Chocolate and Wine Bundt Cake
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 ½ cup of sour cream instead of the box of cherry gelatin.
Chocolate and Wine Bundt Cake
Is there a better combination than chocolate and wine? Have both in this decadent cake!
Ingredients
- Nonstick vegetable cooking spray
- 4 ounces bittersweet chocolate
- 1 cup red wine, such as cabernet sauvignon
- ⅓ cup whole milk
- ½ cup sour cream
- 1 ¾ cups granulated sugar
- ⅔ cup (10 ⅔ tablespoons) unsalted butter, at room temperature
- 3 large eggs, slightly beaten
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ 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 ½ cups confectioners' sugar
- pinch of salt
Instructions
- Prepare a 10 cup Bundt pan with baking spray and dust with flour or cocoa
- Preheat oven to 350 degrees F.
- 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.
- 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.
- 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.
- Pour batter into the prepared pan. Bake for 50-55 minutes. Let cool completely in pan on wire rack before inverting.
- 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:
16Serving Size:
1 sliceAmount 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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Holly Baker started the food blog, A Baker's House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader's Digest, and She Knows.
I agree that chocolate and wine definitely proclaim that it's a party:)Your cake is decadent and lovely, Holly. Thanks for being a part of our group this year!
Thanks, Lora, it's been fun baking and eating Bundts each month. What a great cook to bake along with!
You're right - chocolate and wine do scream party! My kinda party 😉
Thank you, Holly for baking along with us! Here's to many many more years of us bundting together! Cheers!
Yes, many more Bundts are in our futures, thanks for leading the group. I always enjoy seeing what everyone has made.
ITs beautiful and I bet the flavor is incredible.
Thanks, Kathya, this was a moist cake. It's fun baking together this month!
Chocolate and wine together sounds totally festive! 🙂
What a great group of party Bundts this month! It's hard to know what recipe to try first but it's great to know I have so many options for our next party!
Chocolate and wine sounds like a party to me, and after all they are both good for you right? ;). Your cake looks so moist and delicious.
Of course, good for your heart and soul, right? Chocolate cake is a cure for many ailments!
What a beautifully decadent cake. You have inspired me to dust off the bundt pan with this one Holly.
My friends joked that only I would think to cook with the extra wine-- they would have had it to drink before it ever got to a cake. But if you do have leftover wine, this really is a good use for it!
How BEAUTIFUL is your cake, Holly. Lovely cake to celebrate with!
Thanks, Ansh! It's hard to go wrong with chocolate and wine so I was happy this cake turned out.
After baking a similar one (from smitten kitchen) chocolate and red wine are my new favorite way to eat chocolate in a cake, hands down! Maybe you can ship it to my place?
I'll have to look at Smitten Kitchen's recipe and I am sure there is a gorgeous photo to go with it. I read your post and am happy to know you've celebrated with this type of cake before, I am sure I'll bake it again soon too.
Cheers! And amen to the combo of wine and chocolate and then sharing it with friends. Glad I'm not the only one guilty of polishing off a whole cake by myself. Well, maybe not in one sitting. Oh wait... did I type that outloud?
Oh yes, the dangers of baking cake and then eating more than my share-- I've been there! Thank goodness for friends who will help me eat through my baking creations.
This is a great cake to party with and it's a must make for me. Thank you for bringing the wine!
Sure, I'll bring cake and wine anytime! Thanks for reading.
I never thought about making a cake with wine. Yours looks super tasty!
This is my first cake baked with wine and I'll try it again for sure. It's a fun twist on the usual chocolate cake.
I made a chocolate and wine brownie last year; hands down the best brownie I've ever had. Wine and chocolate are meant to be married!
While I so appreciate the gift of mango and peach jam I am now wondering where the heck my slice of cake is? 🙂
I know, I know! Yes, chocolate cake may have been better to share but this cake disappeared quickly among the four friends who shared the wine with me. The next time you have extra red wine from a post let me know and I'll use it to bake this cake for you! I remember your brownies...the pinot noir brownies, right? So good.
What a great flavor combination! I am not a fan of using gelatin in cakes so I applaud the substitution of sour cream. I am sure that made this wonderful cake even more moist and delicious. Also love the chocolate glaze! So pretty!
I agree, I was unsure of the gelatin. I did use some for coloring in my orange creamsicle bundt a few months back but this time traded it for sour cream. Moist and tasty!
You have good friends, Holly! Nice to have extra wine on hand to bake beautiful Bundts like yours! Good call to use sour cream instead of jello =)
Holly,
what a beautiful, beautiful bundt cake! I couldn't agree more on the chocolate and wine combination! I've had chocolate merlot cookies and loved them. I have always wanted to attempt a chocolate cake with wine. . and now I have the recipe to try!! Thank you!! and yes, enjoying cake with friends is always a great thing! hope you guys enjoyed it!
I'm sure the combination of chocolate and red wine was incredible! My mouth is watering just thinking about it!
What an interesting combination, Holly! I bet the cake is super moist and delicious, I love that chocolate frosting on top. It looks divine!
Chocolate and wine…one of my favorite combos! This may make the perfect dessert for my next book club. Thanks for sharing!
This would be a fun cake for a book club night, thanks for reading!
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!
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
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.