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Chocolate and Wine Bundt Cake

 Chocolate and wine are a perfect pairing for a celebration! Try this rich bundt cake from a Martha Stewart recipe and serve it to your friends and family at your next party.
Chocolate and Wine Cake on cake stand

This cake from a Martha Stewart recipe is rich with chocolate with the wine in the background. Her recipe includes a wine glaze that would bring the flavor of the wine to the forefront, but I stuck with a chocolate icing to finish off this moist Bundt. Either way I doubt you’ll be disappointed.

Bundt cakes feed a crowd! If you want to add an easy cake recipe to your celebrations, try this yogurt Bundt cake or this flavorful lemon Bundt cake.

Chocolate + Wine = Happiness

Two ingredients that scream PARTY to me are chocolate and wine– you can’t go wrong with that combination in life or in baking cakes! I recently had dinner out with some dear friends and they sent me home with the extra wine from the evening.

I knew I wanted to bake this Bundt cake with that red wine then share the cake with my friends. Sharing cake with friends gives you the best of both worlds– everyone gets to enjoy chocolate cake AND it means that I don’t eat the whole cake myself. Yes, that has been known to happen. More than once.

If you love chocolate desserts, you’ll enjoy recipes for Chocolate Espresso Bundt Cake, White Chocolate Easter Fudge, and Chocolate Dipped Macadamia Nut Cookies.

Recipe from Martha Stewart.com (with only one modification: I substituted 1/2 cup of sour cream instead of the box of cherry gelatin.

Yield: 16 slices

Chocolate and Wine Bundt Cake

chocolate wine bundt

Is there a better combination than chocolate and wine? Have both in this decadent cake!

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes

Ingredients

  • Nonstick vegetable cooking spray
  • 4 ounces bittersweet chocolate
  • 1 cup red wine, such as cabernet sauvignon
  • 1/3 cup whole milk
  • 1/2 cup sour cream
  • 1 3/4 cups granulated sugar
  • 2/3 cup (10 2/3 tablespoons) unsalted butter, at room temperature
  • 3 large eggs, slightly beaten
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Icing:(please note that the icing is different from the glaze suggested in the Martha Stewart recipe)

  • 4 Tablespoons butter
  • 2 ounces bittersweet chocolate, melted
  • 1 teaspoon vanilla
  • 2 Tablespoons milk
  • 1 1/2 cups confectioners' sugar
  • pinch of salt

Instructions

  1. Prepare a 10 cup Bundt pan with baking spray and dust with flour or cocoa
  2. Preheat oven to 350 degrees F.
  3. Melt the chocolate in a medium bowl in the microwave for 30 seconds. Stir and microwave in 15 second intervals if necessary to melt the chocolate completely. Let cool for a few minutes before adding the red wine, milk, and sour cream.
  4. Separately in a stand mixer (or electric mixer) combine the butter and sugar until light and fluffy. Add the eggs one at a time. Beat for 1-2 minutes or until well blended. Add the chocolate mixture and beat for another minute.
  5. In a small bowl whisk together the dry ingredients: flour, cocoa, baking powder, baking soda and salt. Add the dry ingredients to the batter and beat on low for 30 seconds. Increase the speed and blend for another 2 minutes.
  6. Pour batter into the prepared pan. Bake for 50-55 minutes. Let cool completely in pan on wire rack before inverting.
  7. Icing: Combine the icing ingredients and whisk or beat with electric mixer until smooth. Pour over cake and let the icing set before serving.

Nutrition Information:

Yield:

16

Serving Size:

1 slice

Amount Per Serving: Calories: 363Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 49mgSodium: 162mgCarbohydrates: 54gFiber: 4gSugar: 33gProtein: 6g

This data is provided by Nutritionix and is an estimate only.

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slice of Chocolate Wine Bundt Cake on countertop with text title overlay
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Joanne T Ferguson

Saturday 28th of September 2013

G'day Holly...Chocolate and Wine are divine, true!Love your photo and wish I could taste a slice right now too!Cheers! JoanneViewed as part of #BundtaMonth

Liz D.

Wednesday 25th of September 2013

Hiya. Made this today, and the flavor was great. The chocolate seized up, though, when it hit the cold wine and sour cream, and the texture never recovered. Maybe add the chocolate to the butter as in the MS version? Thanks for the creative pairing. Cheers. Listentothefood.com

Holly @ abakershouse.com

Wednesday 25th of September 2013

Hi Liz, Sorry to hear you had trouble with the chocolate seizing up-- maybe you could let the melted chocolate cool a bit more before adding the wine and sour cream? I didn't have the same problem but I like your idea of adding the chocolate to the butter.

Laura

Thursday 19th of September 2013

I am trying to decide if chocolate and wine scream party or just any weekend night. ;) Kidding! Love the cake--love the idea of the red wine and chocolate together. That combo has been on my to try list for forever and now I have yet another reason!

Simply Sweet Justice

Thursday 12th of September 2013

Chocolate and wine…one of my favorite combos! This may make the perfect dessert for my next book club. Thanks for sharing!

Holly @ abakershouse.com

Thursday 12th of September 2013

This would be a fun cake for a book club night, thanks for reading!

Julie @ This Gal Cooks

Tuesday 10th of September 2013

What an interesting combination, Holly! I bet the cake is super moist and delicious, I love that chocolate frosting on top. It looks divine!