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Boozy Chocolate Bundt Cake

Updated: Nov 24, 2020

Ah, red wine. One of my top beverages of choice and an excellent accompaniment to chocolate. Put these two together and you have one amazing dessert! I present to you, a red wine chocolate bundt cake with a red wine-chocolate glaze, flambeéd strawberries, and fresh whipped cream. Yep, you read that correctly. I have never been crazy about frosted cakes, the buttercream is always too sweet for me and so many sheet cakes end up dry so it’s given me trust issues with most cakes. I love a solid glazed bundt cake because they are super simple, require no stacking or frosting, and usually have better luck when it comes to moistness. Shout-out to all the people who hate the word moist! This cake is super moist. Anyway, this is a solid recipe to keep under your belt and is also an excellent way to impress your guests when you make the strawberry sauce. I chose to do vodka because there is already so much flavor in the cake, but you can do whatever alcohol you’d like as long as it’s at least 80-proof! Try not to drink all of the booze while you are baking, and have fun!



2 c all-purpose flour

0.75 c cocoa powder

1 t baking soda

1 t baking powder

1 t salt

1.5 sticks (0.75 c) butter, softened

1 c granulated sugar

1 c brown sugar

3 eggs

0.5 t vanilla

1 c red wine, preferably Cabernet

0.5 c sour cream

Strawberry Sauce

2 T butter

2 T sugar

2 cups quartered strawberries

1 shot of 80-proof liquor/liqueur

Whipped Cream

1 c heavy whipping cream

2 T granulated sugar


0.75 c semisweet chocolate chips

2 T unsalted butter

1 T corn syrup

2 T red wine

Flaky sea salt for garnishing


Preheat the oven to 350 degrees. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. With your stand mixer beat together the butter and both sugars until combined. Add the eggs one at a time followed by the vanilla. Slowly incorporate the flour mixture, alternating with the wine, beginning and ending with the dry mix. Fold in the sour cream. Pour into a well-greased bundt pan. Ideally the pan should be lathered in shortening and then dusted with cocoa powder (tap the excess powder out), but baking spray should work if you make sure to get in all of the nooks and crannies. Bake your cake for 40-50 minutes, or until a toothpick comes out clean when inserted.

While the cake is baking, first put your mixing bowl and whisk attachment in the freezer or fridge for the whipped cream later. This isn’t absolutely necessary, but it helps with volume. In the meantime, let’s make some fire. To make your strawberry sauce, melt the butter in a deep sided pan with a long handle on medium heat. Once melted, add the strawberries and sugar and toss around in the pan. As the strawberries begin to heat up and sizzle, remove the pan away from the heat and tip it down and away from you. Add the alcohol (do not do it straight from the bottle) and put the pan back on the flame to ignite. Note: if you do not have a gas stove, use a (long stemmed!) lighter to ignite the sauce when you return it to the stove. This is the point where you can show off, tossing around the fruit and such, but please be careful. Once the flames have died down, let the sauce continue to simmer until it begins to thicken and resembles a glaze. Set aside.

To make the whipped cream, simply beat the sugar and whipping cream in the cold bowl until stiff peaks form (aka when it looks like whipped cream). You can add vanilla, but in this case, I think it is better omitted.

Time to make the glaze. In a microwave safe bowl, combine the chocolate chips, cubed butter, and corn syrup. Microwave for 30 seconds and stir, and then continue to do 15-second intervals until the chocolate is melted. Stir in the red wine.

So here’s the part I like to mess up. When your cake is done baking, wait for it to cool on a wire rack before turning it over! After about 10 minutes of cooling, flip the cake over onto a wire rack. Peek down below to see if it came out. For extra insurance, let it sit there for a few minutes and let gravity do its thing. You did it! If you didn’t, that’s okay. That’s what the glaze is for.

Pour the glaze over the top of the cake and let it drip down the sides. Sprinkle with flaky sea salt and serve with warm strawberry sauce and a dollop of whipped cream. You’re welcome.

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