This post is sponsored by Erath Wines. All views and opinion are my own.
Pinot Noir Chocolate Bundt Cake – Rich Chocolate bundt cake with hints of Pinot Noir! Sounds delicious right? Chocolate and wine are just made to be together and when you add wine to the chocolate cake it tastes so good. I’ve never tried adding wine to a chocolate cake but when I did I was so amazed by the taste and flavor of the cake!
I’ve added Erath wines Pinot noir to the cake, which has scrumptious aromas of cola, dark cherry, cassis, and a waft of mandarin orange grace the senses of this ruby-colored beauty. Its razor-focused flavors of dark cherry and red plum are accented by a sweet-like entry and long and fresh finish. Don’t forget to pour yourself a glass of wine as you bake this cake.
Heres the link to grab yourself a bottle : https://erath.mvk.co/2lc31
This cake is a very rich cake loaded with chocolate so I just used powdered sugar to finish off the cake! Makes a perfect and beautiful celebration cake! Here you go with the recipe.
Makes one large Bundt cake.
Cake
12 tbsp unsalted grass-fed butter, softened at room temperature, plus 2 tbsp for the pan
¾ cup Dutch-processed cocoa powder, plus 2 tbsp for the pan
4 oz good quality bittersweet chocolate chopped (preferably Ghirardelli)
4 large eggs, at room temperature
1 tbsp good quality pure vanilla extract
½ cup sour cream or plain Greek yogurt, at room temperature
3 tbsp olive oil or (avocado oil/vegetable oil/canola oil can be used)
1/2 cup Erath wines Pinot Noir
21/4 cups All-purpose flour
2 cups granulated sugar
1 tsp espresso powder
½ tsp kosher salt
1 tsp baking powder
¼ tsp baking soda
Powdered sugar for dusting
Preheat the oven and prepare the Bundt pan. To make the cake, preheat the oven to 350°F. Thoroughly grease a 10- to 12-cup Bundt cake pan with softened butter using a silicon pastry brush covering all creases of the Bundt pan and dust the pan with cocoa powder. Set aside.
Melt the chocolate and butter in the microwave. Place the chopped chocolate in a microwave-safe bowl. Place it in the microwave oven and heat it at medium power level (50%) for 60-90 secs, stirring every 20-30 sec till the chocolate has melted. Now slice the remaining 2 sticks of softened butter and add them to the melted chocolate. Mix well using a spatula till the butter gets fully melted and combined with the chocolate. Once the butter and chocolate have melted, add the remaining 3/4 cup of cocoa powder. Stir until everything is well combined and set aside to cool(chocolate mixture).
Mix the wet ingredients with a fork. Using a glass measuring cup or in a small bowl using a fork, beat together the eggs, Pinot noir, vanilla, sour cream, and olive oil (egg mixture). Set aside.
Add the dry ingredients to the cooled chocolate mixture. Once the chocolate mixture has cooled, add the all-purpose flour, sugar, espresso powder and salt, baking powder, and baking soda to the chocolate mixture and fold using a spatula.
Fold in the egg mixture and bake the cake. Finally, add the egg mixture to the above batter and fold gently using a spatula till the batter is all well mixed. Spoon the batter into the prepared Bundt pan and place it in the middle rack of the oven and bake for 50-60 mins or until a cake skewer inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 30 seconds. Invert the Bundt pan onto the cooling rack and allow the cake to cool completely. Dust with powdered sugar and enjoy!
0