Red Wine Chocolate Bundt Cake

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!

Course Dessert

Cuisine North American

Prep Time 15

Cook Time 40

Servings slices

Calories 527kcal

Author Nina

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.

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