Indulge in the decadent delight of Mini Chocolate and Red Wine Bundt Cakes—a sophisticated treat that marries rich chocolate with the bold notes of red wine. These charming little cakes are perfect for any occasion, whether you're hosting a dinner party or simply craving a sweet escape. With just 45 minutes from prep to plate, you'll be amazed at how easily you can create this elegant dessert that’s sure to impress your guests and tantalize your taste buds. Ready to elevate your baking game? Let’s dive into this irresistible recipe!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: French
Serves: 12 mini cakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup red wine
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 12-cavity mini bundt cake pan with butter or non-stick cooking spray, ensuring every crevice is well-coated to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until they are completely combined and free of lumps.
- In a separate large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, approximately 3-4 minutes. The mixture should become pale and increase in volume.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Gradually mix in the red wine and vanilla extract, stirring until the liquid is smoothly integrated into the batter.
- Slowly fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, which can result in tough cakes.
- Carefully spoon the batter into the prepared mini bundt cake pan, filling each cavity about 2/3 full to allow room for rising.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cake comes out clean with just a few moist crumbs.
- Remove from the oven and let the cakes cool in the pan for 10 minutes. Then, carefully invert the pan onto a wire rack to release the cakes and allow them to cool completely.
- Optional: Dust the cooled cakes with powdered sugar or drizzle with a red wine glaze for extra flavor and presentation.
Tips
- Grease Thoroughly: Ensure your mini bundt cake pan is well-greased to prevent any sticking. Use butter or non-stick cooking spray, making sure to coat every crevice.
- Sift Dry Ingredients: Sifting the flour and cocoa powder not only removes lumps but also helps aerate the mixture, resulting in lighter cakes.
- Room Temperature Ingredients: For the best texture, use room temperature butter and eggs. This helps them blend more easily into the batter.
- Don't Overmix: When combining the dry and wet ingredients, mix gently until just combined. Overmixing can lead to dense cakes.
- Check for Doneness: Insert a toothpick into the center of the cakes; if it comes out with a few moist crumbs, they’re perfectly baked!
- Cooling Time: Allow the cakes to cool in the pan for 10 minutes before inverting them onto a wire rack. This prevents them from breaking apart.
- Garnish for Flair: For an extra touch of elegance, dust the cooled cakes with powdered sugar or drizzle a red wine glaze on top before serving.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 70mg
