This red wine chocolate Bundt cake has a fudgy chocolate flavour that's combined with rich red wine. It's topped with a silky chocolate ganache. This cake is perfect to make if you have some leftover red wine!
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❄️A Rich Cake for Winter
Have some leftover wine? Make this red wine chocolate Bundt cake! This is a great winter cake -it's rich, chocolatey, and has the warmth of red wine and cinnamon in it.
Bundt cakes are super easy to make. Just make sure that you grease the Bundt pan really well, and you'll be fine. After baking, let it sit in it's pan for 10 minutes then invert on to a wire cooling rack.
I chose to top the cake with a chocolate ganache. You could also dust it with powdered sugar, or make a red wine chocolate ganache. Just keep in mind that if you make a red wine chocolate ganache, it should be served to only adults.
🥘Ingredients Needed to Make this Bundt Cake
Ingredient Notes
- Red wine - Use a dry wine that you enjoy to drink. Cooking wines will not work in this recipe. I suggest using a cabernet sauvignon, merlot, or malbec.
- Unsalted butter - You can substitute for salted butter. Add only ¼ teaspoon of butter in the recipe.
- Semi sweet chocolate - I suggest using baking chocolate instead of chocolate chips. Chocolate chips don't melt as easily as baking chocolate.
- Cinnamon - This is optional, but it brings a warmth to the cake that goes well with the chocolate and red wine.
🔪Instructions
Bundt Cake
In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon together. Set aside.
Add butter and sugar to a large bowl and beat until well combined, about 3 minutes. Add sour cream and mix, scarping down the sides of the bowl as needed. Add eggs and vanilla and mix until well combined.
Add in half of the dry ingredients and mix. Add in the red wine and mix together. Then add in the remaining dry ingredients. Mix until it just comes together. Pour the batter into a greased Bundt pan. Bake at 350°F (180°C) for 35-40 minutes, or until a toothpick inserted comes out clean.
Leave the Bundt cake in it's pan for 10 minutes, then invert it on to a wire rack to cool to room temperature.
Chocolate Glaze
Add chocolate to a medium sized bowl. Set aside.
Heat heavy whipping cream in the microwave or in a saucepan over medium heat until it gets very hot. Do not let it reach boiling point. Pour it over the chocolate. Let it sit for a few minutes, then mix until completely combined and chocolate is melted. Pour it over the cooled cake.
✔️Expert Tips
- Make sure to grease your Bundt pan really well.
- When baking and cooking, use wine that you would drink. Do not use cooking wine.
- I suggest using baking chocolate for the ganache. Chocolate chips are not designed to melt easily.
- This cake will be domed a bit when it comes out of the oven. Trim that off after it cools to room temperature on a wire rack.
💭FAQs
You can bake the Bundt cake the day before and store it at room temperature. Add the ganache to it the day you are serving it.
You can freeze the Bundt cake without the ganache on it. Wrap in plastic wrap and store in an airtight container for up to 3 months. Thaw at room temperature for a few hours. Add glaze once the cake is at room temperature.
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📋 Recipe
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Red Wine Chocolate Bundt Cake
Equipment
- 1 Standard Bundt pan
Ingredients
Bundt Cake
- 2¼ cups all purpose flour
- ¾ cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cups unsalted butter room temperature
- 1½ cups granulated sugar
- ½ cup sour cream room temperature
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- ¾ cup red wine
Chocolate Ganache
- 4 ounces semi sweet chocolate
- ½ cup heavy cream
Instructions
Bundt cake
- Preheat oven to 350°F (180°C). Grease a standard size Bundt cake really well, and set aside.
- In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon together. Set aside.
- Add butter and sugar to a large bowl and beat until well combined, about 3 minutes. Add sour cream and mix, scarping down the sides of the bowl as needed.
- Add eggs and vanilla and mix until well combined.
- Add in half of the dry ingredients and mix. Add in the red wine and mix together. Then add in the remaining dry ingredients. Mix until it just comes together.
- Pour the batter into the prepared Bundt pan. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- Leave the Bundt cake in it's pan for 10 minutes, then invert it on to a wire rack to cool to room temperature.
Chocolate Ganache
- Add chocolate to a medium sized bowl. Set aside.
- Heat heavy whipping cream in the microwave or in a saucepan over medium heat until it gets very hot. Do not let it reach boiling point.
- Pour it over the chocolate. Let it sit for a few minutes, then mix until completely combined and chocolate is melted. Pour it over the cooled cake.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Make sure to grease your Bundt pan really well.
- When baking and cooking, use wine that you would drink. Do not use cooking wine.
- I suggest using baking chocolate for the ganache. Chocolate chips are not designed to melt easily.
- This cake will be domed a bit when it comes out of the oven. Trim that off after it cools to room temperature on a wire rack.
Did you try this recipe? Comment below to let me know ☺️