A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.
Finally made this with 2 sticks of butter - really delicious, deep chocolate flavor made more complex by the wine. I thought maybe these would need frosting, but, as in the recipe and photo, a light dusting of powdered sugar is all it really needs!
It has a good flavor. I served it with ice cream, which I really needed, because mine turned out to be very dry. I cooked it for 40 minutes, instead of 45. Maybe I should have tried 35. I won't be making this again.
This cake is good if you love chocolate and at the same time have someone in your family who doesn't like sweets too much. Is not too sweet and the wine gives it a smooth flavor will definitely do it again.
To bgail1. When it says dry, it's saying to look for a red that's not a sweet red so look for Cabernet Sauvignon or even a Merlot or Zinfindal...these wines tend to be bold in flavor and will give the cake that same great flavor. Try not to buy a cheap red so if you're willing to spend a little more, usually a $12-15 dollar bottle will give it a good flavor without too much of the alcohol taste; also try to buy a wine that's about 2 years old, that also will give a good flavor without that alcohol or tannic taste that young wines tend to be.
Any suggestions for a "dry red wine"? I am not a wine drinker, so would not know what to use.
I love making bundt cakes. They are so easy for family get togethers. This cake is marvelous. I did use Splenda instead of sugar(husband is diabetic) and made a ganche with unsweetened chocolate and Splenda +alittle butter for a glaze. I never use powdered sugar. Changing it up alittle did not spoil the great taste.
