Description
Chocolate Red Wine Bundt cake is so decadent, but the wine makes it not overly sweet. It is a chocoholic’s dream cake!
Ingredients
- 2 cups All-purpose Flour
- ¾ cups Unsweetened Cocoa Powder
- 1-¼ teaspoon Baking Soda
- ½ teaspoons Salt
- 2 sticks Butter, Softened To Room Temperature
- 1-¾ cup Granulated Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
- 1-¼ cup Dry Red Wine
- Powdered Sugar, As Needed For Dusting
Preparation
Preheat oven to 350ºF. Take a bundt pan and grease it well with butter, then dust it with flour.
In a bowl, whisk together the flour, cocoa, baking soda and salt to mix it well and aerate it. In the bowl of a stand mixer, combine butter and sugar and cream thoroughly with the paddle attachment until fluffy. Add each egg one at a time and beat thoroughly. Then pour in vanilla. Lastly, add in about half of the dry ingredients, and then half of the wine. Repeat with the remaining dry ingredients and then the remaining wine until you have a well-combined, smooth, chocolatey batter.
Pour batter into the prepared bundt pan and smooth it out with an offset spatula to make sure it is even. Bake cake for about 45 minutes to completely bake it through. Test it by inserting a toothpick in the center. If it is baked through, it will come out squeaky clean. Let the cake cool in the pan for about 20–30 minutes.
Turn cake out onto a cake plate to finish cooling, then dust it generously with powdered sugar. Slice and serve and enjoy this sophisticated version of chocolate cake!
