Red wine chocolate cake juuuust might be my new favorite kind of cake. Yes, you can taste the wine, and yes, it is every bit as magical as it sounds. Also, the batter comes together in one bowl, which means this seemingly fancy recipe is actually way easier than it sounds. You just plop everything together, mix it up, throw it in the oven, and that’s that. No double-boiler. No offset spatulas. No…whatever else fancy people use to make their fancy cakes.
So that’s pretty fantastic.
But truthfully, besides just wanting an excuse to open a bottle of red and blast “Scenes From An Italian Restaurant” on a quiet Sunday evening, I actually baked this boozy beauty to celebrate the fact that I’m now a reporter over at Food & Wine Magazine! Because it’s food…and wine…it’s cake…but there’s also wine…GET IT?!
It was the best thing I could think of.
Speaking of thinking of things, I actually didn’t think up this genius idea. I wish! That credit goes to the one and only Deb Perelman (everyone’s favorite food blogger), the voice behind Smitten Kitchen (everyone’s favorite food blog). I tweaked a few things here and there, but it’s nearly identical to her original recipe, which you can find here. I suggest you do go find it, if only for the beautifully personal and reflective post that accompanies it.
Anyway, I’m loving life at Food & Wine and will occasionally share articles and other work-related fun here / on Instagram / all over the place, so look out for that. And while you’re looking out, go ahead and make this cake. You won’t regret it. I, personally, will be bringing it to dinner parties until the end of time.