Mini chocolate and red wine bundt cakes

Name: Mini chocolate and red wine bundt cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 250 g plain flour; 85 g cocoa powder; 1 1/4 teaspoons bicarbonate of soda; 1/2 teaspoon salt; pinch cloves; 225 g butter; 380 g sugar; 2 egg; 300 ml red wine; 1 teaspoon vanilla extract; Icing; ; Chocolate ganache; 250 g dark chocolate; 250 g double cream; 1 tbsp honey

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5

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Excellent

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course
Cake

Mini chocolate and red wine bundt cakes

Shawn Wheeler

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Chocolate and red wine are a match made in heaven in these delicious mini chocolate and red wine bundt cakes with glossy chocolate glaze

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Ingredients

250 g plain flour
85 g cocoa powder unsweetened
1 1/4 teaspoons bicarbonate of soda
1/2 teaspoon salt
pinch cloves ground
225 g butter softened, unsalted
380 g sugar
2 egg large
300 ml red wine
1 teaspoon vanilla extract pure
Icing powdered sugar for dusting
<br>
<b>Chocolate ganache</b>
250 g dark chocolate chopped small, 70%
250 g double cream
1 tbsp honey

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Instructions

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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.

Notes

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.