Red Wine Chocolate Cake
Bundt red wine chocolate cake is moist, and tender, with an earthy fruity sweetness and a hint of cinnamon flavor. The perfect cake for the holidays!
Servings: 18 servings
Calories: 414kcal
Ingredients
For The Chocolate Wine Cake:
- 250 grams (8.8 ounce) butter at room temperature
- 300 grams (1½ cups) sugar
- 4 medium-sized eggs at room temperature
- 300 ml red wine
- 30 grams (4 tablespoons) unsweetened cocoa powder
- 2 teaspoons ground cinnamon
- 500 grams (4 cups + 4 tbsp) self-raising flour
- 150 grams (5.3 ounces) dark chocolate left at room temperature for 30 minutes
For The Red Wine Ganache:
- 125 grams (4.4 ounces) dark chocolate or couverture chocolate at room temperature
- 60 grams (2.1 ounce) heavy cream
- 20 grams (1 tablespoon + 1 tsp) butter
- 40 grams (2 tablespoons) honey
- 30 grams (4 tablespoons ) red wine
Instructions
Make The Chocolate Red Wine Cake:
- Preheat the oven to 175°C /350°F.
- Prepare the chocolate. Chop the chocolate using a knife into small pieces. The pieces should be ¼-inch (½ cm) and smaller in size.
- Mix together in a bowl the dry ingredients (flour, cocoa powder, cinnamon) and set aside.
- Butter and flour a bundt pan.
- Cream butter together with sugar. Using your electric mixer with the whisk attachment on beat for at least 8-10 minutes until very creamy.
- Incorporate the eggs one by one. Waiting until each one is fully combined before adding the next one.
- Alternately mix in the dry ingredients and red wine. Starting with the flour and then the wine. Keep beating over lower speed until fully incorporated. Turn off the mixer.
- Fold in the chopped chocolate.
- Transfer the mixture to the prepared pan.
- Bake for 40 to 45 minutes. Test with a toothpick to ensure the cake is baked at the center.
- Allow the cake to cool for about an hour. Then trim to smoothen the surface a bit (optional).
- Overlap the cake on a serving plate. Or on a cooling rack.
Prepare The Red Wine Ganache:
- Chop the chocolate into small pieces and place it in a measuring jug or plain plastic or glass jug.
- Add all of the ingredients except the chocolate to a small saucepan.
- Heat the mixture over low heat. Stir until the butter melts and the mixture is about to come to a simmer.
- Pour the hot mixture over the chocolate. Allow to sit for 1 minute.
- Stir until the chocolate melts completely. If the mixture isn't hot enough to melt the chocolate, no worries, transfer it back to the saucepan and heat over the lowest heat for a minute.
- Pour the chocolate wine ganache over the cake.
- Sprinkle with extra chopped chocolate, or chocolate sprinkles or nuts of your choice on top.
- Allow to cool and become firm. You can refrigerate for 2-3 hours to speed up the process. If you placed the cake on a rack transfer to a plate after the ganache is firm.
- Slice and enjoy! You can store the cake either at room temperature for 3 days or in the fridge for up to 7 days.
Nutrition
Serving: 1piece | Calories: 414kcal | Carbohydrates: 48g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 116mg | Potassium: 198mg | Fiber: 3g | Sugar: 23g | Vitamin A: 485IU | Vitamin C: 0.04mg | Calcium: 32mg | Iron: 2mg