Recipe by MARBALET
"Incredibly rich chocolate cake made even more decadent with the addition of port wine."
Watch video tips and tricks
10 (1 ounce) squares
cream of tartar
semisweet chocolate chips
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.
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.
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.
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.
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Port Wine Chocolate Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 338
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This quick-and-easy chocolate cake is so moist and rich.
See how to make moist, rich chocolate cake.
A classic sweet chocolate cake topped with a creamy coconut and pecan frosting.