A moist red wine chocolate cake drizzled with red wine chocolate ganache. Top with berries or homemade whipped cream to really wow your guests!
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:1 large bundt cake 1x
For the bundt cake
12 tablespoons butter, room temperature
1/4 cup brown sugar
3/4 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (NOT dutch-process)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup yogurt
3/4 cup Pinot Noir
For the red wine chocolate ganache
5 ounces dark chocolate
1/3 cup Pinot Noir
Preheat oven to 350°F. Grease a large bundt pan and set aside.
In a large bowl, whip butter, and both sugars on high for 2 minutes. Add in eggs one at a time, mixing in between each addition. Add in vanilla extract
Sift together flour, cocoa powder, baking powder, baking soda, and salt. Carefully incorporate half into the wet ingredients, then add in the yogurt and pinot noir, mixing slightly. Last, add the rest of the dry ingredients.
Pour into prepared bundt pan and bake for 40 minutes, or until a knife inserted in the center of the cake comes out clean. Allow to cool slightly before inverting and topping with red wine chocolate ganache.
To make the ganache, heat chocolate over a double boiler on low heat. Once fully melted, whisk in 1/3 cup red wine. Mixture may congeal slightly– if it does, add in a tablespoon more of wine. Pour over cake.
Keywords: red wine, decadent, fudgy, chocolate, cakey, easy