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White glaze over chocolate bundt cake on a white cake stand on a wooden table.

Chocolate Wine Cake

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This fascinating combination of flavors renders a soft and uniquely flavored cake. Wine and chocolate complement each other very well. With or without the glaze, it's a fantastic recipe to make in different types of pans. 

  • Total Time: 1 hour
  • Yield: 8 servings



For the cake:

  • 1/2 cup (115g) unsalted butter, at room temperature
  • 1 cup (190g) firmly packed brown sugar
  • 1/3 cup (65g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup sweet white wine (such as late harvest), red wine, or a mix with some liqueur
  • 1 teaspoon vanilla extract
  • 1 1/2 cup + 2 tablespoons (175g) all-purpose flour
  • 1/2 cup + 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • Scant 1/2 teaspoon salt

For the glaze:

  • 1 cup powdered sugar
  • 2 or 3 tablespoons wine or raspberry liqueur (see recipe below)


For the cake:

  1. Preheat oven to 350º. Grease with shortening and flour a medium bundt pan. Reserve.
  2. In a large bowl, beat butter until creamy, about 1 minute.
  3. Gradually add both sugars, beating until very creamy, about 3 or 4 minutes.
  4. Add eggs, one at a time, beating for a minute after they're incorporated.
  5. In a separate bowl, sift together all the remaining cake ingredients. I have them measured and sift them directly over the butter mixture.
  6. 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.
  7. 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.
  8. 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.


  • Use white or red wine and omit using a liqueur. 
  • The liqueur is optional and takes about a month to be ready to use. You can substitute it with a store-bought one. Recipe for the liqueur: place 1 cup fresh raspberries with 1 cup vodka and 1 vanilla bean on a bottle with a tight lid. Let stand in a dry place with no direct light, like the pantry. It will be infused in about a month, but you can leave it longer before using it. 
  • 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 minutes
  • Cook Time: 45 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: International