This decadent Red Wine Strawberry Chocolate Cake cake is the ultimate adult birthday cake! A whipped creamy mascarpone strawberry kirsch filling is sandwiched between luscious red wine chocolate cake, all encased in a rich red wine dark chocolate ganache with ganache dipped strawberries on top.
Sift together flour, baking soda and salt; set aside.
Cream butter. Gradually add brown sugar and continue beating for 5 minutes.
Melt chocolate in microwave on ½ power (5 on my microwave) for 60 seconds, then remove and stir. If it needs more time, put back in for 20 second intervals, removing and stirring until just melted. **Do not get any water/liquid near chocolate or it will seize. *If you are more comfortable using a double boiler to melt your chocolate you can do that.
Add eggs one at a time, beating well after each addition. Add applesauce, then vanilla and melted chocolate.
Alternately blend in flour mixture and sour cream, one third at a time, on low speed of electric mixer.
Add boiling water and red wine; blend well. (Batter will be thin.) Pour into three greased and floured (I used Wilton Cake Release to prevent sticking) 8 inches layer pans to about ⅔ full.
Bake at 350 degrees for 35 to 40 minutes, or until cake tester inserted into center comes out clean. Cool in pans for 10 minutes. Remove and finish cooling on racks.
When cake is cool, slice 'humps off cakes' to even out.
Mascarpone Strawberry Whipped Cream Filling:
Beat whipping cream to soft peaks, then add granulated sugar and beat to stiff peaks.
Stir in mascarpone cheese until blended, then add vanilla and kirsch. Fold in strawberries. Set aside in fridge.
When ready, fill cake with mascarpone strawberry whipped cream filling between the first and second cakes, then between the second and third. Top with third cake.
Red Wine Chocolate Glaze/Ganache:
Melt chocolate in microwave on ½ power (5 on my microwave) for 60 seconds, then remove and stir. If it needs more time, put back in for 20 second intervals, removing and stirring until just melted.
Melt butter in microwave until liquid (check at 45 seconds and add more time if needed) Stir melted butter into chocolate.
Meanwhile, bring wine just to a boil in a small saucepan. Remove from heat.
Whisk wine and powdered sugar into chocolate butter mixture. You need to move quickly, as the glaze will begin to set.
Set filled cake on a wire rack set over pparchment Pour glaze over cake and spread it across the top and over the edges and begin to smooth with an offset spatula. Let cake stand at room temperature and smooth again. Then refrigerate until glaze is set (15 - 20 minutes)
Garnish:
Dip each strawberry halfway into remaining glaze/ganache and set on parchment paper to harden. You can put them into the fridge to speed up the process
Pipe a little whipped cream on the spot where you plan to place strawberries on cake and add 6-8 strawberries. Pipe some whipped cream around the bottom of the cake, if desired (optional)
Notes
👪 ServingThis cake serves 12 (large slices).🍽 EquipmentYou will need a stand or hand mixer and a double boiler or microwave to melt chocolate.🌡️StoringYou need to store this cake in the fridge, as it has a perishable filling. Cake dries out quite quickly in the fridge, so you're going to want to keep it in a sealed cake container (affiliate link). And once you cut it, be sure to cover the exposed area with plastic wrap. It can be stored in the fridge for up to 3 days.My Amazon Recommendations (affiliate links) NOTE: I buy a 454 g container of strawberries and that is enough