Chocolate and red wine are a match made in heaven in these delicious mini chocolate and red wine bundt cakes!
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 ā if ever a recipe exceeded all expectations this would be it! Adding red wine to chocolate cake batter may sound a tad bizarre but it works incredibly well.
It lends 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 ā 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 ā 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.
I used the Nordic Ware mini bundt cake tin, which was sent me to review, for these mini cakes.
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).
Mini chocolate and red wine bundt cakes
Ingredients
- 250 g | 8.8oz | 2 cups plain flour
- 85 g | 3oz | 3/4 cup unsweetened cocoa powder
- 1 1/4 teaspoons bicarbonate of soda
- 1/2 teaspoon salt
- pinch ground cloves
- 225 g | 7.9oz | 2 sticks unsalted butter softened
- 380 g | 13.4oz | 1 3/4 cups sugar
- 2 large eggs
- 300 ml | 10.1fl oz | 1 1/4 cups red wine
- 1 teaspoon pure vanilla extract
- icing powdered sugar for dusting
- <br>
- <b>Chocolate ganache</b>
- 250 g | 8.8oz dark 70% chocolate chopped small
- 250 g | 8.8oz double cream
- 1 tbsp honey
Instructions
- 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 ā 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.
Daniel Devid says
Oh really, it is a extreme yummy recipe for everyone who like both Mini chocolate and red wine bundt cakes. I love to eta this recipe. I will make this recipe for my next birthday party. wine express
Anonymous says
could you use muffin tins if you dont have mini bundts?
Lucy Parissi says
Yes you can – either a silicone muffin tray or one lined with cases. The cakes tend to rise a lot so don't overfill. Hope you like them!
Kirsty says
Stuh-unning sharp photos! I saw your post on Twitter (which was retweeted by NordicWareUK!) and it led me to your blog. Those mini bundts are just adorable. I have the big sister tin, and I can just imagine this batter working well in it. It sounds delectable! I've bookmarked for later consumption… cheers! Kirsty.
Kat BakingExplorer says
Ooo I haven't seen red wine used in cakes before, what an interesting idea!
belleau kitchen says
Oooh I am intrigued. And have plenty of red wine too!
Kate Glutenfreealchemist says
These are so cute! Beautiful pics as always!!
Sarah Fennel says
Saw these on instagram and couldn't wait to see the post! Absolutely stunning, Lucy!
Angela Field says
I love how dark and moody these pictures are. The cake looks amazing and I'm a huge fan of booze in my bakes, I will definitely look into making a large one of these – I need to christen my bundt tin.
Hannah Hossack-lodge says
I love red wine chocolate cake, it has such a deep, rich flavour š I wish I could afford to splurge on Nordic Ware, these mini bundts are so cute! And I'm loving the dark, moody photos by the way š xx
Gemma says
Luscious little cakes! I've just eaten an indecent amount of chocolate cake at my dad's birthday celebration and wouldn't mind to taste one of your mini bundt cakes right now!!! :-p
xoxo
Rachel Davis says
oh my gosh, these look amazing! If I had a pantry I'd fill it with Nordic Ware pans, they are the stuff of daydreams!
Sammie says
These mini Bundt cakes look amazing. I have the most wonderful hubby who would love this (big cake – only have large Bundt tins) for Fathers Day! Thank you for posting such a super recipe. Sammie x http://www.feastingisfun.com