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Triple Chocolate Merlot Ganache Glaze
This easy triple chocolate bundt cake has an underlying flavor of jammy merlot. The bright citrus of the cardamom helps balance the rich sweetness.
Prep Time
5
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
55
minutes
minutes
Servings
16
servings
Calories
483
kcal
Author
Marye Audet-White
Ingredients
Cake
2
sticks unsalted butter
¾
cup
dark cocoa powder
2
cups
all-purpose flour
1
teaspoon
baking soda
½
teaspoon
salt
¼
teaspoon
cardamom
2
cups
granulated sugar
2
large eggs
1½
teaspoon
vanilla
1
cup
merlot
1
cup
sour
cream
1½
cups
chocolate chips
Chocolate Merlot Drizzle
¾
cup
merlot
¾
cup
heavy
cream
2
cups
chocolate chips
¼
cup
unsalted butter
, cut in pieces
Splash of good balsamic vinegar
(about 1 tbs)
Instructions
Cake
Preheat the oven to 325F.
Grease a large bundt pan and dust it with cocoa.
Melt the butter and let it turn a golden brown, watching carefully.
Whisk the cocoa into into the butter mixture until smooth.
Blend the flour, baking soda, salt, and cardamom in a small bowl.
Set aside.
Add the sugar to a mixer bowl.
Add the browned butter and cocoa mixture and
beat
until smooth.
Beat
in the eggs and vanilla.
Continue to
beat
on medium speed for about a minute.
With the mixer on low speed add the flour mixture alternately with the merlot, beginning and ending with the flour.
Beat
on low speed until
well blended
.
Fold in
the sour
cream
and chocolate chips until no what streaks remain.
Spoon into the prepared bundt pan.
Bake at 325F for 45 to 50 minutes or until a toothpick comes out clean.
Let cool completely and carefully loosen the sides and turn out of the pan.
Chocolate Merlot Drizzle
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.
Nutrition
Calories:
483
kcal
|
Carbohydrates:
67
g
|
Protein:
5
g
|
Fat:
20
g
|
Saturated Fat:
12
g
|
Cholesterol:
57
mg
|
Sodium:
195
mg
|
Potassium:
147
mg
|
Fiber:
2
g
|
Sugar:
50
g
|
Vitamin A:
460
IU
|
Vitamin C:
0.4
mg
|
Calcium:
82
mg
|
Iron:
2
mg