Double Chocolate Red Wine Cake
This is a dessert just for the adults. Unless, of course, your kid is a wino and then this could be your new favorite family dessert! Kidding, guys, kidding. I’m kind of in love with this cake right now as I’ve made it three times in the past few weeks. And for the record, two were for clients and the other was for a friend who just had a baby and we split it. This recipe was given to me by my friend, Mel, who will forever be the bundt cake queen. When ever we get together and do pot luck, Mel brings dessert.
This cake is divine. It combines two of my favorite things: chocolate and red wine. If I could figure out how to incorporate bacon, this might be the only thing I eat for the rest of my life. It’s hard to tell in the photo’s but the red wine sauce that you pour on the cooked cake has a really beautiful redish purple tint to it. Perfect for a Valentines Day dessert. I love recipes like this because who ever you serve it to will think you’re a superstar in the kitchen when in reality you don’t have to have a lot of skill to make this.
It’s made with boxed cake mix after all.
To keep things fair, this recipe originated from the Nordic Ware website as a part of their Bundts Across America cake contest. I’ve made a few tweaks to take it over the top!
Happy Baking!
Double Chocolate Red Wine Cake
Ingredients
- 1- 19 oz box dark chocolate cake mix
- 1- 6oz box black cherry gelatin
- 4 eggs
- 12 oz of your favorite red wine, divided
- 1/2 cup vegetable oil
- 3/4 cup mini semi sweet chocolate chips
- 3 tablespoons butter
- 1 cup powdered suga
- 1 teaspoon pure vanilla extract
Baking Instructions
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.
Happy Baking!
Double Chocolate Red Wine Cake
Ingredients
- 1- 19 oz box dark chocolate cake mix
- 1- 6oz box black cherry gelatin
- 4 eggs
- 12 oz of your favorite red wine, divided
- 1/2 cup vegetable oil
- 3/4 cup mini semi sweet chocolate chips
- 3 tablespoons butter
- 1 cup powdered suga
- 1 teaspoon pure vanilla extract
Baking Instructions
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.
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Pin RecipeDescription
This cake is a marriage of my two favorite things- red wine and chocolate. It’s super easy to make, using a boxed cake mix (shhh, I won’t tell) but is boozy and all around perfect!
Ingredients
- 1– 19 oz box dark chocolate cake mix
- 1– 6oz box black cherry gelatin
- 4 eggs
- 12 oz of your favorite red wine, divided
- 1/2 cup vegetable oil
- 3/4 cup mini semi sweet chocolate chips
- 3 tablespoons butter
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- 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.
9 Comments
Oh my goodness, I have to try this! Red wine and chocolate, yes!!
It’s delicious, for sure!
I actually have this in the oven right now and it smells like heaven in my house! The only challenge I had was finding a 19oz boxed cake mix. The closest I could find was 15.5oz. What kind of boxed cake did you use?
Thanks for pointing that out. I’m going to do some research and update the recipe if need be. I just used a standard box cake so I’m sure yours will turn out just fine!
You know, it actually turned out fine. The chocolate chips all sank to the bottom though because the batter was a little bit thinner. I REALLY want a darker chocolate cake next time so I might combine this recipe with another one that I have š great recipe though. Everyone in my office loves it!
I also had the problem with the size of the cake mix, the largest one I can find is a Duncan Hines Swiss Chocolate Mix which is 16 oz… I mixed the chips with about 1/4 of the batter and then put them on the top and they still sank to the bottom, also my cake sank in the middle in the last 5 minutes of baking… Any suggestions, especially on the sinking in the center, I’m at 5000 ft and I even added an extra 2 tablespoons of flour to the mix… This is perhaps the best cake I’ve ever had, I typically don’t care for cakes, I will be making it again…
Try tossing the chocolate chips with a tablespoon or two of flour- that usually does the trick and keeps them dispersed. As far as sinking….it could be your oven. If it’s too hot, the cake will rise too quickly and then fall. Try lowering your oven temp by 25 degrees and adding 10 minutes or so. Glad you like the cake, it’s one of my faves too!
Very delious! I simply brought to 15oz. boxes of chocolate cake mix and took 4 ounces from the 2nd. box to make 19oz. I also used Stella Rosa Blueberry wine. Amazing, thank you for sharing!
So delicious. I have several sea level friends who want to make this. How would you adapt the recipe?