Triple Chocolate Merlot Bundt Cake with Cardamom

First of all let me just say that this chocolate bundt cake is easy and amazing.

You may skip to the recipe now….

I come from a long line of chocolate freaks. My dad loved chocolate and he raised me right. In fact, check out this clip from Vicar of Dibley. … Afterward I think you will understand me much better…

There now…. Just lovely.

This cake is amazingly moist and flavorful. The merlot brings a fruity flavor to the cake that pairs with the chocolate well. It seemed to me to smell and taste very much like a jelly filled Godiva chocolate. The chocolate covered strawberries are not a necessity but they are a nice garnish. Frosted black grapes, blackberries, or similar berry would be nice, too.

The triple chocolate comes from dark cocoa, chocolate chips, and a merlot ganache glaze. I suggest you use bittersweet chocolate chips but semi sweet would work too. The cake is easy to put together but does take a little time because the butter is browned before using and the merlot and cream used in the ganache is reduced to intensify the flavor. Baking time is about an hour and prep time is about half that. If you can stand to let it sit overnight the flavor will develop even more but … good luck with that.

You won’t need a mixer to mix this…. just a big bowl and a large spoon. The better for licking later….

Triple Chocolate Merlot and Cardamom Cake

• 2 sticks unsalted butter
• 3/4 cup dark cocoa
• 1 cup merlot
• 2 cups granulated sugar
• 1 cup sour cream
• 1 1/2 tsp vanilla
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 tsp fresh cardamom
• 1 1/2 cups chocolate chips

Directions:

1. Preheat the oven to 350F
2. Butter and flour a bundt pan, then dust with cocoa.  This will keep the crust from having white streaks on it.
3. Melt the butter in a heavy saucepan and allow to turn golden brown.
4. Add the merlot, the sugar, and the cocoa. Whisk until smooth.
5. Let come to room temperature and then whisk in the eggs, vanilla, and sour cream.
6. Mix the dry ingredients and fold in gently.
7. Stir in the chocolate chips and spoon into pan.
8. Bake for 1 hour or until a knife comes out clean. Watch out.. if the knife hits melted chocolate chip it will streak. Make sure that it isn’t chocolate on it. The batter will feel different that the chocolate. Don’t overbake this cake.
9. Let cool on the counter for ten minutes, loosen from pan and turn out to finish cooling.
10. Glaze with ganache.

Merlot Ganache

If you have some left chill it and roll into balls. It makes awesome truffles.

• 3/4 cup merlot
• 3/4 cup heavy cream
• 2 cups chocolate chips
• 1/4 cup unsalted butter, cut in pieces
• Splash of good balsamic vinegar (about 1 tbs)

Directions

1. Mix the merlot and cream in a heavy saucepan and simmer until reduced by half.
2. Add the chocolate chips and stir until melted and smooth.
3. Add the butter a little at a time, whisking. This will give the chocolate richness and a nice shine.
4. Add the balsamic and whisk in carefully.
5. Let cool until thick but still pourable.
6. Drizzle over cake.

You can dip the strawberries in the chocolate, cut them in half and arrange them on the cake.

Serves 10 – 12

images:(c) 2010  maryeaudet all rights reserved.

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