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Red Wine Chocolate Bundt Cake

This rich Red Wine Chocolate Bundt Cake combines dark cocoa, dry red wine, and bittersweet chocolate for a deeply chocolatey cake with subtle berry and wine notes. Finished with silky dark chocolate ganache, it’s an elegant Bundt cake that feels special enough for holidays and dinner parties but is surprisingly simple to make
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Ingredients

Red Wine Chocolate Cake

  • 2 cups (240 g) all-purpose flour
  • ¾ cup (65–70 g) unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • ¾ cup (170 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • ½ cup (100 g) packed dark brown sugar
  • 3 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) dry red wine, at room temperature
  • ½ cup (120 ml) buttermilk, at room temperature

Dark Chocolate Ganache

  • 6 ounces (170 g) bittersweet or dark chocolate finely chopped
  • ½ cup (120 ml) heavy cream
  • 1 tablespoon unsalted butter
  • Pinch of salt
  • 1 tablespoon red wine for the ganache optional

Instructions

  • Preheat the oven to 350°F (175°C). Thoroughly grease a 10- to 12-cup Bundt pan, making sure to coat every groove.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar for about 3–4 minutes, until lighter and fluffy.
  • Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Mix in the vanilla.
  • Combine the red wine and buttermilk in a measuring cup.
  • Add the dry ingredients to the butter mixture in three additions, alternating with the wine mixture in two additions. Begin and end with the dry ingredients and mix only until combined.
  • Spoon the batter evenly into the prepared Bundt pan and smooth the top.
  • Bake for 45–55 minutes, or until a toothpick inserted into the thickest part of the cake comes out with a few moist crumbs rather than wet batter.
  • Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack and cool completely.

Make the Ganache

  • Place the chopped chocolate in a heatproof bowl.
  • Heat the heavy cream until it just begins to simmer, then pour it over the chocolate. Let stand for 2–3 minutes.
  • Add the butter and salt, then stir gently until smooth and glossy.
  • If using, stir in 1 tablespoon red wine once the ganache is smooth.
  • Let the ganache cool slightly until thick but still pourable, then drizzle it generously over the completely cooled cake.