I had bookmarked a recipe for red wine chocolate cake about a million blog years ago but never got round to making it. But I am so glad I finally did – if ever a recipe exceeded all expectations this would be it! Adding red wine to batter may sound a tad bizarre but it works incredibly well, lending a subtle taste and richness to these little cakes. I must admit to getting a little tipsy tasting the cake batter before baking these (by 'tasting' read 'eating with a spoon').
Like any recipe where wine is a main ingredient it is best to use a good wine whose flavour will complement the recipe. I used Lindeman's Bin 50 Shiraz which is fruity, full-flavoured and quite mellow – it worked a treat... Plus the recipe leaves enough wine in the bottle for you to enjoy a glass or two when serving (or, ahem, baking) this. The cakes themselves are incredibly light, fluffy and not too sweet – they work well as a small after dinner dessert or with coffee. And although I have baked them in a Nordic Ware mini bundt cake tin you can bake these in a silicone muffin tin, as cupcakes, or as one large bundt cake.
Mini chocolate and red wine bundt cakes
makes 24 mini cakes or 1 large bundt cake
250g | 8.8oz | 2 cups plain flour
85g | 3oz | 3/4 cup unsweetened cocoa powder
1 1/4 teaspoons bicarbonate of soda
1/2 teaspoon salt
pinch ground cloves
225g | 7.9oz | 2 sticks unsalted butter, softened
380g | 13.4oz | 1 3/4 cups sugar
2 large eggs
300ml | 10.1fl oz | 1 1/4 cups red wine
1 teaspoon pure vanilla extract
250g | 8.8oz dark 70% chocolate, chopped small
250g | 8.8oz double cream
1 tbsp honey
- Preheat the oven to 180C (350F). Grease a Nordic Ware mini bundt tin with vegetable shortening, dust with flour and shake off any excess.
- Sift the flour, cocoa powder, bicarbonate of soda, salt and ground cloves together and set aside.
- Whisk the butter and sugar for several minutes until light and fluffy, scraping the bottom and sides of the mixing bowl a couple of times.
- Add the eggs one at a time and whisk until they are completely incorporated.
- Mix the vanilla extract into the wine. Alternate adding the wine and flour into the batter in three batches mixing on medium-low speed.
- Use a spatula to give the batter one final mix by hand to make sure it is smooth.
- Fill the bundt tin about halfway up – do not overfill and bake for 15-20 minutes until the cakes are firm and just coming away from the edges of the tin.
- Let the cakes cool for five minutes before shaking out of the tin. Fill the tin again until you use all the batter (you will need to bake in batches).
- Heat the cream and honey in a medium saucepan until tiny bubbles appear around the edge of the pot. Take off the heat and add the chopped chocolate. Let it stand a couple of minutes then slowly stir with a hand whisk until the chocolate has melted and is smooth and glossy. Drizzle over the cooled cakes and dust with icing sugar before serving.
Recipe adapted from Food and Wine magazine.
I used the Nordic Ware mini bundt cake tin which CakeMart kindly sent me to review for this cake. A little sister of the Heritage Nordo bundt tin (which I also own), this novelty tin produces excellent results despite the intricate spiral pattern. Only problem is that you have to bake in batches, unless you invest in more than one of these tins (cost would be quite prohibitive).