This was one of those posts that almost didn’t happen, a deadline that almost wasn’t made thanks to a nasty little bug called norovirus. You may have heard about it? Well, let me tell you first hand that I have never been so sick in all my life. The other thing is that it’s scary contagious! I started showing symptoms in the morning two days ago and less than 12 hours later Maddy started vomiting. Mike followed Maddy an hour after that. We quarantined Molly at my in-laws house in the hopes that she wouldn’t get sick but shortly thereafter, my mother-in-law got sick also. So home Molly came. So far it seems that she’s escaped this awfulness.
Fortunately I’m on an upswing and Maddy is already back to her old self but boy oh boy, it was a rough couple days. Nothing like being sick and having to take care of the entire household. But that’s what being a mom is, right? As awful as I felt as I was trying to manage to still take care of everything and everyone, Maddy made it all worthwhile with one sentence. This morning Maddy said to me, “Mommy, thank you for rescuing me and making me feel better.” That little girl made my whole day. I’m so glad to know that I was able to make her feel safer during what was definitely a scary time for her.
In the last two days I haven’t really eaten anything but now that I’m back to normal food is finally starting to look appetizing again. Especially this chocolate cake! This isn’t any chocolate cake though. This is red wine chocolate cake. For my version I used Quitapenas Malaga, a dessert wine that pairs nicely with cheeses, figs, orange, dates, and chocolate. It has notes of honey, caramel and raisin. I’ve had wines with chocolate before so why not wine in chocolate? You can use any red wine you like. This cake is moist, has a deep, chocolate flavor and is paired with a slightly sweetened mascarpone whipped cream. This is easily one of the best cakes I’ve ever made and I would kill for a piece of it right now.
Need some more inspiration? Here are all the other decadent chocolate cakes made for BundtaMonth this month!Chocolate Berry Bundt Cake by Heather from Hezzi D’s Books and Cooks Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom Chocolate Chobani Bundt Cake by Carrie from Poet In The Pantry Chocolate Espresso Bundt Cake by Holly from A Baker’s House Chocolate Mini Bundts with Matcha Flowers by Kim from Ninja Baking Chocolate Raspberry Swirl Bundt Cake by Anita from Hungry Couple Chocolate Rocky Road Bundt Cake by Tara from Noshing With The Nolands Chocolate Turtle Bundt Cake by Kim from Cravings Of A Lunatic Deep Chocolate Be Mine Bundt by Stacy from Food Lust People Love Double Chocolate Swirled Bundt Cake by Laura from The Spiced Life Chocolate Peanut Butter Layered Bundt Cake by Karen from In The Kitchen With KP Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream by Kate from Food Babbles Sour Cream Chocolate Bundt Cake by Renee from Magnolia Days Quadruple Chocolate Bundt Cake by Dorothy from Shockingly Delicious Vanilla and Chocolate Marble Bundt Cake by Anuradha from Baker Street White Chocolate Raspberry Bundt Cake by Paula from Vintage Kitchen
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- Simple rule: Use chocolate – and bake us a Bundt for February
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A deep chocolate cake with undertones of cinnamon and wine topped with sweetened mascarpone whipped cream.
- 4 ounces bittersweet chocolate
- 1 3/4 cups brown sugar
- 10 tablespoons unsalted butter, at room temperature
- 3 large eggs, slightly beaten
- 2 1/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup red wine
- 1/3 cup whole milk
- 1/2 teaspoon vanilla extract
- 1 cup mascarpone cheese
- 1 cup chilled heavy cream
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees and spray a 10-cup bundt pan with non-stick cooking spray or grease and flour. Set aside.
- In a small bowl, melt the chocolate and set aside to cool to room temperature.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the brown sugar and butter together until light and fluffy. Add the eggs and beat until combined. Add the cooled chocolate and mix until incorporated.
- In a large bowl, whisk together the flour, cocoa powder, cinnamon, baking powder, baking soda and salt.
- Add the dry ingredients to the mixing bowl. Pour in the wine, milk and vanilla extract. Beat on medium speed just until combined, scraping down the sides as necessary.
- Scrape the batter into the prepared pan.
- Bake for 45-55 minutes, until a tester inserted into the center of the cake comes out clean. Cool 10 minutes in the pan before turning out onto a wire rack to cool completely.
- In a medium bowl, whip together the mascarpone, heavy cream, sugar and vanilla until soft peaks form.
Adapted from Martha Stewart