There’s something about chocolate and wine that feels like the perfect romance. Deep, rich flavors that balance sweetness with a hint of sophistication. Today, I’m sharing my Port Wine Fudge Cake—a dessert that takes the comfort of a classic chocolate cake and elevates it with the bold notes of port wine. Think of it as a grown-up version of your favorite fudge cake, one that’s perfect for dinner parties, holidays, or simply when you want to treat yourself.
This isn’t just another cake. It’s a moist wine chocolate cake with layers of flavor you’ll want to savor slowly. Imagine the velvety texture of a fudgy port wine chocolate cake paired with the gentle fruitiness of port. It’s indulgent, it’s decadent, and it might just become your go-to for special occasions.
Why Bake with Port Wine?
You’ve probably seen recipes calling for red wine in chocolate cakes. Port wine takes it a step further. It’s richer, slightly sweeter, and adds depth to the cocoa without overpowering it. Instead of being just “a chocolate cake,” it transforms into a wine-infused chocolate cake that feels elegant but still approachable.
If you’ve been searching for:
- Chocolate port wine cake
- Red wine chocolate cake recipe
- Decadent chocolate cake with port
…this recipe is about to tick all the boxes.
Ingredients You’ll Need
Before we jump into the step-by-step process, here’s what you’ll need to gather. Most of these are pantry staples, but the star of the show is, of course, port wine.
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder (use Dutch-process for richer flavor)
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 ½ cups port wine (ruby port works beautifully)
- 1 cup sour cream (for moisture and tang)
For the Ganache Topping:
- 8 oz semi-sweet chocolate, chopped
- ½ cup heavy cream
- 3 tbsp port wine
How to Make Port Wine Fudge Cake
This isn’t a complicated recipe, but the flavors make it taste like something straight from a bakery window. Here’s how you can whip up your own classic chocolate fudge cake with port at home.
Step 1: Prep Your Oven
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In another bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, followed by vanilla extract.
Step 4: Combine with Port
Pour in the port wine, alternating with the flour mixture. Add sour cream last and mix until smooth. The batter will be rich and slightly thick—don’t worry, that’s exactly what we want for a moist wine chocolate cake.
Step 5: Bake
Divide batter between pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Step 6: Ganache Magic
In a heatproof bowl, pour hot cream over chopped chocolate. Stir until glossy, then add port wine. Spread generously over cooled cakes.
Serving Suggestions
- Pair with fresh berries for brightness.
- Serve with a small glass of port on the side—it ties the whole experience together.
- Dust with cocoa powder or shaved chocolate for extra flair.
This isn’t just dessert—it’s an experience.
Tips for Baking with Wine
- Pick the Right Port: Ruby port brings out fruitiness, while tawny adds caramel-like depth.
- Don’t Overdo It: Too much wine can overwhelm the chocolate. Stick to the measurements.
- Room Temperature Ingredients: Cold eggs and butter won’t blend as well.
- Taste Test the Ganache: If you want a stronger wine flavor, splash in an extra tablespoon before spreading.
- Try Before the Party: If you’re planning to serve it at a dinner, bake it once ahead of time. You’ll know exactly how it turns out.
Tips for Trying Before FAQs
If you’re on the fence about adding wine to cake, try baking a smaller batch first. Halve the recipe and make cupcakes instead of a full cake. This way, you’ll get the flavor without committing to the whole dessert. Another idea? Bake the cake a day ahead. Like chili or stew, flavors deepen overnight, and this chocolate cake with wine reduction tastes even better on day two.
Final Thoughts
Baking this best fudge cake with wine is like giving yourself permission to enjoy the finer things without fuss. It’s decadent yet simple enough to whip up on a weekend. Whether you’re making it for a gathering, or just because you deserve a slice of something sweet, this port wine dessert idea delivers every time.
If chocolate cake is comfort food, then port wine fudge cake is comfort food dressed up for a night out. Try it once, and you’ll keep coming back to it whenever you want a show-stopping dessert that doesn’t take itself too seriously.
Port Wine Fudge Cake
Ingredients
Method
- Prep the Oven – Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- Mix Dry Ingredients – In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter and Sugar – In another bowl, beat butter and sugar until fluffy. Add eggs one by one, then vanilla.
- Add Wine and Dry Mix – Slowly add the port wine and dry ingredients, alternating. Stir in sour cream last until smooth.
- Bake – Divide batter into pans. Bake for 30–35 minutes or until a toothpick comes out clean. Let cool.
- Make Ganache – Heat cream until hot (not boiling). Pour over chopped chocolate, stir until glossy, then mix in port wine.
- Assemble – Spread ganache over cooled cake layers. Slice and serve.
Notes
- Ruby port is best here, but tawny port will give a nutty, caramel-like flavor if you prefer.
- This cake actually tastes even better the next day—the wine deepens the chocolate flavor as it rests.
- If you’d rather not use alcohol, replace port wine with cherry juice or grape juice.
FAQs About Port Wine Fudge Cake
1. Can I make this cake without alcohol?
Yes! Substitute grape juice or cherry juice for the port. It won’t have the same depth, but it’ll still taste delicious.
2. What’s the best port wine to use?
Ruby port is a great all-rounder. It balances fruitiness and sweetness, perfect for desserts.
3. Can I freeze the cake?
Absolutely. Wrap cooled layers tightly in plastic wrap and freeze for up to 2 months. Frost after thawing.
4. How do I keep the cake moist?
The sour cream helps a lot, but you can also brush the layers with a little port wine before frosting.
5. Can I use regular red wine instead?
Yes, but the flavor will be less sweet and more tannic. Port is recommended for its natural richness.
