaturated Fat: 16 gCholesterol: 37 mgSodium: 360 mgPotassium: 340 mgFiber: 5 gSugar: 35 gVitamin A: 205 IUVitamin C: 1 mgCalcium: 68 mgIron: 5 mg
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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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