Chef Mike's Merlot Chocolate Cake

Featured by Taft Street Winery in the Gold Wine Club.
Chef Mike's Merlot Chocolate Cake


An unforgettable moist and fudgy chocolate cake with a hint of merlot red wine. Decadent and absolutely delicious!

Yield: 1 Cake
Prep Time: 15 Minutes
Cook Time: 50 Minutes


• 3/4 cups unsweetened chocolate, melted
• 1 cup slivered almonds
• 1 cup ginger snaps
• 3/4 stick of butter, room temperature
• 2 cups Taft Street Merlot
• 2/3 cup of Sugar
• 4 eggs
• Zest of one orange
• Unsweetened cocoa powder for sifting


Preheat oven to 350 degrees.

In food processor, combine almonds and ginger snaps; pulse until finely ground. Transfer to bowl. In processor, blend butter, Merlot, sugar and zest of orange. With processor running, add eggs, one at a time. Add almond and ginger snap mixture and melted chocolate; blend.

Pour batter into 9 inch spring form pan and bake for 35 minutes. Cool in pan for 15 minutes. Transfer to platter, sift with cocoa powder.

Top with fresh whipping cream and raspberries for an additional treat.

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