Double Chocolate Red Wine Bundt Cake

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Double Chocolate Red Wine Bundt Cake is the best double chocolate cake recipe with red wine and chocolate glaze. Perfect Christmas bundt!

Double Chocolate Red Wine Bundt Cake is the best double chocolate cake recipe with red wine and chocolate glaze. Perfect Christmas bundt!


 

Bittersweet chocolate, pure version, without any milk, and good quality red wine are perfect ingredients for Christmas bundt cake recipe. It is ready in 1 hour and takes only 20 minutes of your active time!

How to make red wine chocolate cake?

Start with preparing your bundt pan. Spray it with nonstick cooking spray and flour it. Once you separate the eggs, mix yolks with powdered sugar and butter. Melt your chocolate chips in microwave or preheated oven and add to egg mixture together with dry ingredients, vanilla extract, and wine. If you love raisins, you may also add two tablespoons into the batter.

In another bowl whisk egg whites until stiff peaks form. Gently combine them into wine bundt batter to keep as much of air bubbles as possible. Pour it into your bundt cake dish and let the oven do the rest of work.

Also, please have in mind that bittersweet chocolate can be replaced with the same amount of semi-sweet chocolate. The two are actually very similar in taste and composition, so you shouldn’t notice any real difference in your red wine bundt recipe.

Double Chocolate Red Wine Bundt Cake is the best double chocolate cake recipe with red wine and chocolate glaze. Perfect Christmas bundt!

How long should a bundt cake cool before you apply a glaze to it?

Let your cake cool completely. It takes 10 to 20 minutes on a wire rack.

Until this point, everything went well for me. Once our Double Chocolate Red Wine Bundt Cake was cooked, I took it out quickly, using tea towel instead of gloves and this is what happened after steaming hot dish skipped out of my hands:

Double Chocolate Red Wine Bundt Cake is the best double chocolate cake recipe with red wine and chocolate glaze. Perfect Christmas bundt!

 

One more reason to consider “kitchen disaster” category to add to my blog.

So, to be back on track, let me follow:

Can you glaze a cake the next day?

Yes. You can make the glaze up to 5 days before you’re going to use it. Store it in the refrigerator in an airtight container. Bring the glaze back to room temperature and whisk before using, adding a few drops of additional liquid if needed.

To see detailed description and learn how to perfectly glaze your bundt cake, look here .

 

For more Christmas or and other winter holidays cakes at 2pots, take a closer look at:

Pandoro from Scratch

Panettone from Scratch

Boozy Chocolate Cake Bread

Ricotta Rosemary Cake with Mascarpone Icing

Mandarin and Poppy Seeds Roll

Italian Festive Cake ( Bustrengo )

Festive Cannoli Cake Roll

 

Double Chocolate Red Wine Bundt Cake

Double Chocolate Red Wine Bundt Cake is the best double chocolate cake recipe with red wine and chocolate glaze. Perfect Christmas bundt!

Course Dessert
Cuisine American
Keyword Double Chocolate Red Wine Bundt Cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 1 bundt
Author 2pots2cook

Ingredients

  • 2 sticks + 5 tsp unsalted butter (250 grams)
  • 2 cups powdered sugar (250 grams)
  • 2 Tbsp vanilla extract
  • 4 eggs, separated
  • 2 tsp cinnamon
  • 2 cups all-purpose flour (300 grams)
  • 2 Tbsp baking powder
  • ½ cup bittersweet chocolate, melted
  • 2/3 cup red wine
  • Raisins to taste
  • Ingredients for chocolate glaze:
  • ½ cup semi-sweet chocolate chips
  • ½ cup whipping cream

Instructions

  1. Make sure all ingredients are at room temperature before you start the process.

  2. Oil and flour the 8 cups volume bundt cake pan.

  3. Preheat the oven to 180 C/ 356 F.

  4. Separate yolks from egg whites.

  5. Mix the yolks, powdered sugar and butter.

  6. Melt the chocolate.

  7. Add all-purpose flour, baking powder, cinnamon, wine, vanilla extract, and chocolate to the yolk mixture. Raisins are optional and you add them to taste.

  8. Whisk egg whites in another medium sized bowl, until stiff peaks form.

  9. Fold egg whites into yolk mixture. Do it by hand, very gently, using spatula.

  10. Pour the mixture to the baking pan.
  11. Bake for 35 – 40 minutes at 180 C / 356 F or until toothpick inserted in the center of the cake comes our clean.

  12. For chocolate ganache, combine semisweet chocolate chips and whipping cream and melt it on low heat to get silky ganache.

  13. Pour it over cooled bundt and garnish with your favourite Christmas sprinkles.

 

 

 

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