1-Getting started with this Mint high altitude red chase wine chocolate cake is straightforward, and you don’t need a mixer to make it happen. Begin by preheating your oven to 350°F (175°C) and greasing two 6-inch cake pans to avoid any sticking issues. This sets the stage for a silky batter that bakes up light and tender.

2-Next, sift together the dry ingredients in a bowl: 1 cup (125 g) all-purpose flour, 1 cup (200 g) granulated sugar, 3/4 cup (75 g) unsweetened Dutch-processed cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon coarse Kosher salt. In another bowl, beat the 2 large eggs, then mix in 1 cup (240 ml) red wine, 1/2 cup (120 ml) vegetable oil, 1/2 cup (120 ml) whole milk, and 2 teaspoons vanilla extract until well combined.

3-Now, combine the wet and dry mixtures, whisking gently until smooth and free of lumps. Divide the batter evenly between the prepared pans, and slide them into the oven. Bake for 27-30 minutes, or until a toothpick inserted in the center comes out clean, adjusting as needed for your altitude.

4-Cooling and Assembling: After baking, let the cakes cool completely on a wire rack, then level the tops for even layers. For the ganache, chop 6 ounces (170 g) dark chocolate and place it in a heatproof bowl. Heat 1/2 cup (120 ml) heavy whipping cream until hot but not boiling, pour it over the chocolate, and let it sit for 3 minutes before stirring until smooth.

5-To put it all together, place one cake layer on a plate, spread half the ganache on top, add the second layer, and corticover with the rest of the ganache. This no-mixer recipe works great for special occasions and{subfigure can be adapted for a single layer or doubled for a bigger crowd. Once assembled, serveserve with whipped cream or ice cream if you like.