Red Wine Chocolate Cake

Prep time: 15min
Total time: 75min
Serves: 16
1 1/2 cups
all-purpose flour
375 mL
1 1/4 cups
sugar
300 mL
1/3 cup
Compliments Cocoa Powder
75 mL
1 tsp
baking soda
5 mL
1/2 tsp
baking powder
2 mL
2
eggs
1 cup
dry red wine
250 mL
1/2 cup
Sensations by Compliments Pure 100% Olive Oil
125 mL
1 tsp
vanilla extract
5 mL
1/2 cup
35% whipping cream
125 mL
4 oz
dark or bittersweet baking chocolate, finely chopped
125 g
1 tsp
honey
5 mL
pinch salt
2 cups
mixed blueberries, raspberries and strawberries, for garnish and serving
500 mL
Per serving (1/16 of the cake)
calories
250
fat
13 g
saturated fat
4.5 g
carbs
32 g
sugar
19 g
protein
3 g
cholestrol
35 mg
fibre
2 g
sodium
120 mg

Directions

  1. Preheat oven to 180ºC (350ºF). Grease 9- or 10-in. (23- or 25-cm) bundt pan.

  2. In mixing bowl, whisk together flour, sugar, cocoa powder, baking soda and baking powder. Add eggs, wine, oil and vanilla. Using electric mixer on low speed, mix until blended, scraping down sides of bowl as needed. Increase speed to high; beat 5 min. until light and fluffy.

  3. Pour into prepared pan; smoothing top. Bake 35 min. until cake tester inserted into the thickest part of the cake comes out clean. (Note: Cake does not fill full depth of bundt pan.) Cool cake in pan on wire rack 15 min. Invert onto serving platter. Cool completely.

  4. Heat cream in small saucepan over medium heat to bring to a simmer, stir occasionally. Place chocolate in large heatproof bowl. Pour the hot cream onto the chocolate. Let stand 1 min. Whisk until chocolate is melted and mixture is smooth. Stir in honey and salt. Cool slightly to allow mixture to thicken (it should still be pourable). Drizzle over cake. Let stand about 10 min. for chocolate glaze to set. Garnish and serve with berries.

Tip

To make mini trifles with leftover cake, cube cake and toss with a little brandy; layer with prepared chocolate pudding and whipped cream in small glasses.