This intensely rich dark chocolate cake is for grown-ups only (but you can find the recipe for our kid-friendly version, Spiced Chocolate Bundt Cake, below). We used Cabernet Sauvignon for its balance of deep fruity and black pepper flavours, but you can use whatever type of red you have on hand. A sprinkling of our Candied Sage gives the cake an extra-special finish.
- Prep time 30 minutes
- Total time 3 hours
- 2 thin slices oranges
- 2 thin slices lemons
- 2 slices (1/4 inch) fresh ginger (peel on)
- 2 cinnamon sticks , halved
- 1 tablespoon whole cloves
- 2 teaspoons whole allspice
- 1 1/2 cup red wine
- 1 tablespoon granulated sugar
- 1 cup butter
- 1 1/4 cup packed brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 1/2 cup all-purpose flour
- 3/4 cups cocoa powder , sifted
- 1 1/2 teaspoon baking powder
- 1 teaspoon each cinnamon and ground ginger
- 3/4 teaspoons baking soda
- 1/2 teaspoon each salt, ground cloves and ground allspice
- 1/4 teaspoon grated orange zest
- 3/4 cups sour cream
- 1 cup chopped dark chocolate (about 130 g/4 1/2 oz)
- 170 g dark chocolate (about 5 1/2 oz), chopped
- 1/3 cup whipping cream (35 %)
- 2 tablespoons corn syrup
- 2 teaspoons vanilla
- 1 batch Candied Sage (see recipe right)
Mulled Wine: Place orange, lemon, ginger, cinnamon sticks, cloves and allspice on double-lined square of cheesecloth; gather edges of cheesecloth to form bundle and tie shut with butcher's twine.
In small saucepan, combine wine, sugar and cheesecloth bag; bring to simmer over medium heat. Reduce heat and gently simmer for 15 minutes. Reserve 1/2 cup of the wine mixture for cake; let cool. Continue to simmer remaining wine mixture until reduced to 2 tbsp. Discard cheesecloth bag. Let cool completely.
Cake: In large bowl, beat butter with brown sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk together flour, cocoa powder, baking powder, cinnamon,
ginger, baking soda, salt, cloves, allspice and orange zest. In small bowl, whisk sour cream with reserved 1/2 cup Mulled Wine. Stir flour mixture into butter mixture, alternating with sour cream mixture, making 3 additions of flour mixture and 2 of sour cream mixture. Fold in chocolate. Scrape into floured greased 10-cup Bundt pan.
Bake in 325°F oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan for 10 minutes. Invert onto rack set over parchment paper. Let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 2 weeks.)
Glaze: In heatproof bowl set over saucepan of gently simmering water, heat together chocolate, cream and corn syrup, stirring, until smooth. Stir in remaining Mulled Wine and vanilla. Let
stand, stirring occasionally, until glaze slowly runs off back of spoon, about 5 minutes. Drizzle over cake. Let stand until set, about 15 minutes.
Garnish: Sprinkle with Candied Sage.
Makes 10-12 servings.
Change it up: Spiced Chocolate Bundt Cake
Omit Mulled Wine and Candied Sage; whisk 1/2 cup milk with sour cream before stirring into batter.
In saucepan, bring 3/4 cup granulated sugar and 1 cup water to gentle simmer. Stir in 1/4 cup fresh sage leaves; simmer for 1 minute. Using slotted spoon, remove sage to parchment paper–lined plate; unroll leaves. Place 1/4 cup granulated sugar in shallow dish. Dredge sage in sugar, turning to coat. Return to plate. Let stand until firm, about 2 hours. (Make-ahead: Store in airtight container for up to 2 days.) Makes about 1/4 cup.
Nutritional facts Per each of 12 servings: about
- Fibre 5 g
- Sodium 369 mg
- Sugars 35 g
- Protein 8 g
- Calories 549
- Total fat 33 g
- Potassium 457 mg
- Cholesterol 103 mg
- Saturated fat 19 g
- Total carbohydrate 59 g
- Iron 37
- Folate 16
- Calcium 10
- Vitamin A 20