Red Wine Chocolate Raspberry Cake
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Chocolate cake with red wine, raspberry mascarpone filling and chocolate buttercream is so delicious you won’t be able to resist another slice! There is no going back to the “ordinary” cakes once you’ve tried this one!
This tutorial will show you how to fill, ice and decorate this beauty! Recipes with measurements for the cake, raspberry filling and chocolate buttercream will be uploaded in a short time as well.
This cake was a birthday request by my other half who doesn’t like fondant covered cakes much. He wanted something different and he had chosen a recipe from Life over sugar blog (to see the recipe for the original cake, please visit Life, Love and Sugar blog).
Actually he was mesmerized by the picture and I don’t blame him. The cake on the picture looked absolutely amazing, rich and moist, with raspberry buttercream inside and dark chocolate buttercream icing, finished off with chocolate ganache and raspberries.
So as it was his birthday wish I tried my best to follow the recipe (yeah, I don’t follow recipes much) to get a great result and guess what? The cake itself was amazing! Turned out well and I think it exceeded his expectations! It was moist with a subtle wine flavor! Just a perfect cake for him!
I used my own raspberry filling with mascarpone cheese over the raspberry buttercream and also my version of chocolate buttercream icing. The recipes for these two will be posted shortly on our blog.
I will also be posting a video tutorial on how to bake this cake (yes, there are a minor changes to the recipe, but just minor) so if you would like to watch it, please be sure to check our YouTube channel or blog.
I hope you will enjoy this cake as much as we did as it truly is a wonderful recipe.
Check out our video for how to make Red Wine Chocolate Raspberry Cake:
How to assemble and fill a cake:
Red Wine Chocolate Raspberry Cake
Ingredients
- 2 cups Plain Flour (280 grams)
- 1.5 cups caster sugar (330 grams)
- ½ cup Milk (120 ml)
- 1 cup Sunflower Oil (240 ml)
- ¾ cup Red Wine (180 ml)
- ¾ cup Dutch Processed Cocoa Powder (70 grams)
- 2 teaspoons Baking Powder
- 3 Medium Eggs
- 1 teaspoon Salt
Raspberry Filling Recipe:
- 1 cup Fresh Raspberries (125 grams)
- 1 cup Mascarpone Cheese (250 grams)
- ½ cup Icing Sugar (60 grams)
Chocolate Buttercream Icing Recipe:
- 1.5 cup Unsalted Butter (340 grams)
- 2 cups Icing Sugar (340 grams)
- 10 tablespoons Milk (150 ml)
- ½ cup Cocoa Powder (40 grams)
- 3.5 ounces dark chocolate (100 grams)
Instructions
- Sift the flour and baking powder in a large bowl. Mix. Add sugar, salt and cocoa powder. Mix until all ingredients are well combined.
- Pour in the oil, milk and add eggs. Combine until you get nice smooth batter. Pour in wine – a small amount at a time. After each addition, mix well.
- Prepare cake tin (8 inch/20 cm wide & 6 inch/15 cm high) by lining it with baking paper (if you need a help with lining cake tins, have a look at this post: How to Prepare Cake Tins).
- Pour in the mixture and place in a preheated oven. Bake at 350 Fahrenheit/180 Celsius for 60 minutes or until an inserted skewer comes out clean.
- When ready, let it cool a bit before transferring onto a cooling rack. Cool completely.
- Trim off the top part if necessary. Cut the cake horizontally into 3 equal parts.
Raspberry filling:
- Wash the raspberries. Puree them in a food processor. In a bowl combine the raspberry puree with mascarpone cheese and the icing sugar (use hand mixer if needed) until smooth and you are ready to go.
Chocolate Buttercream Icing:
- Cream the butter with a few spoons of milk (add the milk gradually) in a mixer. Add 1/2 of the icing sugar & some more milk. Add some more sugar as well as the cocoa powder, sifted. Be careful when turning on the mixer as you can end up with cocoa all over your surface and yourself if the mixer is on high speed.
- Melt the chocolate over a pan of simmering water (bain-marie), let it cool a bit and add to the bowl. Mix until you get nice smooth texture and all ingredients are well blended.
- If you think the icing is too thick, add some more milk and whisk again.
- Your icing is ready to go and you can ice your cake any way you like!
I am so looking forward to baking this cake! Thank you!
I was wondering would it be ok if I made the cake a day in advance?
Hi Suzanne. Yes, you can make it a day ahead.
What is the best red wine to use in this recipe? Looking forward to making this cake!
Hey Joana! I usually buy some sweeter type for drinking and use the same in cooking/baking. Happy Baking :)
Hello! Your cake looks so great and moist! I am looking for a recipe like this for a long time but my only problem is that the person who asked me this cake is 5 yo😂so the red wine is out of the picture. Do you think it is possible to replace it with the same quantity of milk? Will the cake be the same? I am open for any tips you have. Thanks alot
Hi Alina! Truth be told I have never tried making this cake without the wine BUT I think the milk could work. Or I am thinking what about just mixing water with cocoa powder instead? I’d say I would cut the recipe in half and try first and if you are happy just bake another one and you are good to go. Let me know if you have any more questions. Alina, I’ve just read that you can substitute the wine with grape juice! :)
Well you are a life saver😀thank you very much for your answer! I will give it a try …once with Milk and once with grape juice (hope I find some) I will see wich one will pass the jury😀I will show you the final version (baby version)next month.
PS: your recipes are to die for😉greetings from Belgium
Happy Baking! Can’t wait to see your pictures and know what version you and the jury :) liked better. Thank you for your kind words. Btw, in case you reduce the amount by half keep an eye on the time. It might only take about half the time to bake it!
Thank you for sharing this recipe, it looks all kinds of delicious!
I was wondering if it would be possible to bake the cake in one pan than slice the three layers?
Would you suggest changing the baking time or temperature in that case?
Because I don’t have 3 equal pans and waiting for each to be done seems risky with letting the rest of the batter sit so long.
Samanta, yes, you can! That is exactly what I did. An 8-inch/20cm wide cake pan is perfect here. The cake pan needs to be high enough though (about 6-inch/15cm). Let me know if you have any more question. Also, if you use the above mentioned cake pan, there is no need to change the temperature or baking time. Just follow the recipe.
So many yeses in this fluffy cake, love it!
Thanks a lot! :)
You had me at wine! This looks so decadent and beautiful !
Thank you, Nikki! :)
This cake looks amazing! I’m not sure which element I’m more in love with. I need to make this recipe happen in my kitchen ASAP!
:) Let me know what you think then!
Gorgeous cake! Love the pink layers inside all that amazing chocolate!
Chocolate! Mascarpone! Red wine! Ahhhh! This cake sounds like pure decadence, and your tutorial makes it look so easy. I love that you use a fine-mesh sieve rather than a flour sifter: I do the same thing, since I’m a gadget-hater. This is the perfect dessert for Valentine’s Day.
Thanks so much, Michelle! Yes, I try to buy as little gadgets as possible.
I can absolutely understand why he was captivated by this cake — wow! It looks over the top, delicious! I’m digging those raspberry layers — it’s like a Godiva chocolate in cake form!
It truly is an amazing cake! :) Thank you, Lisa.
Wow wow what a luscious cake! I baked this for my birthday yesterday and it was amazing! The raspberry cream filling was perfect. Thank you for the wonderful recipe!
Happy Birthday, Surya! I am so delighted to hear that you loved the cake, Surya!It is a great cake and the raspberry filling is one of my favorite ones to make!
I love baking with alcohol! This looks like a perfect dessert for Valentine’s Day.
It really is a delicious cake, I highly recommend trying it! You won’t be disappointed!