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….
A moist, deep chocolate cake with just a hint of merlot and cardamom. Easy enough for week night treats and elegant enough for a fancy party.
Ingredients
- 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
Instructions
- Preheat the oven to 350F
- Butter and flour a bundt pan, then dust with cocoa. This will keep the crust from having white streaks on it.
- Melt the butter in a heavy saucepan and allow to turn golden brown.
- Add the merlot, the sugar, and the cocoa. Whisk until smooth.
- Let come to room temperature and then whisk in the eggs, vanilla, and sour cream.
- Mix the dry ingredients and fold in gently.
- Stir in the chocolate chips and spoon into pan.
- 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.
- Let cool on the counter for ten minutes, loosen from pan and turn out to finish cooling.
- Glaze with ganache.
Notes
Nutrition info is without the glaze.
Rich chocolate ganache to pour over the cake. If you have leftover ganache just refrigerate it and roll into balls for truffles.
Ingredients
- 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)
Instructions
- Mix the merlot and cream in a heavy saucepan and simmer until reduced by half.
- Add the chocolate chips and stir until melted and smooth.
- Add the butter a little at a time, whisking. This will give the chocolate richness and a nice shine.
- Add the balsamic and whisk in carefully.
- Let cool until thick but still pourable.
- Drizzle over cake.
- You can dip the strawberries in the chocolate, cut them in half and arrange them on the cake.
Notes
Add the calories to the calorie count for the cake if you are using the glaze on the cake.
images:(c) 2010 maryeaudet all rights reserved.
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Incredible! I know this cake was devoured.
Yep. I saved out a piece to see how it held up and it was still moist for a couple of days.
Oh I LOVE this cake. Not only thumbs up but bookmarked too. I wondered where you had gone. Love the new blog! I subscribed so I can keep my eye on you! I NEVER know what you’re up to next.
Thanks Megan.
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what size pan did you use for this?
A normal bundt cake pan.
This cake is stupendous!! I just made it and could only wait long enough for it to cool (somewhat), and then I dug right in! If you’re looking for sin from an oven, look no further!
I also used organic whole wheat pastry flour (I always use whole wheat instead of white) in the proportion of 1 cup + 1 tablespoon per 1 cup all-purpose flour, and it was light and fluffy as well as being rich and super delicious!
The only thing I thought could be adjusted were the amounts: 1) for the bundt pan I used (which is one of those fancy “art deco” looking pans: I couldn’t fill it to make the full design, and 2) for the ganache: I seemed to have twice as much as necessary. I will make the chocolate balls out of it, though. Thanks for posting it!
Dayle,
I am glad you liked it!
My bundt pan is an old fashioned one so I would guess there would be differences in amounts…. sorry about that. Maybe I will start posting the yield in cups of batter as well and that would help?
Also..left over ganache is NEVER a problem here..I tend to make more than I will need because I LIKE to lick my fingers…LOL!
Oh! And I only used 1 cup of sugar, since I used semi-sweet morsels. And I’m still in sugar shock.
(I always halve the sugar in desserts as a rule.)
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