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decadent port wine fudge cake

Port Wine Fudge Cake

A rich and fudgy chocolate cake infused with ruby port wine. Topped with a glossy ganache, this dessert is moist, decadent, and full of flavor. Perfect for dinner parties, holidays, or when you want a little luxury at home.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Fusion, modern
Calories: 450
Ingredients Method Notes

Ingredients
  

Dry Ingredients:
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder Dutch-process preferred
  • 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 ruby port wine
  • 1 cup sour cream
Ganache Topping:
  • 8 oz semi-sweet chocolate chopped
  • ½ cup heavy cream
  • 3 tbsp ruby port wine

Method
 

  1. Prep the Oven – Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
  2. Mix Dry Ingredients – In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar – In another bowl, beat butter and sugar until fluffy. Add eggs one by one, then vanilla.
  4. Add Wine and Dry Mix – Slowly add the port wine and dry ingredients, alternating. Stir in sour cream last until smooth.
  5. Bake – Divide batter into pans. Bake for 30–35 minutes or until a toothpick comes out clean. Let cool.
  6. Make Ganache – Heat cream until hot (not boiling). Pour over chopped chocolate, stir until glossy, then mix in port wine.
  7. 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.