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.