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Chocolate Raspberry + Red Wine Wreath Bundt Cake


A welcome addition to any festive holiday table is our Chocolate Raspberry + Red Wine Wreath Bundt Cake. Deceivingly simple to make and timelessly elegant, this bundt cake will become a new crowd favorite—due to it's delicious moist red wine cake.

While not an everyday addition to a chocolate bundt cake, red wine amplifies the recipe's use of cocoa power and dark chocolate, complementing the flavors for an intensified experience any chocolate-lover (or wine lover) will appreciate. It's important to note that the quality and flavor of the wine added to the cake will affect the end result, therefore we use only a red wine that you enjoy.

Fresh California Giant raspberries sit atop of greenery to pull the cake together and add extra zing and appeal. 

chocolate Bundt cake topped with raspberries and two santa clause mugs on the side


For the cake

1 3/4 cups plain flour

2 tablespoons cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

2 sticks unsalted butter

1 cup sugar

4 eggs

7 ounces dark chocolate, melted

1 teaspoon vanilla extract

1/2 cup milk

1/2 cup red wine

1 cup California Giant raspberries (for garnish)

For the chocolate sauce

7 ounces dark chocolate, chopped

1 tablespoon butter


For the cake

Preheat the oven to 350 degrees F. 

Generously grease Bundt pan.

Sift together flour, cocoa, baking powder, baking soda and a pinch of salt. Set aside.

Using an electric mixer, beat the butter and sugar for 3-4 minutes until thick and pale. Add the eggs 1 at a time, beating well after each addition. Gently fold in the melted chocolate until combined.

Beating the batter gently, slowly add the flour mixture until combined. Then add vanilla, milk, and red wine. Mix thoroughly.

Spoon the batter into the prepared pan, levelling the top back with a spoon. Bake for 45-50 minutes or until completely cooked. You can test this by inserting a toothpick and seeing if it comes out clean or not. If not, it needs more time.

Once baked, allow the cake to cool completely. 

For the chocolate sauce

Combine the chocolate and butter in a bowl and set over a saucepan of gently simmering water. Be sure the bowl doesn't touch the water. Let cook for 3-4 minutes until the chocolate melts, stirring occasionally. 

Remove the bowl from the saucepan and allow to cool for 4 minutes before drizzling over the cake.

Once drizzled, decorate with pine leaves and berries, to make a festive wreath. Enjoy!

chocolate budnt cake topped with raspberries on cake stand

chocolate bundt cake topped with raspberries

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