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Red Wine Chocolate Bundt Cake

This red wine chocolate cake redefines the definition of chocolate decadence and simply irresistible!
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Author: Linda | Brunch with Joy

Ingredients

  • 11/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1/2 cup dark brown sugar
  • 11/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter room temperature
  • 1 large egg
  • 2 tsp vanilla extract
  • 11/2 cup dry red wine
  • 2 tbs milk

Chocolate ganache:

  • 8 ounces semisweet chocolate coarsely chopped
  • 1 cup heavy cream
  • 1 tbs unsalted butter room temperature

Instructions

  • Preheat oven to 350F. Grease a 12-cup bundt pan and set aside.
  • In a medium bowl sift flour, cocoa powder, baking powder, and salt. Set aside.
  • In a mixer bowl fitted with the paddle attachment, beat together butter, sugar, and egg on medium-high speed for 3-4 minutes until combined. Scrape down the sides and bottom of the bowl as necessary.
  • Add vanilla extract. Using a spatula, fold the flour mixture in 3 additions, alternating it with the wine in 2 additions (starting and ending with the flour). Add the milk and combine. Do not overmix.
  • Scrape the batter into the prepared pan and smooth the top. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes on a wire rack, then turn it out and let it cool completely. Drizzle the cake with chocolate ganache.
  • Chocolate ganache: Place chocolate in a medium heatproof bowl; set aside.
  • Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
  • Add butter and stir until smooth. Let cool slightly before using.