Red wine chocolate cake from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • jessicalang on October 23, 2025

    So simple and delicious, not to mention a great way to use up a little leftover wine. It really is like a grown-up red velvet cake. Not as garishly red as those dyed by food coloring, but so flavorful. I followed the recipe exactly, dusting with a little powdered sugar at the end, and it came out fantastic. We enjoyed it every night after dinner for the next few days. It stayed fresh until we finished it.

  • eliza on June 25, 2015

    This made a good, moist cake. Mine took longer to bake (40 minutes rather than 30), and it did not look like a "puddle of chocolate" when finished. I skipped the icing and just dusted with a little icing sugar and it was very rich. Very nice taste, enjoyed by everyone in our group.

  • cjannace on January 01, 2015

    A delicious dish! I made this for New Year's Eve and it got rave reviews! My cake didn't resemble the "puddle of chocolate" described in the recipe, but the taste was on point.

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