This post is in partnership with Erath wine, which is the perfect wine to serve during the holidays.
This rich and decadent pinot noir chocolate cake topped with a pinot noir chocolate ganache is any wine lovers dream dessert! Perfect for the holidays, this cake is a celebration baked up in a bundt pan.
Pinot Noir Chocolate Cake
Wine and chocolate have always been one of the most classic flavor combinations. Both have a certain bitterness in their flavor and when paired, make the other taste even better! When I decided to try adding Erath Pinot Noir to my chocolate cake recipe, I was interested to see what the results would be. Let me TELL you, I will never go back to making chocolate cake without wine again. Friends, hear me out, this is the best chocolate cake I've ever made.
Ingredients in Chocolate Wine Cake
- Flour - I use all purpose white flour for this cake and I love the texture.
- Sugar - granulated white sugar.
- Powdered Sugar - this will be used in the ganache!
- Cocoa Powder - unsweetened cocoa powder.
- Baking Soda & Baking Powder - our leavening agents in this cake.
- Salt - just a bit to counter the sweet.
- Eggs - I always recommend baking with Large eggs as it produces a better cake.
- Erath Pinot Noir - I love the flavor of this light Pinot to compliment the chocolate in this cake.
- Oil - vegetable oil.
- Sour Cream - full fat sour cream is the other secret to extra delicious chocolate cake!
- Vanilla - pure vanilla extract goes into the cake and the ganache.
- Water - boiling hot water for the cake batter because it helps to dissolve and 'bloom' the cocoa powder to bring out as much flavor with as few cocoa lumps as possible.
- Bittersweet Chocolate - I use a 60% cacao chocolate bar for the ganache.
- Butter - salted butter to make the ganache extra glossy and delicious.
How to Make Chocolate Cake with Wine
- DRY: In a large bowl combine the dry ingredients of the cake and whisk to combine.
- WET: In the bowl of an electric mixer combine eggs, wine, oil, sour cream and vanilla extract. Beat just until combined.
- COMBINE: Slowly mix beat the dry into the wet and then mix for 2 minutes on medium high speed.
- HOT WATER: Finally, with the mixer on low, start to mix in the boiling hot water. The batter will be thin!
- PREP: Grease and flour a bundt pan and pour batter into pan. Place on a rimmed baking sheet for easy transfer to the oven.
- BAKE: Bake at 350 degrees for 50 minutes or until a toothpick comes out clean.
- INVERT: Allow to cool in the pan for about 10 minutes before inverting onto a cooling rack. Cool completely.
- GLAZE: Pour over the chocolate ganache and allow to firm up for about 1-2 hours before slicing.
How to Make Pinot Noir Ganache
One of the BEST parts of this cake is the Pinot Noir Ganache. I start by melting good dark chocolate and butter in a heat proof bowl over simmering water, whisk in powdered sugar, followed by vanilla and simmered Erath Pinot Noir. The result is the most luscious and glossy chocolate ganache that firms up into a fudgy topping for this cake. It's absolutely irresistible!
This pinot ganache brings even more of the rich wine flavor and also keeps your cake extra moist. I recommend allowing it to sit for an hour or two to firm up a bit before slicing and serving. PRO TIP: Glaze your bundt cake over a cooking rack and then transfer to your cake plate if you don't want chocolate drips and puddles on the cake board.
The Best Wine for Chocolate Cake
I personally love Erath Pinot Noir 2017 for this chocolate cake because it is light and fruity with notes of fresh raspberry, huckleberry, and blackberry punctuated by cherry candy and a hint of warm spice. Doesn't that sound like the most sippable and delicious wine? I also really love this wine with my Brined Roast Turkey which is why I recommend it for your holiday meals!
Tips for The Best Chocolate Bundt Cake
- PREP: Always butter and flour your pan well so that it doesn't stick! To do this I brush room temperature butter on with a pastry brush getting all of the grooves. Dust with flour and shake until the pan is completely coated. Tap over a sink to release any excess.
- SECRETS: the secret ingredients in this chocolate cake are definitely the wine and sour cream. Those two combined make a tender, moist and extra rich chocolate flavor.
- TEST: use a thin skewer or toothpick to test that the cake is done. The toothpick should be removed clean.
- COOL: Always cool your cake completely before adding the ganache or it will melt and not coat the cake properly.
What to Serve with This Cake
While this cake and wine are a delicious dessert pairing, the holiday meal would not be complete without these classics, all of which would pair beautifully with Erath Pinot Noir:
I hope you will make this Pinot Noir Chocolate Cake for the holidays and enjoy it as much as I do. This cake is the ultimate dessert for a chocolate-wine lover and makes the prettiest finish to any holiday meal. If you do make this cake, please come back and leave a comment and review in the box below.
Disclosure: This post was sponsored by Erath Wines, a wine I love and enjoy serving during the holidays. Thank you for supporting my sponsors! Use the promo code ROAST to recipe 10% off your next Erath.com purchase.
For the Cake
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cups unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 3 eggs
- 1 cup Erath Pinot Noir 2017
- ½ cup vegetable oil
- ½ cup sour cream
- 2 teaspoons vanilla extract
- ½ cup water, boiling
For the Ganache:
- 8 oz 60% cocoa chocolate, chopped fine
- ¼ cup (½ stick) salted butter, cubed
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup Erath Pinot Noir 2017
- Preheat oven to 350 degrees. Grease and flour a bundt pan and set aside. To do this, brush room temperature butter on with a pastry brush getting all of the grooves of the bundt pan. Dust with flour and shake until the pan is
completely coated. Tap over a sink to release any excess. Set aside.
- In a large bowl whisk together all dry ingredients: sugar, flour,
unsweetened cocoa powder, baking soda, baking powder and salt.
- In the bowl of a mixer, combine: eggs, 1 cup Pinot Noir, oil, sour cream, and vanilla. Beat until all combined on medium-low.
- Slowly beat in the dry mixture and mix on medium-high for 1 minute.
- Bring water to a boil on the stovetop and slowly pour into the batter, mixing on low until combined. The batter will be very thin.
- Pour into prepared bundt pan and place on a rimmed baking sheet for easier transfer.
- Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out clean.
- Remove and cool in the pan for 5-10 minutes before carefully inverting to a cooling rack.
- Cool completely before adding the ganache.
MAKE THE GANACHE:
- Heat chocolate, and butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring until the chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar. Turn off heat and stir in vanilla extract.
- In a small pot, bring Pinot Noir to a boil and immediately turn off the heat.
- Whisk heated pinot into the ganache until smooth.
- Place bundt cake on a cooling rack and pour over the ganache letting the extra drip down into a pan or tray.
- Allow ganache to set for 1-2 hours before transferring to a serving platter, slicing and serving.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 470Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 53mgSodium: 419mgCarbohydrates: 70gFiber: 5gSugar: 41gProtein: 9g