Besides autumn, pre-christmas time is my favorite season of the year. I totally sign out from the stress some people associate with Christmas. For me it is a time when I start to think about the past year and what I accomplished and what it was like to me. Not judging, but observing things I liked and things I didn´t like about the last 12 months. Doing things better the next year and setting more goals that I would like to achieve. I started blogging early this year and published my first cake recipe in March. I can say that I learned a lot since then and I still feel that I havn´t even started yet. That keeps me motivated. I am so happy to realize that I really found something I love to do and I am blessed that I can imagine doing this for a very long time.
The only thing I regret about this last year is that I didn´t have too much time for friends and family. But just because I spent a lot of my free time with my blog and being creative. I hope that the people who are important to me understand my passion and don´t take it personally. I just wanted to do my best for the thing I love. So this recipe post is dedicated to my friends & family. It is a cake that should be enjoyed together.
Christmas time starts for me with the first Sunday in the last week of November. That is traditional in Germany and called 1. Advent. You start to decorate your home with romantic Christmas stuff and put on the first candle of four on your Adventskranz (wreath). Repeating this every next Sunday before holy evening.
I am wondering if it is the same in your country?!
In my opinion Christmas shouldn´t be just about buying expensive gifts. It should be more about spending time together and valuing what you have on each other. Isn´t this what real Christmas is about?
So appreciate your family and friends and I am sure they would be happy trying this traditional red wine bundt cake that you make for them.
I don´t drink too much kinds of alcohol, but red wine is the kind of alcohol for me that stands for slow living and enjoying every single moment. One glass at a time is proven to be good for your health and living longer. So this cake is even giving you a longer and happier life. Remember that the alcohol is totally faded after such a long baking time!
RED WINE BUNDT CAKE WITH CHOCOLATE GANACHE
- 250 g butter (room temperatured)
- 250 g brown sugar
- 1 pckg. vanilla sugar
- 4 eggs
- 3 tsp. cinnamon
- 2 tbsp. cacao powder
- 1 pckg. baking powder
- 150 ml red wine (I used Rioja/optional)
- 50 ml port wine
- 250 g flour
- 100 g chopped dark espresso chocolate (Rittersport)
- 200 ml cream
- 100 g butter
- 100 g dark chocolate
- 1 tsp. cinnamon
- 50 g brown sugar
- 3 tbsp. cacao powder
1. Preheat oven to 190° and well-grease AND flour a bundt cake baking pan. If you want to avoid having white flour stains on your cake, you can use cacao powder too, to flour your baking pan.
2. In a bowl mix together butter, sugar and vanilla sugar. Beat until foamy.
3. Gradually add each egg. One at a time. Beat mixture until everything is combined.
4. In another bowl mix together flour, baking powder, cinnamon & cacao powder.
5. Sieve in the dry-mixture into egg-mixture and beat slowly until totally combined.
6. Add red wine & port wine.
7. Chop the dark espresso chocolate and stir into your batter. Slowly mix well.
8. Pour in the batter in your well-greased and floured bundt cake baking pan.
9. Bake for approx. 50 minutes or until a toothpick comes out clean!
10. After baking time let your cake cool for not more than 10 minutes, but not less. Turn it onto a plate or cooling rack. It should come out very easily.
1. In a saucepan heat up cream on medium heat. Stir in butter until melted completely. Stir constantly.
2. Whisk in sugar until resolved.
3. Add cinnamon and cacao powder. Whisk constantly to avoid getting clumps. Let cool.
4. Pour ganache over the cooled cake. Decorate with chocolate rasps.