Elegant Petite Sirah Chocolate Bundt Cake {Recipe}

As promised, after preparing that scrumptious main dish course of Oven Roasted Pork with Salsa Picante, we needed to have dessert, right? 

Yes, I believe so. 

Of course, as you already are aware of, the main ingredient in this Elegant Petite Sirah Chocolate Bundt Cake is the wine received from Vino Latino wine club.  Yet once more, this wine showed itself to be a most valuable ingredient in this cake. 

The cake is a little dense; however, it goes down quite smoothly. When eating it, first you taste the chocolate, then slowly after swallowing it ...you are hit with the notes of the wine.  Now, trust me when I tell you this:  This cake is strictly for grown folk!

There you have been warned ~ Now let’s get to baking, shall we?

Elegant Petite Sirah Chocolate Bundt Cake

Ingredients:

½ cup unsweetened cocoa powder

1½ tsp baking soda

1¾ cup flour

½ tsp salt

1 stick butter, softened at room temperature

1 tsp vanilla

2 eggs

2 cups petite sirah – or your favorite red wine

1/3 cup confectioner’s sugar

Preheat oven to 350 degrees.  Lightly spray bundt pan with cooking spray.

In medium bowl, combine flour, cocoa, baking soda and salt. Set aside.

In a large bowl, using an electric mixer beat the stick of butter until fluffy. Add in the confectioners’ sugar, continue to beat both ingredients until it has become light and fluffy.  Add in eggs and vanilla beating well.

Slowly, begin to add in the dry ingredients alternating with 1 cup of wine. Make sure that after adding in dry/wet ingredients that cake batter is well combined.

Pour smooth batter into lightly greased bunt pan. Place the bunt pan on top of a cookie sheet to make sure that cake bakes evenly. 

Very Important:  There will be 1 cup wine remaining – Very carefully place this one cup of wine into a glass and drink it!

Bake cake for about 30-40 min. or until a toothpick inserted in the center comes out clean. 

Place baked cake on counter for 15 min ~ Do not try to remove cake from bunt pan as soon as it comes our of the oven ~ Cake needs to cool down for at least 15 min.

While cake rests on counter, let’s make a easy Cake Icing to drizzle on top.

2 cups confectioners’ sugar

1 ½ tsp butter, softened to room temperature

½ tsp vanilla extract (or any flavor extract you prefer)

¼ tsp salt

3-4 tbsp milk

1-2 tbsp cream cheese, softened at room temperature

Combine all ingredients together until mixture is completely smooth – there should be no lumps.  After mixing is complete, with a fork or spoon, try to drizzle the icing in the bowl.  The icing should be thin enough to drizzle – not too thin or too thick.    If you need to adjust the icing consistency, do so by adding either more milk or more sugar.

To Serve:  Once cake has rested, turn bundt pan over – placing the cake onto a wire rack. Once cake is on rack, place on top of either a baking sheet or a large platter.  Drizzle icing over surface of cake – allow setting which should only be about 1-2 min.  Slice cake and serve!

For more detailed photos for both Wine cake and Icing Recipes, please visit our google+ page

For more detailed information about joining the Vino Latino wine club, please visit them directly on Facebook.

*Disclaimer: This post has been created as a pairing to a complimentary bottle of Petite Sirah wine received by me from Vino Latino wine club. However, ALL photos and opinions stated are 100% my own.

Enjoy y Buen Provecho Siempre!!