This is a fascinating combination of flavors baked in bundt cake form. Wine and chocolate complement each other in a unique recipe. With or without the glaze, it's a fantastic cake to make in whatever shape you like.
I can say these two days my energies were channeled towards cleaning my entire house, again, as I have for the past month. Not that I don't normally clean it, but I'm still trying to bring it to normalcy after the flood. Which will never happen really.
And it's not a bad thing. But I already told you that, I'm getting repetitive, sorry. Collateral damage I believe.
So let's talk about berry bundt cakes, which is the theme chosen for this month.
Cake + berries is open to many ideas, but I had to work with an alternative, as fresh berries weren't found in the market, the fall is really in full swing and I had already made one white chocolate raspberry bundt and had a strawberry chocolate cake coming this Friday, and my secret stash of frozen blueberries was lost in the flood.
Raspberry liquor
But then I saw my wonderful homemade raspberry liqueur, made with fresh berries, vodka, and vanilla bean, quietly sharing space with my other bottles, a deep red clear water of the freshest kind. I had planned on using it a few weeks ago, but since that obviously didn't happen, it had gotten better. And a deeper red too.
This cake is all about the flavor, a combination of deep chocolate, spicy something not quite distinguishable, which I assume is the mix of booze and good cinnamon, and a melty texture to top. It all makes me go back for another bite, and another, and then another slice.
The homemade raspberry liqueur is one of many I've been macerating for a few months. Man, I'm obsessed. So easy and so good. Especially for baking.
Let me know in the comments below if you make this recipe! I’d love to hear what you think about it. Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.
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Raspberry Wine Chocolate Bundt Cake
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Cakes
- Method: Baking
- Cuisine: International
Ingredients
For the cake:
- 8 Tbs (115g) unsalted butter, at room tº
- 1 cup (190g) firmly packed brown sugar
- ⅓ cup (65g) granulated sugar
- 2 large eggs (at room tº)
- ⅔ cup raspberry liqueur (see recipe below)
- ⅓ cup sweet white wine (such as late harvest)
- 1 teaspoon vanilla extract
- 1 ½ cup + 2 Tbs (175g) all-purpose flour
- ½ cup + 2 Tbs unsweetened cocoa powder
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- Scant ½ teaspoon salt
For the glaze:
- 1 cup powdered sugar
- 2 or 3 Tbs raspberry liqueur (see recipe below)
For the liqueur:
- 1 cup fresh raspberries
- 1 cup vodka
- 1 vanilla bean
Instructions
For the cake:
- Preheat oven to 350º. Butter or spray a bundt pan. I used a silicone pan.
- In a large bowl beat butter until creamy, about 1minute. Gradually add both sugars, beating until very creamy, about 3 or 4 minutes.
- Add eggs, one at a time, beating for a minute after they're incorporated.
- In a separate bowl, sift together all the rest of the ingredients of the cake. (I do it directly over the butter mixture).
- Add the dry ingredients in three additions, alternating with the raspberry liqueur and white wine in two additions. Mix until very well blended but don't overmix at this point.
- Pour into prepared pan and bake for 40 minutes, our until a tester inserted in center comes out clean. Let cool on wire rack for twenty minutes or so, and then unmold onto rack and let cool completely.
- Drizzle glaze over top of cake, letting it drip to the sides. You can add more fresh raspberries on top.
For the glaze:
- Mix powdered sugar with raspberry liqueur.
- Add fresh raspberries or some from the liqueur, and swirl a few times to marble.
For the liqueur:
- In a glass jar or bottle, add raspberries and vodka.
- Cover and keep in a dark dry place for 2 weeks.
- Add the vanilla bean to the liquid and keep covered in the same place for 2 more weeks.
Notes
- The liqueur takes about a month to be ready to use. You can substitute it with a store-bought one.
- I halved the cake recipe because I was using a medium mold. If you want to make 3 layers, double it and use a mascarpone filling and frosting, as the book suggests.
Keywords: chocolate wine cake
Barely adapted from The Smitten Kitchen Cookbook, by Deb Perelman
Beautiful cake, Paula! I am quite taken by the Raspberry Extract. I can't wait to try it this summer when my raspberries are plentiful. I wind up freezing so many of them because they come in so fast.
I was looking up recipes for raspberry combinations in wine as I am brewing a 75 gallon batch at the moment, (the largest I've ever done), and came across your site for raspberry chocolate. It looks scrumptuous and I can't wait to try it!
First, that is a gorgeous pan and therefore gorgeous cake. Second, it is not often I really wish I liked raspberries, but you've managed it.
Paula...OMG! This cake is incredible!!!! And booze rocks!! ;-D How many swigs of vodka did you take before adding it to the cake? Be honest! hehehehe
Your idea of the raspberry liquor is wonderful, I will try it but not with vodka, I will try with Pisco, which is a typical Peruvian liquor...!!!
Oh Paula...this cake is gorgeous! I am glad I am not the only one who has an obsession for boozy baking! Your home made raspberry wine is a great addition to this chocolatey goodness! : )
I love boozy desserts! This one has a surprising amount and I am so curious as to how it tastes.
The raspberry wine is really new for me..
i guess i'm going to tread my blacberry this way...
this is a kind of fancy sweet bites....
Paula, I am so sorry that the after effects of the flooding have lingered on. With the water shortage here in Western Australia I find the idea of flooding very hard to relate to (we're not even allowed to water our gardens every day... and the general populace are encouraged to have 3 minute showers) but I can imagine that it must've been hell. And yes, when things like this happen, life never completely returns to the same degree of normality... but hopefully a new, positive kind of normal will settle very soon. On a more positive note, this cake sounds incredible. I love (I mean LOVE!) liqueur in desserts and the idea of a beautifully infused raspberry liqueur is absolutely enticing! The texture of your bundt is so beautifully moist and fudgy. I can't wait to make this... going out to get necessary ingredients this weekend (but... I don't have a bundt tin. I'll try it in a round tin and... uh, just keep poking holes in the middle!) xx
Thanks for your comment Laura! The original recipe is with red wine and for a layer cake, so feel free to make it any shape you want. I also made it as a loaf cake the first time.
Beautiful cake Paula! I just love how rich and fudge like it looks and that raspberry liqueur looks particularly stunning.. Don't know if I could wait that long to taste it!
As you end your berry season, we begin. In another month freshly harvested local raspberries will glut the market for a short time. I can't wait! Chocolate and raspberries are a wondrous combination! We are delighted you had time to post this dazzling recipe!
I love the look of this bundt cake! so gorgeous and love the wine added into it! I recently bake chocolate cake with wine too and it was fabulous!
I could easily get excited about this cake AND that liqueur. Bookmark!