I’ve been making a version of this cake from Italian Kiwi for more than two years now. I remember originally thinking that wine and chocolate are such a good pairing that there MUST be an excellent recipe out there on the internets that combines the two. I’ve modified it from the original, swapped out plain ole red wine in favor of port and adjusted the proportions a hair.


It’s so delicious, you guys. Rich, flavorful, creamy, and complex. Mmm.


It pairs beautifully with the cranberry port sauce over chicken with Gorgonzola and the honey roasted Brussels sprouts, too.

Chocolate Port Cake
Prep time
Cook time
Total time
Serves: 10 servings
  • 4 eggs, room temperature
  • 3½ sticks salted room temperature butter
  • 2½ cups granulated sugar
  • 1 cup port or red wine (I prefer the port)
  • ½ cup unsweetened cocoa powder
  • 1½ cups all purpose flour
  • 1½ tsp baking powder
  1. Set out your eggs so that they can make it to room temperature.
  2. Grease and flour the heck out of a cake pan.
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Using an electric mixer, combine butter and sugar until well mixed.
  5. Slowly mix in wine - you'll eventually have a lovely purple mixture that is far too easy to pick at with a spoon.
  6. Take half of the wine mixture (plus an additional ½ cup) and set that aside for later.
  7. Slowly mix in the eggs (one at a time), cocoa powder, flour, and baking powder.
  8. Pour the batter into your super prepped cake pan (this likes to stick).
  9. Bake for 20-25 minutes, or until a knife comes out clean.
  10. Shortly before it is done baking, take the reserved wine, butter, and sugar mixture and melt it in a small pot over the stove. Stir often, and make sure it doesn't burn -- here you're working to get the sugar properly melted into the butter (if you skip this step, it can occasionally turn out grainy).
  11. While the cake is still relatively warm and the mixture melty, tip the cake out of the pan. Pour the melted mixture over the cake. You may want to poke a few holes so that it soaks in.
  12. Serve while warm (you can also microwave it BRIEFLY) to remelt the gooeyness. Scoop up the sauce to make sure each portion comes with a nice helping.
  13. Enjoy!



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Founder at Wendt Creative
Cat loves to eat tasty homemade things, yet isn’t terribly fond of the process of making them. She prefers recipes that take shortcuts when possible – without compromising flavor. Her dog, Cheeto, likes stealing her creations from the dining room table.

She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.

She is also allergic to felines.
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