Port Wine Chocolate Cake Recipe - Allrecipes.com
Port Wine Chocolate Cake Recipe

Port Wine Chocolate Cake

Recipe by  

"Incredibly rich chocolate cake made even more decadent with the addition of port wine."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt or tube pan Change Servings
  • PREP

    40 mins
  • COOK

    45 mins

    1 hr 25 mins


  1. In the top of a double boiler, melt unsweetened chocolate and 3/4 cup butter, stirring occasionally, until smooth. Set aside to cool to room temperature. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt or tube pan.
  2. In a large bowl, beat egg yolks and 3/4 cup sugar together with an electric mixer on High speed until light and fluffy, about 5 minutes. Gradually stir in the 3/4 cup of port wine and flour. Fold in the cooled chocolate mixture.
  3. In a clean bowl, whip egg whites with cream of tartar until frothy. Gradually whisk in 3 tablespoons sugar, and continue to whip until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Quickly fold in walnuts. Pour batter into prepared pan.
  4. Bake in the preheated oven for about 45 minutes, or until tested done with a toothpick. Cool in pan 10 minutes. Invert onto serving plate. Cool completely.
  5. To make the glaze: In the top of a double boiler, over lightly simmering water, combine chocolate chips, 1/2 cup butter and corn syrup. Stir frequently until chocolate is melted. Stir in the remaining 1/2 cup port wine and vanilla until mixture is smooth. Set aside to cool for about 30 minutes. Pour glaze over the cooled cake.
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Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2005

Very rich. This is not for those who don't find dark chocolate appealing. SPECIAL NOTE: This turns out much more like a torte in appearance and texture than a cake. Expect minimial rising and a very heavy, but moist outcome. Also, if guests don't like a heavy alcohol taste...back off on the port in the glaze.

Most Helpful Critical Review
Dec 06, 2003

While this cake tasted great, I found that it was quite difficult to make. For one, even though I followed the directions to the letter, the cake didn't rise as much as I expected it should've. Secondly, the glaze turned out much too thin, so I added more chocolate and corn syrup to thicken it up enough for it to actually glaze the cake, instead of being soaked up by the cake. All in all, it tasted delicious, but be prepared to monkey a bit with the recipe.


17 Ratings

Apr 21, 2005

For the experienced baker, this recipe is pretty straight forward and not a lot of work. The result is a dense chocolate cake with a lot of flavor. Use good chocolate, I recommend just using 14 ounces of a 85% chocolate - 10 melted in the batter, and 4 in the glaze. The glaze is thin, and is probably meant to be.

Dec 25, 2004

I have been wanting to make this for some time. In one word -- disappointment. I made this for my husband's birthday. The flavor was good but it was nothing what I expected because of the work put into it. Very, very labor intenstive. Lots of expensive ingredients. Husband loved it but I think I could have gotten the same results by adding port to a chocolate cake mix. Save your self the time, expense and mess, pass on this one.

Dec 06, 2003

Absolutely sinful! I had some old port that I needed to use, and it turned out to be the most raved-about item on my menu!

Oct 01, 2007

Have been looking for a cake with Port for some time and this hits the spot. Also I like heavy dark cakes, but I put on my own chocolate glaze minus the Port. Thanks again. Contrary to other comments I didn't find this difficult to make - just a few more steps. A cake mix would definitely not taste the same.

Nov 22, 2010

Disappointed in this recipe. I make a chocolate rasp port and thought this would be a great recipe. I used good chocolate but it did not help. It was dry and fell apart as it cooled. I still served it but everyone said there were much better desserts. I would not waste time making this.

Dec 29, 2009

I LOVE this cake. Yes, it's takes some work but it's well worth it. I will not even consider a recipe that uses boxed cake mix. If you follow the directions it will come out great. It is necessary to keep your mixer on the full 5 minutes just as the directions say. I don't understand reviewers who don't follow directions and then end deducting stars. I ended up making mini bundt cakes and gave them out as gifts. Mine turned out moist and the only thing I did different was use bittersweet chocolate for the glaze rather than unsweetend. Delish and I will certaily be making this again.


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  • Calories
  • 470 kcal
  • 24%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 37.6 g
  • 58%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 147 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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