Chocolate Bundt Cake with Red Wine Ganache
| Recipes by Robertson Winery
Indulge in a decadent chocolate bundt cake paired with a luxurious red wine ganache. Watch the full recipe and baking tips to create this sumptuous dessert, perfect for any occasion!
Recipe by: Ally Singer | Food Photographer & Videographer
Follow her @eats_of_ally
Ingredients – Chocolate Bundt Cake
1 ¼ cups brewed coffee
¾ cup cocoa powder
2 ½ cups all purpose flour
2 ¼ cups white sugar
2 eggs and 1 egg yolk
1 ¼ cups buttermilk
1 cup vegetable oil
1 ½ tsp vanilla essence
1 ¼ tsp salt
2 ½ tsp baking soda
Method
Preheat oven to 180°C. Spray a 12-cup bundt pan generously with baking spray.
Combine the coffee and cocoa powder in a microwave-safe bowl. Microwave for 1½ – 2 minutes, whisking well every 30 seconds. Set aside to cool.
In a stand mixer fitted with a paddle attachment (or a bowl with a hand mixer), combine the sugar, kosher salt, baking soda, eggs, and egg yolk on low speed for 1 minute. Scrape sides of bowl with rubber spatula.
Add buttermilk, oil, and vanilla and mix on low speed for 1 minute. Scrape sides of bowl.
Add flour and mix on medium for 2 minutes. Scrape sides of bowl.
Add the mostly cooled coffee-cocoa powder mixture (if it’s too hot it will make the eggs lumpy) and mix on medium speed for 3 minutes. Scrape sides of bowl.
Pour batter into the prepared bundt pan. Bake on the center rack for 50-60 minutes, or until a toothpick inserted in the middle comes out clean or with a few moist crumbs. Allow cake to cool for 15 minutes in the pan. Invert the warm cake on a cooling rack and allow to cool fully.
Ingredients – Red Wine Ganache
¾ cup Robertson The Blend Red Wine
¾ cup cream
¼ cup butter
1 ½ TBS cocoa powder
½ cup sugar
225g dark chocolate chips
Pinch of salt
Method
Whisk all ingredients (except for chocolate, butter and salt) together in a small saucepan over medium heat.
Simmer for 5-6 minutes, stirring occasionally.
Remove the mixture from the heat, stir in the chocolate, butter, and salt.
Allow to cool for about 15-20 minutes before using as a thin ganache.
Ganache will thicken as it cools, so if you’d like a thicker ganache, just pop it in the fridge for a few hours.
To thin out again if desired, reheat in the microwave for 20 seconds.
