Double Chocolate Red Wine Bundt Cake Recipes

DOUBLE CHOCOLATE RED WINE CAKE

Steps:

• Preheat oven to 350F degrees.
• Prepare a 10-cup bundt with either butter or cooking spray; set aside.
• In a large mixer, beat the chocolate cake mix, black cherry jello, eggs, 8 oz red wine and vegetable oil on low speed for 30 seconds.
• Increase the speed to medium and continue to beat for 1 minute. Stir in mini chocolate chips.
• Pour cake batter into prepared bundt pan and gently tap the pan on your counter to release any air bubbles before baking.
• Bake on the middle rack of your oven for 35-40 minutes.
• Remove from oven and set on baking rack to cool for 10 minutes.
• Carefully, loosen the sides of the bundt pan and invert onto a wire cooling rack.
• While the cake cools, prepare the red wine glaze: combine the butter, remaining 4 oz red wine and powdered sugar in a medium sized pan. Bring all ingredients to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla extract.
• Poke lots of little holes in the slightly warm bundt cake with a toothpick and pour the sauce over the cake taking care that the cake soaks up as much sauce as possible.
• Cool completely and serve.

VALENTINE'S DOUBLE CHOCOLATE BARK

Steps:

• Bring a small pan with 1 inch of water to a boil over medium-low heat. Place the white chocolate in a small bowl and place over the simmering water. When it is almost halfway melted, remove the bowl from the heat to a towel. Continue to stir with a rubber spatula until completely melted. Set aside. Repeat with the bittersweet chocolate.
• Pour the bittersweet chocolate onto a parchment-lined rimmed baking sheet and spread to 1/4-inch thick. Use a rubber spatula to drizzle the white chocolate over the bittersweet in zigzags and decorative patterns. Run the tip of a skewer through the chocolate in different directions to make swirls. Sprinkle with the toppings as desired. Refrigerate for about 30 minutes, then break into pieces.

DARKEST CHOCOLATE CAKE WITH RED WINE GLAZE

Steps:

• For cake:
• Preheat oven to 325°F. Lightly butter and flour pan. Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely.
• Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and 1/3 cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.
• Bake cake until top is firm and edges are slightly darkened, 55-65 minutes (rely on visual cues; a tester inserted into cake's center will come out clean before cake is truly done). Transfer pan to a wire rack and let cake cool completely in pan before turning out.
• For glaze and assembly:
• Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.
• Meanwhile, bring wine just to a boil in a small saucepan.
• Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8-10 minutes.
• Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2-3 hours.
• DO AHEAD: Cake can be made and glazed 2 days ahead. Chill. Bring to room temperature before serving.

DOUBLE CHOCOLATE BROWNIE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

DOUBLE CHOCOLATE BUNDT CAKES

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake and pudding mixes, sour cream, eggs, oil and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in the grated chocolate, chocolate chips and pecans. Transfer to a greased and floured 10-in. fluted tube pan., Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Drizzle with frosting; garnish with pecan halves.

RED WINE CHOCOLATE BUNDT CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Generously grease a 1.6l 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, pass through a sieve to get rid of the seeds. Alternatively mix a handful of raspberries with a drizzle of maple syrup.
• Whip the cream until just thickened. To serve, dust the cake with extra cocoa, then drizzle over the ganache and serve with raspberry coulis and whipped cream. This recipe was taken from http://www.amazon.co.uk/Delicious-Love-Cook-Irresistible-Revitalise/dp/1849495297 >delicious. Love to Cook by Valli Little (£18.99; Quadrille), out now. Food photography: Jeremy Simons. Styling: David Morgan.

DOUBLE CHOCOLATE BUNDT CAKE WITH GANACHE GLAZE

Steps:

• Preheat oven to 350. Spray 12 cup bundt pan with vegetable oil spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in oil and sugar until smooth, then whisk in the egg.
• In a small bowl whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingrediants to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of buttermilk and whisk until smooth.
• Pour the batter into the prepared pan and bake for about 45 minutes. Let the cake cool for 10 minutes, then turn it out and let cool completely.
• In a small saucepan, bring the cream to a boil. In a heat proof bowl, combine the remaining 3 ounces of chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Let the ganache glaze cool until thick but pourable, about 5 minutes.
• Pour the ganache over the cooled cake. Let cake stand until the glaze is set(about 30 minutes).

DECADENT DOUBLE CHOCOLATE BUNDT CAKE

Steps:

• To prepare Glaze:.
• Combine first 4 ingredients in small saucepan. Bring to a boil over medium high heat, stirring constantly. Cool completely.
• Preheat oven to 350°F.
• To prepare cake:.
• Drizzle oil into 12 cup bundt pan, coat pan thoroughly with pastry brush. Sprinkle with 2 TBSP flour, shaking out excess. Coat prepared pan with cooking spray.
• Place 11/2 cups granulated sugar and 6 TBSP butter in large bowl; beat with a mixer at medium speed until well blended about 5 minutes. Add eggs and egg white one at a time, beating well after each addition. Beat in vanilla.
• Lightly spoon 3 cups flour into dry measuring cups; level off with knife. Combine 3 cups flour with next 4 ingredients (through salt), stirring with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan, swirl batter with a knife.
• Bake at 350°F for 45 minutes or until wooden pick inserted in center comes out clean. Immediately pour glaze over cake Cool cake on wire rack for 30 minutes. Invert cake onto serbving plate and sprinkle with 2 TBSP powdered sugar.