Dark Chocolate cake mix infused with red wine and chocolate ganache, filled with red wine caramel, and frosted in red wine-infused chocolate ganache.
Quantity
1
Quantity Unit
cake
Prep Time (minutes)
60
Cook Time (minutes)
30
Ready In (minutes)
90
Ingredients
Amount
Measure
Ingredient
8
fliud ounces
red wine, divided
1
cup
granulated sugar
2
tablespoons
water
4
tablespoons
butter, divided
1
package (18.50 oz)
chocolate cake mix
3/4
package (net weight, 12 oz)
semisweet chocolate morsels
Steps
Sequence
Step
1
Prepare cake mix ingredients in stand mixer. Whip eggs well before adding to mix. While mixing, add 1/3 cup of red wine and 3 oz melted chocolate. Pour into prepared cake pans and bake 30 minutes or until toothpick inserted in center comes out clean. Let cool on rack 10 minutes. Remove from pans and let cool completely. Level cakes.
2
In a medium saucepan, heat sugar and 2 tablespoons water. Bring to a boil and cook without stirring until sugar is a pale amber color, about 6 minutes. Add 2 tbsp butter and mix well, continuing to heat. Add red wine. Stir until well combined and caramel is thick and bubbly. Remove from heat and keep warm.
3
Melt 6 oz of chocolate chips. Add 3 tbsp butter and mix thoroughly. Add 2 tbsp whipping cream and 1 tbsp red wine. Mix until well combined and glossy. Set aside and keep warm.
4
Pour the caramel over one layer of cake. Spread evenly to edges. Carefully place second layer on top of the first. Cover with melted ganache. Let set 15-20 minutes and serve.
