Chocolate Wine Bundt Cake

Ok, I have been trying to make this Chocolate Wine Bundt Cake for such a long time, but I never had a Bundt pan ! (Ya… seriously) Then finally my dear friend Meenakshi gifted it to us before moving to Austin. We miss you Meenakshi and you would have loved the cake! Thanks to her, I finally got the chance to bake this Chocolate Wine Bundt Cake.

I have already baked it 3 times now – one for the thanksgiving party, one for office Christmas party and one just because I felt like it. Everybody who tried this cake loved it, so you know that it has been tried, tested, approved and loved. What’s not to love – Chocolate + Wine – you just can’t go wrong with this moist boozy chocolaty cake!

And it does not just stop here. You have that perfect wine glaze drizzle on the top. 🙂

Akira too loved this cake. The alcohol content is low enough to be safe for kids, but it is a personal choice whether you want to serve it to them. I could only say that some of the fussy kids too, loved this cake. Though I would refrain from the glaze for kids.

Steps for making the Chocolate Wine Bundt Cake

1. Prepare the pan and oven

Get the oven going by preheating the oven to 350 degrees. Generously spray or grease a 10-cup Bundt Pan with nonstick cooking spray or butter and set aside. I actually used the original aluminium cast 12.5 cup Nordic Ware Bundt pan. Don’t forget, greasing is very important, otherwise the cake might not come out with a clean top. Since it was my first time baking in a Bundt pan, I learnt my lesson after the first trial.

2. Melt the chocolate

Melt chocolate in a double boiler or using microwave. Let it cool down, around 5 minutes. In a small bowl combine wine and milk and set aside. You can use any wine you have, but I would not use an expensive wine. I have used Cabernet Sauvignon and Zinfandel and they both worked great.



3. Cream the butter along with chocolate

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar on medium speed until light and fluffy, around 2-3 minutes. I usually cream just the butter first and then add the sugar to make it lighter. Next, add the eggs and beat for another 2 minutes. Add the cooled chocolate mixture and beat until incorporated, scraping down the sides of the bowl as necessary. My third cake came out the best as I gave it more time for beating which made it lighter and smoother.



4. Prepare dry ingredients

In a large bowl, sift together flour, gelatin, cocoa powder, baking powder, baking soda, and salt. Combine using a spatula.



5. Add dry ingredients and wine mix

Add to mixer bowl, along with the wine mixture, and beat on low speed until combined, about 1 minute. You might want to mix a little of it using spatula before using the mixer to avoid some wine spill. 😀



Increase the speed to medium and beat for 2 minutes more, scraping down the sides of the bowl as necessary. Transfer the batter into the prepared pan.



6. Bake in Oven

Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let is cool in the pan for another 20 minutes. I was impatient for the first 2 cakes and did not get the clean top because of that. Next, using a plastic knife, carefully loosen cake from the pan. Invert onto a wire cooling rack and let it cool completely.



7. Prepare the wine glaze

Combine the butter, wine, and confectioners’ sugar in a medium saucepan. Reduce the mix by bringing it to a boil, stirring occasionally, over medium-high heat. Remove from the heat and stir in the vanilla. Set aside until ready to serve.



8. Serve it!

And there it is the moist, decadent, yummy cake. Dust cake lightly with confectioners’ sugar. Slice cake & drizzle with glaze. It feels and tastes like heaven! 🙂



Print
Chocolate Wine Bundt Cake

Chocolate + Wine = Moist, Decadent, Yummy Boozy Bundt Cake. What's not to like!
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Yield: 10-12
Ingredients
FOR THE CAKE
• Nonstick vegetable cooking spray
• 4 ounces bittersweet chocolate
• 1 cup red wine, such as cabernet sauvignon
• 1/3 cup whole milk
• 1 3/4 cups granulated sugar
• 2/3 cup (10 2/3 tablespoons) unsalted butter, at room temperature
• 3 large eggs, slightly beaten
• 2 1/4 cups all-purpose flour
• 1 box (.3 ounce) sugar-free black cherry gelatin
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
FOR THE WINE GLAZE
• 2 tablespoons unsalted butter, at room temperature
• 1/2 cup red wine, such as cabernet sauvignon
• 1 cup confectioners' sugar, plus more for serving
• 1/2 teaspoon pure vanilla extract
Instructions
Prepare the cake
1. Preheat the oven to 350 degrees. Spray a 10-cup Bundt Pan with nonstick cooking spray; set aside.
2. Melt chocolate using a double boiler or microwave. Let it cool for 5 minutes. In a small bowl, combine wine and milk; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar on medium speed until light and fluffy. Add eggs; beat for 2 minutes. Add the cooled chocolate mixture and beat until incorporated, scraping down the sides of the bowl as necessary.
4. In a large bowl, sift flour, gelatin, cocoa powder, baking powder, baking soda, and salt. Combine using a whisk or spatula.
5. Add the dry mix above to the mixer bowl, along with the wine mixture, and beat on low speed until combined, about 1 minute. Increase the speed to medium and beat for 2 minutes more, scraping down the sides of the bowl as necessary. Transfer batter into prepared pan.
6. Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool 15 minutes. Using a plastic knife, carefully loosen cake from the pan; invert onto a wire cooling rack. Let it cool completely.
Prepare the glaze
7. Combine the butter, wine, and confectioners' sugar in a medium saucepan. Reduce by bringing to a boil, stirring occasionally, over medium-high heat. Remove from heat; stir in vanilla. Set aside until ready to serve.
8. Dust cake lightly with confectioners' sugar. Slice cake and drizzle with glaze.
Notes
Following are some !tips:
1. You can also use a 12.5 cup Bundt pan for this recipe.
2. Black cherry gelatin is recommended for the recipe, but you can also use regular gelatin for it.
* This recipe is from Martha Stewart's site
3.1
https://www.fanciersworld.com/chocolate-wine-bundt-cake/

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