Red Wine Chocolate Poke Cake is a moist chocolate cake made with
red wine, then soaked with more chocolate and red wine! Topped with a
fresh strawberry whipped cream, this is a dreamy & decadent
chocolate cake recipe that’s also easy to make!
Ingredients
Red Wine Chocolate Cake
- 1 3/4 cups (228g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 1/2 cups (360ml) red wine, divided, room temperature
- 1 cup (240ml) sweetened condensed milk
- 3/4 cup (127g) semi sweet chocolate chips
Fresh Strawberry Whipped Cream
- 1 1/2 cups (190g) chopped strawberries
- 2 tbsp (30ml) water
- 1 3/4 cups (420ml) heavy whipping cream, cold
- 1 cup (115g) powdered sugar
Instructions
1. Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray.
2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add one cup of red wine to the batter and mix on low speed
until well combined. Scrape down the sides of the bowl as needed to make
sure everything is well combined.
6. Pour the batter into the
prepared cake pan and bake for 29-32 minutes, or until a toothpick comes
out with a few moist crumbs.
7. Remove cake from oven and poke holes all over. I use a knife sharpening rod, but you could also use a straw.
8. While the cake is still warm, add the chocolate chips to a medium sized bowl. Set aside.
9. Add the sweetened condensed milk a microwave safe measuring cup.
Heat heat the milk until it begins to boil, then add the remaining 1/2
cup of wine and stir to combine. Pour the hot mixture over the chocolate
chips.
10. Whisk the chocolate until smooth, then immediately pour
over the cake, spreading it into the holes. Don’t let the mixture sit
before pouring it over the cake or it’ll start to thicken and not soak
in the holes as well.
11. Set the cake in the fridge to cool and soak.
12. To make the whipped cream, add the strawberries and water to a food
processor or blender and puree until smooth, then strain through a fine
mesh sieve to discard the seeds.
13. Add the puree to a medium
sized saucepan and cook over medium heat. Allow the mixture to come to a
boil and continue to boil, stirring consistently to keep it from
burning, until it has thickened and reduce to 1/4 cup, about 15 minutes.
To measure, pour the puree into a measuring cup. If it’s more than 1/4
cup, add it back to the pan and continue to cook it.
14. When the
puree has thickened and reduced, pour into a small bowl and refrigerate
until completely cooled. This strawberry mixture can be made ahead, if
you like.
15. When cooled, add the strawberry mixture, heavy
whipping cream and powdered sugar to a large mixer bowl and whip on high
speed until stiff peaks form. Be sure to use the full amount of
powdered sugar, which helps stabilize the whipped cream.
16. Pipe
the whipped cream onto the cake to create rosettes (I used Ateco tip
844), or just spread the whipped cream onto the cake.
17.
Refrigerate the cake until ready to serve. This cake is great to make
ahead and could be made 1-2 days ahead and then stored well covered in
the fridge. Cake will be best for 3-4 days.
Notes
Feel
free to use any red wine. I tried both a sweet red and cabernet and
there wasn’t a huge difference between them flavor wise. The cabernet
might have been a touch deeper in flavor, but not much.