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Red Wine Chocolate Cake

Over the weekend, I got a very, very exciting email.

red wine chocolate cake

I’ve been a labor & delivery nurse for about a year an a half. I love it. My favorite part of birth is watching the mom realize her own incredible, inherent strength. My other favorite part is watching her partner.My other favorite part is hearing someone with very small lungs cry at their very first birthday. My other favorite part is all the parts. Labor is awesome. Birth is sometimes difficult, always incredible. I have been way lucky, to have such an amazing start to my nursing career.

…And I hope I’m as lucky after graduate school, when I’m working as a midwife or nurse practitioner. That was the email on Friday. The subject line was “Welcome to Emory!” And the next sentence was “Congratulations on your acceptance to the Masters of Science in Nursing program!”

red wine chocolate cakeSo I propose a toast. But a toast with cake, because the best toasts involve cake.

To graduate school! To letters behind names! To moving!

And also to having some tiny internal seizures related to those things, which are great but require a lot of changes to my status quo (and I really like my status quo).


Red Wine Chocolate Cake with Red Wine Ganache
  • For the cake:
  • 1 cup red wine
  • 1 cup (2 sticks) butter
  • ¾ cup cocoa powder(preferably dutch-processed)
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • ⅓ cup sour cream
  • For the ganache
  • 1 cup heavy cream
  • 2 tablespoons wine
  • 12 ounces dark chocolate
  1. For the Cake:
  2. Preheat oven to 350.
  3. In a small saucepan, heat the butter and wine together until melted and barely simmering. Remove from heat and whisk in cocoa powder until smooth. Set aside.
  4. In a medium mixing bowl, whisk together flour, sugar, baking powder, and salt until uniform.
  5. In a large mixing bowl, stir together sour cream and eggs until smooth.
  6. Add the wine-butter mixture to the eggs, and then the dry ingredients, stirring until smooth after each addition.
  7. Transfer batter into a prepared 9-inch round pan, or 5 prepared ramekins.
  8. Bake for 40-50 minutes for the round pan, 25-28 minutes for the ramekins.
  9. For the Ganache:
  10. Chop 12 ounces dark chocolate, place in a medium bowl. Set aside.
  11. Bring the heavy cream and wine to a boil in a small saucepan over medium heat.
  12. Pour the heated cream and wine over the chocolate, let stand for one minute.
  13. Stir until smooth. Pour over cooled cake, spreading with spatula if necessary. For a thinner ganache, increase heavy cream by 2 tablespoons.

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