‘Tis the season for all the delicious food and drink for the Christmas season. Especially mulled wine. The rich flavour of warm red wine with even more warming cinnamon and mixed spice; a hit of citrus from fresh orange, the perfect remedy for chilly nights walking around Christmas markets. I’ve made something much more portable and less likely to be knocked over on to cream carpets when watching Christmas films. A recipe for Chocolate Mulled Wine Bundt. Soft chocolate sponge fragranced with mulled wine and a rich cinnamon chocolate glaze and because of the time of year, being super extra with some edible gold leaf.
I used my beautiful Nordic Ware Bundtlette Tray to create the beautiful swirls in the cake to form these adorable little bundt cakes. The tins are really intricate designs, as long as you grease all the corners and let them sit for 10 minutes before trying to turning them out, the cakes should be easy to remove. The mini ones take about 20 minutes to bake, but if you go for an individual bundt, then double the cooking time and check with a skewer.
To note, the alcohol in the mulled wine doesn’t completely bake-off in the oven, so not suitable for young children. Best to keep this for the adults only. The mulled wine you pick can be to your taste, the flavours of the spice and wine pairs lovely with the rich chocolate sponge.
Makes 12 Mni Bundts or 1 Big Bundt
For The Cake –
- 200g Plain Flour
- 3 tbsp Cocoa Powder
- 1tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Mixed Spice
- 225g Unsalted Butter, softened
- 220g Caster Sugar
- 4 Large Free Range Eggs
- 200g Dark Chocolate, melted and cooled
- 250ml Mulled Wine, shop-bought or homemade to taste
For The Glaze –
- 200g Dark Chocolate
- 25g Unsalted Butter
- 1/2 tsp Ground Cinnamon
For Decorating –
- Edible Gold Leaf or Gold Lustre
- Oven to 180C, prepare your bundt tins, grease generously with vegetable oil or extra melted butter. Set aside.
- Sift the flour, cocoa powder, baking powder, bicarbonate of soda, spices and set aside.
- In a stand mixer, beat the butter and caster sugar until pale and fluffy. Beat in the eggs, one at a time until mixed. Fold in the cooled, melted chocolate until just combined.
- Slowly add in the flour mixture into the butter-chocolate mixture then add in the mulled wine. Mix until everything is combined and no flour streaks
- Pour into the prepared tins and bake for 20-25 minutes if small bundts and 45-50 minutes if a larger tin. If the top is browning too quickly, cover in parchment. Bake until a skewer comes out clean.
- When baked, leave the cakes in the tin for 10 minutes before turning out on to a cooling rack, allow to cool completely.
- Make the glaze, in a bowl, melt the chocolate and butter together with the cinnamon over a pan of just boiled water from a kettle but no heat on the hob, for 3-4 minutes until the chocolate is melted. Allow to cool for 5 minutes before drizzling over the cooled cakes. Decorate with gold leaf or lustre.
- Category: Dessert, Chocolate
- Method: Baking
- Cuisine: British, German
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