The secret to this chocolate poke cake is ALL the red wine

Olivia Hayes

Is there anything tastier than a slice of chocolate cake?

No, we don’t think so. Chocolate is the perfect treat – whether you’re on your period, or just feeling like you need a chocolate hit, there’s nothing better than a slice of cake smothered in velvety chocolate.

Except for velvety chocolate drowned in red wine.

Yep, this recipe is giving us life and we’re very tempted to go home and try it tonight.

Image result for red wine poke cake delish

The recipe comes from the good lads over at Delish (because they kill it every time):

Ingredients:

FOR CAKE

Cooking spray, for pan

1 box chocolate cake mix, plus ingredients called for on box

1/4 c. cocoa powder

FOR RED WINE SYRUP

2 1/2 c. red wine

1/2 c. water

1 c. sugar

1/3 c. whipped topping

FOR GANACHE

1/2 c. heavy cream

1/2 c. red wine

1/3 c. sugar

2 c. semisweet chocolate chips

Pinch kosher salt

1/4 c. chocolate curls, for garnish

Method:

Preheat oven to gas mark 4. Grease a 9″-x-13” pan with cooking spray and dust with cocoa powder. Prepare cake mix according to package instructions. Pour batter into prepared pan and bake until a toothpick comes out clean, about 25 minutes. Place on cooling rack.
In small sauce pan over medium heat, whisk together wine, water, and sugar. Bring mixture to a boil, then reduce to a simmer and cook until syrupy in consistency, 35 minutes. Remove from heat and let cool for 10 minutes, then fold in whipped topping.
Using the bottom of a wooden spoon, poke holes all over cake. Pour red wine filling into poked holes and spread with a spatula. Refrigerate while making ganache.
Make ganache: Place chocolate chips in a large, heatproof bowl. In a small saucepan over medium heat, whisk together cream, wine, and sugar over medium heat. Bring to a simmer and let reduce slightly, 6 to 7 minutes. Pour over chocolate chips and let sit undisturbed, 5 minutes, before whisking together until smooth. Pour over cake and smooth with a spatula. Garnish with chocolate curls and return to refrigerator to set ganache, 20 to 25 minutes. Slice into squares and serve.