Chocolate and red wine are a match made in heaven in these delicious mini chocolate and red wine bundt cakes!
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Mini chocolate and red wine bundt cakes

Chocolate and red wine are a match made in heaven in these delicious mini chocolate and red wine bundt cakes with glossy chocolate glaze
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Chocolate Cake
Author: Lucy Parissi | Supergolden Bakes


  • 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


  • 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.


A large bundt cake will take 45-50 minutes to bake. Do a skewer test before removing from the oven. Let the cake cool in the tin before removing carefully. Cool before adding ganache.