Merlot & Dark Chocolate Cake - Bogle Vineyards

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Merlot & Dark Chocolate Cake



  • 1 stick + 1 tablespoon unsalted butter, softened
  • 2/3 cup superfine sugar
  • 2 medium eggs, lightly beaten
  • 1/4 cup + 1 tablespoon Merlot, room temp.
  • 1 cup self rising flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon Ghirardelli unsweetened cocoa powder
  • 2 1/4 ounces Ghirardelli chocolate 60 % cacao

Wine Syrup

  • 1/4 cup water
  • 7 teaspoons superfine sugar
  • 1/2 cup red Merlot, room temp

Glaze Ingredients

  • 8 ounces redcurrant jelly


  • 1 egg white for decorating, optional
  • Fresh grapes for decorating, optional
  • Superfine sugar for decorating, optional
  • 1 3/4 ounces Ghirardelli chocolate 60% cacao for decorating, optional

Cooking Instructions:

  • Preheat the oven to 325 degrees. Grease and flour an 8-inch
    round cake pan.
  • Cream together the butter and 2/3 cup sugar until pale and
    fluffy, then add eggs a little at a time, beating well between
    each addition. Add the wine and mix well.
  • Sift the flour, cinnamon, cloves, and 1 teaspoon Ghirardelli
    cocoa powder together. Sift again. Fold the dry ingredients
    a spoonful at a time into the butter mixture. Grate 2 1/4
    ounce of the Ghirardelli chocolate, then fold into the
    butter mixture.
  • Place in a cake pan and level the top. Bake in the center
    of the oven for 35 minutes, until the cake is well risen and
    a tester comes out clean. Cool in pan for 20 minutes and
    then invert onto plate and let cool completely.
  • Prepare wine syrup by boiling 1/4 cup water and 7
    teaspoons sugar in a small pan, and then stir in the1/2 cup
    of red wine. Fill the cleaned caked pan with the syrup and
    place the cooled cake back into the cake pan. Warm syrup
    will quickly absorb into the cake. Once the syrup has been
    absorbed, reverse the cake on to the cake plate. Carefully
    remove pan. Cool cake.
  • Prepare glaze by bringing jelly to a rolling boil in a small
    pan. Remove from heat and then brush hot jelly over the
    cake. Let the jelly set, then repeat.
  • For decorating, use the remaining dark chocolate for
    decorating cake. Optional: use sugared fresh grapes for
    decorating cake; do this by brushing fruit with beaten egg
    white and dusting with superfine sugar.

Recipe Notes

Vicki Pruner of Clarksburg, 1st Place, 2011 California State Fair

Suggested Wine Pairing

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