Chocolate Chocolate Chip Red Wine Bundt Cake Giadzy Recipes

RED WINE CHOCOLATE BUNDT CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Generously grease a 1.6l bundt pan. Sift together the flour, cocoa, baking powder, a pinch of salt and bicarbonate of soda onto a sheet of baking paper, set aside.
• Using an electric mixer beat the butter and sugar for 3-4 minutes until thick and pale. Add the eggs 1 at a time, beating well after each addition. Gently fold in the melted chocolate until combined.
• Beating the batter gently, slowly add the flour mixture until combined, then add vanilla, milk and red wine, and beat to combine.
• Spoon the batter into the prepared pan, levelling the top back with a spoon. Bake for 45-50 minutes until a skewer comes out clean when inserted into the cake.
• Once baked allow the cake to cool in the tin for 10 minutes before turning on to a wire rack to cool completely. Meanwhile, to make the sauce place the chocolate and butter in a bowl set over a saucepan of gently simmering water (don't let the bowl touch the water) for 3-4 minutes until the chocolate melts, stir occasionally to help the chocolate melt evenly. Remove the bowl from the pan and allow to cool for 5 minutes before drizzling over the cake.
• To make the raspberries coulis, place all ingredients in a blender and whizz, pass through a sieve to get rid of the seeds. Alternatively mix a handful of raspberries with a drizzle of maple syrup.
• Whip the cream until just thickened. To serve, dust the cake with extra cocoa, then drizzle over the ganache and serve with raspberry coulis and whipped cream. This recipe was taken from http://www.amazon.co.uk/Delicious-Love-Cook-Irresistible-Revitalise/dp/1849495297 >delicious. Love to Cook by Valli Little (£18.99; Quadrille), out now. Food photography: Jeremy Simons. Styling: David Morgan.

DOUBLE CHOCOLATE RED WINE BUNDT CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan well with nonstick cooking spray.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt; set aside.
• In a separate large bowl, combine the granulated sugar and butter. Using a handheld mixer, beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating to combine after each addition. Add the vanilla; beat 1 more minute. Add a third of the dry ingredients and mix on low to combine. Add half of the wine and mix on low to combine. Repeat. Finish with the last addition of dry ingredients and the chocolate chips and fold in with a rubber spatula.
• Pour the mixture into the prepared pan and smooth the top. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted in the middle comes out with just a few crumbs, about 45 minutes. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
• For the glaze: In a small bowl, whisk together the powdered sugar and wine until smooth. Drizzle over the cooled cake. Allow the glaze to set for 30 minutes before serving.

DARKEST CHOCOLATE CAKE WITH RED WINE GLAZE

Steps:

• For cake:
• Preheat oven to 325°F. Lightly butter and flour pan. Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely.
• Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and 1/3 cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.
• Bake cake until top is firm and edges are slightly darkened, 55-65 minutes (rely on visual cues; a tester inserted into cake's center will come out clean before cake is truly done). Transfer pan to a wire rack and let cake cool completely in pan before turning out.
• For glaze and assembly:
• Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.
• Meanwhile, bring wine just to a boil in a small saucepan.
• Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8-10 minutes.
• Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2-3 hours.
• DO AHEAD: Cake can be made and glazed 2 days ahead. Chill. Bring to room temperature before serving.