Double Chocolate Red Wine Cake


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!


  • 119 oz box dark chocolate cake mix
  • 16oz 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


  1. Preheat oven to 350F degrees.
  2. Prepare a 10-cup bundt with either butter or cooking spray; set aside.
  3. 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.
  4. Increase the speed to medium and continue to beat for 1 minute. Stir in mini chocolate chips.
  5. Pour cake batter into prepared bundt pan and gently tap the pan on your counter to release any air bubbles before baking.
  6. Bake on the middle rack of your oven for 35-40 minutes.
  7. Remove from oven and set on baking rack to cool for 10 minutes.
  8. Carefully, loosen the sides of the bundt pan and invert onto a wire cooling rack.
  9. 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.
  10. 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.
  11. Cool completely and serve.