Raspberry Wine Chocolate Bundt Cake

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. 

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

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• Total Time: 1 hour
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

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:

1. Preheat oven to 350º. Butter or spray a bundt pan. I used a silicone pan.
2. In a large bowl beat butter until creamy, about 1minute. Gradually add both sugars, beating until very creamy, about 3 or 4 minutes.
3. Add eggs, one at a time, beating for a minute after they're incorporated.
4. In a separate bowl, sift together all the rest of the ingredients of the cake. (I do it directly over the butter mixture).
5. 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.
6. 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.
7. Drizzle glaze over top of cake, letting it drip to the sides. You can add more fresh raspberries on top.

For the glaze:

1. Mix powdered sugar with raspberry liqueur.
2. Add fresh raspberries or some from the liqueur, and swirl a few times to marble.

For the liqueur:

1. In a glass jar or bottle, add raspberries and vodka.
2. Cover and keep in a dark dry place for 2 weeks.
3. 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.

• Author: Paula Montenegro
• Prep Time: 15
• Cook Time: 45
• Category: Cakes
• Method: Baking
• Cuisine: International

Keywords: chocolate wine cake

Barely adapted from The Smitten Kitchen Cookbook, by Deb Perelman