Red Wine Chocolate Bundt Cake with Raspberry Coulis
Yes, you read that correctly, red wine is the (not so) secret ingredient in this deliciously dark and ridiculously rich chocolate cake. The flavour is so subtle you can barely detect its presence but the depth of flavour it provides make this a chocolate for the history books.
This time of year is all about indulgence and decadence and this cake is precisely that. Oodles of thick chocolate sauce and lashings of boozy raspberry coulis all poured over moist, warm chocolate cake - pudding heaven!
Red Wine Chocolate Bundt Cake with Raspberry Coulis
Serves 12
2 tbsp oil, for greasing
200g plain flour
2 tbsp cocoa powder
1 tsp baking powder
½ tsp bicarbonate of soda
225g unsalted butter (softened)
220g caster sugar
4 eggs
200g dark chocolate, melted and cooled
1 tsp vanilla extract
125ml milk
125ml red wine
For the chocolate sauce:
200g dark chocolate, chopped
20g unsalted butter
For the raspberry coulis:
2 tbsp kirsch
250g raspberries
2 tbsp caster sugar
Heat the oven to 180C/160C fan/gas 4. Generously grease a 1.6 litre bundt pan. Sift together the flour, cocoa, baking powder, a pinch of salt and bicarbonate of soda onto a sheet of baking paper, set aside.
Using an electric mixer beat the butter and sugar for 3-4 minutes until thick and pale. Add the eggs 1 at a time, beating well after each addition. Gently fold in the melted chocolate until combined. Beating the batter gently, slowly add the flour mixture until combined, then add vanilla, milk and red wine, and beat to combine.
Spoon the batter into the prepared pan, levelling the top back with a spoon. Bake for 45-50 minutes until a skewer comes out clean when inserted into the cake. Once baked allow the cake to cool in the tin for 10 minutes before turning on to a wire rack to cool completely.
Meanwhile, to make the sauce place the chocolate and butter in a bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water) for 3-4 minutes until the chocolate melts, stir occasionally to help the chocolate melt evenly. Remove the bowl from the pan and allow to cool for 5 minutes before drizzling over the cake.
To make the raspberries coulis, place all ingredients in a blender and whizz, then pass through a sieve to get rid of the seeds.
To serve, cut wedges of the cake and spoon over some of the chocolate sauce, pour over the raspberry coulis and dollop on some whipped cream or ice-cream, if you like.
This time of year is all about indulgence and decadence and this cake is precisely that. Oodles of thick chocolate sauce and lashings of boozy raspberry coulis all poured over moist, warm chocolate cake - pudding heaven!
Red Wine Chocolate Bundt Cake with Raspberry Coulis
Serves 12
2 tbsp oil, for greasing
200g plain flour
2 tbsp cocoa powder
1 tsp baking powder
½ tsp bicarbonate of soda
225g unsalted butter (softened)
220g caster sugar
4 eggs
200g dark chocolate, melted and cooled
1 tsp vanilla extract
125ml milk
125ml red wine
For the chocolate sauce:
200g dark chocolate, chopped
20g unsalted butter
For the raspberry coulis:
2 tbsp kirsch
250g raspberries
2 tbsp caster sugar
Heat the oven to 180C/160C fan/gas 4. Generously grease a 1.6 litre bundt pan. Sift together the flour, cocoa, baking powder, a pinch of salt and bicarbonate of soda onto a sheet of baking paper, set aside.
Using an electric mixer beat the butter and sugar for 3-4 minutes until thick and pale. Add the eggs 1 at a time, beating well after each addition. Gently fold in the melted chocolate until combined. Beating the batter gently, slowly add the flour mixture until combined, then add vanilla, milk and red wine, and beat to combine.
Spoon the batter into the prepared pan, levelling the top back with a spoon. Bake for 45-50 minutes until a skewer comes out clean when inserted into the cake. Once baked allow the cake to cool in the tin for 10 minutes before turning on to a wire rack to cool completely.
Meanwhile, to make the sauce place the chocolate and butter in a bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water) for 3-4 minutes until the chocolate melts, stir occasionally to help the chocolate melt evenly. Remove the bowl from the pan and allow to cool for 5 minutes before drizzling over the cake.
To make the raspberries coulis, place all ingredients in a blender and whizz, then pass through a sieve to get rid of the seeds.
To serve, cut wedges of the cake and spoon over some of the chocolate sauce, pour over the raspberry coulis and dollop on some whipped cream or ice-cream, if you like.
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