I’ve tried a lot of red wine cakes over the years and this Red Wine Chocolate Bundt Cake from Food and Wine is my favorite. Not only is it delicious, but it’s a great way to use up half a bottle of red wine. The recipe is especially handy when you buy a new wine that you like but don’t love, because even if the wine is not your favorite, it will still taste good when baked into the cake.
This cake is rich enough that you can dust it with powdered sugar and serve with whipped cream and fruit. However, if you’d rather throw a chocolate ganache on top, that works too!
Dutch vs. Natural Cocoa Powder
This cake is supposed to be made with natural (acidic) cocoa powder rather than Dutch process. If you only have Dutch process cocoa and would like to try a similar cake, here’s another chocolate Bundt cake made with wine that calls for Dutch process cocoa. Update: I recently made this with Dutch process and it was fine. Natural is recommended, but Ghiradelli Dutch also works.
Six Inch Bundt Pan Red Wine Chocolate Cake
This recipe works really well in a six inch (six cup) Bundt pan. To make the small cake, just halve all of the ingredients. Bake time should be around 38 minutes.
Red Wine Chocolate Bundt Cake
- 2 cups all-purpose flour (260 grams)
- 3/4 cup unsweetened natural cocoa powder (60 grams)
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted butter, softened (230 grams)
- 1 3/4 cups sugar (350 grams)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups dry red wine
- Confectioner’s sugar for dusting
- Whipped cream for serving
- 3 oz dark chocolate, chopped (84 grams)
- 1/2 tablespoon butter (7 grams)
- 1/2 tablespoon corn syrup (10 grams)
- 1/3 cup heavy cream
- Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.
- Stir together flour, cocoa powder, baking powder and salt.
- Beat butter and sugar together in a large mixing bowl, using high speed of electric mixer, until fluffy, then add eggs one at a time, beating well. Beat in vanilla.
- Add flour mixture to butter mixture gradually, alternating with wine.
- Pour into the pan and bake for 45 minutes. Let the cake cool for about 10 minutes, then carefully turn from the pan. Let cool completely, then drizzle glaze over the top.
- To make the glaze, combine the chopped chocolate, butter and corn syrup in a small bowl. Heat the heavy cream just until it starts to bubble. Combine the cream and the chocolate mixture. Let stand for about 3 minutes, then stir until smooth. Let the glaze cool to the point where it’s thick enough to drizzle.
Cool on cooling rack for 10 minutes. Flip from pan and let cool completely before serving.