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!
1cup(227grams)water, hot, or 1 cup buttermilk, scalded, see Recipe Notes
For the ganache
¾cup(179grams)heavy cream
¾cup(180grams)port wine
16ounces(454grams)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
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.Because the baking soda needs to react with an acid, buttermilk steps in. I normally don't have fresh buttermilk on hand, so I use buttermilk powder and water. If neither are available, you can make the following substitutions for 1 cup of buttermilk:
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.
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.Be aware that heating the heavy cream and port wine doesn't cook out the alcohol of the ganache, making it not pregnancy- or kid-friendly.