Reviewed: Mar. 15, 2012

This cake has nice flavor, but has a very dry dense texture. I followed the recipe to the tee, except that I used two 8 inch pans. I was very disappointed as I have been looking for a wonderful moist cake that I could use leftover red wine. Perhaps it needs for liquid or oil? I didn't expect this kind of texture considering how much butter is in this recipe.

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Reviewer:

luv2cook

Reviewed: Sep. 4, 2011

I made this recipe for years, ist moist and flavorfull, light and delicious!!!

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Reviewer:

carolina

Reviewed: Jun. 24, 2011

I thought this cake was good but too dried and dense. I made a chocolate red wine ganache to put on top and it helped moisten the cake.

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Reviewer:

Bobbie Susan

Cooking Level: Intermediate

Home Town: Cary, North Carolina, USA

Reviewed: Jun. 19, 2011

The cake was dry on the outside, and moist on the inside so I added a chocolate glaze. I also could not taste the wine though. Not to sweet, just perfect. I followed the recommendations from previous comments, creaming the butter and sugar first, then adding the egg. I then added the vanilla and red wine. I mixed together in a separate bowl the flour, baking powder and cocoa powder then blended the dry and liquid mix together with an electric mixer. Instead of a pan, i baked it into a silicon bundt pan for about 1h10 minutes. I also put chocolate red wine glaze which is a recipe from the port wine cake here in allrecipes.com. You can see the result above in the pictures.

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Reviewer:

KPAN

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Aug. 8, 2010

I had some leftover red wine and a chocolate craving, so I halved the recipe and put it in a 9x9 pan (baked at 360 for 20 minutes) to make a thin cake. Taking the advice from other reviewers, I beat the eggs and the butter and then added the eggs individually. It was moist and fluffy and the taste was great for a late night snack. I will make this again.

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Reviewer:

doulosgurl

Reviewed: Feb. 14, 2010

Potential! The flavor complexity of the red wine & chocolate was great, I would make sure to use a full-bodied wine with chocolate or berry notes. Mine too came out thick and dry, but I'm 100% sure I've figured out why: I tried to cream the butter sugar & eggs together at the same time and all the liquid made the butter clump so I over beat it and the eggs filled out. I bet if I creamed the butter and sugar THEN gradually added the eggs I could get that thick gooey brownie-like consistency in the picture. I'll keep trying!

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Reviewer:

MeganPie

Cooking Level: Intermediate

Reviewed: Jan. 28, 2009

I followed the directions and amounts to the tee. The results were a delicious, moist chocolate cake. I did not ice it. I felt like it was fine the way it was. Very easy to make, although I agree with a previous reviewer on the order of the ingredients. This cake is not exceptionally sweet but it is sweet. I would definately make this again.

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Reviewer:

MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

Reviewed: Jan. 2, 2009

I was pretty disappointed with this cake. It's quite dense and, despite all of the butter and eggs (and not over-baking), mine was rather dry-ish and crumbly. I think I'm going to cube it up and make a trifle out of it - moisten it with some espresso or Kahlua and layer it with some pudding and whipped cream. I won't be making this cake again and next time I'll just toss the wine I was trying to use up.

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Reviewer:

Charlu

Reviewed: Dec. 12, 2008

I thought it would need icing, but it was nice and moist. I used my home made Christmas wine and the cake had a little more kick. The chocolate chips make the cake. Next time I want to try white chocolate chips.

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Reviewer:

gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

Reviewed: Nov. 29, 2008

I had some leftover red wine, so I decided to make this cake. I used 1/2 sugar, 1/2 splenda, but followed the rest of the recipe exactly. After tasting the finished product, I think this recipe needs salt. I also think the directions need to be re-ordered so the red wine is added after the vanilla and then the flour and finally, the chocolate chips; especially when using an electric mixer. I also used a 9x13 pan and cut 15 pieces, as the calories for 8 pieces was way too high. The chocolate chips make the cake.

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