The secret to my successful cakes is the raising agent. The commercial leavening agent used in cake mixes is superior to anything we can buy on the grocery store shelf. The other reason is pretty simple and obvious; many cooks, myself included, are creative rather than scientific types. The act of sifting and leveling can be a trying task for those of us who like pinches, dashes and cooking by sound, feel and gut instinct.

But never fear, creative cook. With a mix, the leveling is done for you. All that is left is making the cake your own. For this one, a little red wine, homemade ganache from premium chocolate and a dash of patience will give you a perfectly moist little number your lover will never guess began as a vacuum sealed pouch.

 Cabernet Chocolate Cake with Dark Chocolate Ganache

For the cake:
1 dark chocolate cake mix
3 eggs*
1 1/4 c cabernet*
1/3 c oil*
* vary amounts according to the directions printed on the mix's box

Make batter according to package directions. Bake in two 8 or 9” round cake pans according to the package. Cool cakes thoroughly on a wire rack.

For the filling:
1/4 c black currant or seedless raspberry preserves
2 T red wine

Combine over low heat, stir until jelly is melted. Cool completely before using.

For the ganache:
12 oz dark chocolate chips
3/4 c heavy cream

Melt chocolate chips over low heat in a double boiler. When chocolate is 3/4 melted, add cream. Stir until completely blended and smooth. Cool for 1 1/2 - 2 hours before frosting cake, or until ganache hardens to a smooth frosting consistency.

To assemble:

Frost bottom layer with a thin coating of ganache. Top with jelly mixture. Add top layer and frost top and sides of entire cake.