Yes, you read that correctly! Just because Valentines Day has come and gone, does not mean that we can’t still enjoy the finer things in life, right? For today’s recipe, I combined some exciting ingredients that tend to pair perfectly with not only each other, but also a nice relaxing evening with your closest friends and some board games.

This recipe is packed with red wine flavor with a bright and exciting blood orange surprise, all tied together by the rich chocolate background.

The idea came to me when I received my first Raw Spice Bar subscription. For those of you that have never heard of Raw Spice Bar, it is a monthly subscription that delivers ‘flavor kits’ full of freshly ground spices equipped with a recipe to pair with each spice packet. Being the person that I am, I customized my flavor preferences to include baking spices. My first impression is that it is a neat and unique subscription box, for a great price. It has been good to me so far!

For February, my Raw Spice Bar box came with a Red Wine Sea Salt packet. Instead of making the red wine meringue that they suggested, I decided to come up with something on my own. So to start, I did some research! I noticed that red wine and salted chocolate was a significant pairing and obvious choice, but I also wanted to take this recipe to another level. It needed a flair with a  fruit component, so I started to look into sangria recipes. A sangria is a beverage derived from Spain that has a wine base, mixed with chopped fruit. And one of the most famous versions is a red wine base with citrus fruit. After a week of debating, experimenting and searching, I finally decided to create a recipe that used red wine, chocolate and blood oranges!

This recipe is packed with red wine flavor with a bright and exciting blood orange surprise, all tied together by the rich chocolate background.

Did you make this recipe? Let me know in the comments what you think! Or better yet, let me see your art on instagram with #foreingtastebuds !

 


As always, all products were purchased on my own, there are no affiliate links, none of my posts are sponsered, and all opinions are my own. All pictures are my own.

Print Recipe
Sangria Chocolate Cake
This recipe is packed with red wine flavor with a bright and exciting blood orange surprise, all tied together by the rich chocolate background.
Sangria Chocolate Cake
Servings
layers
Ingredients
Red Wine Chocolate Cake
Red Wine Buttercream Frosting
Servings
layers
Ingredients
Red Wine Chocolate Cake
Red Wine Buttercream Frosting
Sangria Chocolate Cake
Instructions
Red Wine Chocolate Cake
  1. Prepare three 9 inch cake pans with non-stick spray and flour. Preheat oven to 300 degrees.
  2. Add all dry ingredients to a large bowl and combine.
  3. Add eggs, buttermilk, vegetable oil and vanilla to the dry ingredients and mix well.
  4. Slowly add wine and mix well.
  5. Divide batter evenly between pans and let bake for 30-35 minutes or until a moist crumb comes out on a toothpick.
  6. Remove cakes from oven and let cool on a wire rack for at least 15 minutes
Red Wine Frosting
  1. Place 1 cup red wine and granulated sugar in a small saucepan over medium-high heat. Stir until the sugar is dissolved. Bring to a boil and then simmer until the mixture has reduced to about 1/3 cup. Allow to cool completely.
  2. In the bowl of a stand mixer with the whisk attachment, combine the butter and powdered sugar. Whisk until fluffy. With the mixer running, carefully pour in the cooled wine reduction. Add salt and beat well until combined.
Assembly
  1. For the blood orange curd, you can use your favorite curd recipe or I have the one I used linked below.
  2. Both layer 1 and 2 get a ring of frosting around the edge and a thick layer of curd in the middle.
  3. Once satisfied, create a thin layer of frosting all around to create a crumb coating. Let chill for at least an hour.
  4. After chilling, you can decorate all your heart desires. I personally like the 'naked cake' look for this specific recipe. For the final touches, I used some blood orange zest and a sprinkle of coarse sea salt.
Recipe Notes
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *