Red wine chocolate bundt cake with fine gingerbread chocolate ganache

What I especially love about this recipe is that the chocolate with the red wine makes an incredibly great pairing. It’s one of those additions where at first you don’t think it’s possible that it goes together, but in the aftermath, as I ate the first piece of cake, I couldn’t imagine that it would work without this unique combination of ingredients. Food orgasm just spontaneously comes to mind here.

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Secondly the bundt cake is made quickly Who doesn’t love a recipe that ist easy and quick ?!? I like to make recipes that require more effort but on Sundays when my family screams for cake, I’m just happy to be able to conjure up a super delicious juicy chocolate cake that tastes good to everyone.

The gingerbread ganache is the cherry on top. The creamy chocolate icing refined with Christmas spices, is just the certain extra, which can not be missed at Christmas. But do not worry, the bundt cake recipe also tastes wonderful without the ganache. Especially if I want to make the cake sometimes during the year.

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Origin of the red wine chocolate spice bundt cake

At this point I’d like say thank you to my old school friend Herta. From her I got the great recipe for the red wine chocolate spice bundt cake and the permission that I may write a blog post about it.

My dear Herta runs together with her husband Stefan together a beautiful lovingly maintained farm . They run a mother cow husbandry, where they raise their own cattle on their pastures with organic feed and these, then also slaughter and process. The result is a maximum of regional quality meat which they sell with the quality seal *Styria Beef* among other things directly from the farm but also in retail.

In addition to keeping suckler cows, you can also book a farm vacation, which is a great experience for children and adults. You can either stay in light-flooded apartments or in the Zehna Hube, which Herta and Stefan have dismantled and rebuilt and lovingly renovated. If I have piqued your interest here are some images of Herta and Stefans farm and the link to their website www.zehenthof.at

Decorating the bundt cake

I love a festive decoration especially during the Christmas Season. Thats why I decorated my bundt cake with sugar coated cranberries and sugar coated rosemary twigs. These are very easy to make just wet the twigs and cranberries in a small bowl of water and then cover them in white sugar. Leave them to try on a baking paper and thats it. Super easy, right?

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Lastly if you make my heavenly tasting red wine chocolate spice cake with Lebkuchen chocolate ganache, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from yo guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag us on Instagram! Looking through the photos of recipes you all have made is my favorite .

Warm Hugs Nina

If you are looking for some more great chocolate recipes you may have a look at these recipe :

• “Eisenbahner” – Railroad Cookies
• Fudgy sourdough chocolate cherry cake
• Chocolate orange bundt cake
• Banana chocolate chip pancakes
• No bake white chocolate berry tart

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Moist red wine chocolate spice bundt cake with Lebkuchen chocolate glaze

5 from 10 votes

Recipe by Nina Course: afternoon treat, christmas desserts, coffee cakeCuisine: austrian

Servings

10

slices

Prep time

20

minutes

Cooking time

50

minutes

Calories

543

kcal

This is a delicious recipe for an easy and moist chocolate bundt cake with added cinnamon in the cake and a divine chocolate Lebkuchen glaze which gives this recipe that special something that makes you crave for more . Of course that cake is solo without the glaze as good as topped with it. Just so you know.

Cook Mode

Keep the screen of your device on

Ingredients

• Red wine chocolate spice bundt cake

• 250 g 250 butter unsalted, room temperature

• 250 g 250 powdered sugar you can use white or brown sugar as well

• 4 4 eggs room temperature

• 125 ml 125 red wine

• 1 tsp 1 baking powder

• 1 pinch 1 salt

• 100 g 100 dark chocolate 55-70%

• 1 tbsp 1 unsweetened cocoa powder

• 250 G 250 all purpose flour

• 1 tsp 1 cinnamon

• Lebkuchen chocolate glaze

• 70 g 70 dark chocolate 55-70%

• 1 tsp 1 honey

• 100 ml 100 cream

Directions

• Preheat the oven to 180 Degrees Celsius fan. (356F)
• Butter a bundt cake form and put 4 tbsp flour in the form. Shake the bundt cake so that the flour covers every nook and niche and wall of the bundt cake form.
• In a bowl of a stand mixer attached with the whisk attachment beat the sugar and butter until very creamy, yellow pale and fluffy . 6-10 min
• Add the eggs, one egg at the time and beat thoroughly after each addition.
• melt the chocolate either with less power in your microwave or over a water bath.
• Now add the dry ingredients and the red wine in 4 steps beginning with half of the wine than half of the dry ingredients, then again the rest of the wine and at last the other half of the dry ingredients . Beat for 10 seconds after each step.
• At last add the melted chocolate to the batter.
• Pour the batter evenly into the baking form . If necessary use a spoon.
• Now take the bund cake form and tap it with a little force onto a wooden board so that the enclosed bubbles in the batter get released .
• Bake the cake for 45 -50 minutes or until a wooden skewer comes out clean.
• When the cake is ready take it out of the oven and let it slightly cool for 10 minutes.
• Take a large plate that is at least as large in diameter as the bund cake. Put the plate on the bundt cake and transfer the form onto the plate.
• Leave the baking form on top of the cake for 30 more minutes before taking it off. That way the cake gets even more moist.
• When the cake is only slightly warm pour the glaze over the cake.
• Lebkuchen Chocolate glaze
• Put all the ingredients into a glass bowl . Put the glass bowl into a fitting pot filled with a little bit of water (2cm). The glass bowl shouldn't touch the water. Now bring the water to a gentle boil and let everything melt.
• When the chocolate is melted take the glass bowl from the pot and stir everything together until its homogenous.

Nutrition Facts

• Calories: 543kcal
• Carbohydrates: 54g
• Protein: 7g
• Fat: 33g
• Saturated Fat: 20g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 9g
• Trans Fat: 1g
• Cholesterol: 131mg
• Sodium: 198mg
• Potassium: 254mg
• Fiber: 3g
• Sugar: 30g
• Vitamin A: 875IU
• Vitamin C: 0.1mg
• Calcium: 60mg
• Iron: 4mg

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The post Divine Red Wine Chocolate Spice Bundt Cake appeared first on Two Sisters Living Life.

This Pumpkin-Chocolate Swirl Bundt Cake topped with a yummy maple glaze is perfect for Sunday lunch with the family! It’s on the healthier side, made with whole grain flour, greek yoghurt and pumpkin purée! You can either use canned or fresh pumpkin purée, but never under any circumstances canned pumpkin pie filling or sweetened pumpkin mix. Always use the pure pumpkin puree if you need to buy it.

Homemade Pumpkin Purée is so easy! I’ve used Hokkaido Pumpkin, you don’t even need to peel it, remove the seeds (which you could use for making pumpkin spice syrup), slice it and put it in the oven at 180°C for 30-40 minutes until the pumpkin is soft. Puree the pumpkin in a high speed blender and voila you have your own homemade pumpkin purée, which you now could use for making this delicious Pumpkin Bundt Cake.

The Pumpkin Bundt Cake looks even without the glaze very nice

Autumn is for sure one of my favorite seasons, right behind Christmas! You see I am the kind of girl who loves the cold weather and being outside. Doesn’t matter if it rains, snows or the sun shines. Fall with the color changing of the leaves is just truly magical for me and I love to walk through the woods and fields, especially pumpkin fields. There are plenty in the region where I am living.

Back to pumpkins, pumpkin spice and everything nice and to this beautiful Pumpkin-Chocolate Bundt Cake!

You will need pumpkin spice for this recipe. I am always making my own blend of pumpkin spice, which you can find here! And you will need it for all my sweet pumpkin dishes!

I’ve bought this beautiful Bundt Cake pan during my last vacation and since then wanted to finally use it and now had the opportunity!

How to make this very yummy Pumpkin-Chocolate Bundt Cake

Very important step before starting to make the cake is creasing the pan thoroughly with butter and flour. Very important especially if you use a fancy Bundt Cake pan like I did.

In a bowl combine whole grain flour, pumpkin spice, cinnamon, bakin powder and baking soda. In a large bowl combine pumpkin, brown sugar and maple syrup. Add greek yoghurt, eggs, vanilla and melted butter. Gently add the dry ingredients and whisk until combined. Put one third of the batter aside to make the chocolate part.

Add to the 1/3 of the batter the cocoa powder and 2 tbsp maple syrup and combine.

Drop chocolate batter by tablespoonfuls over pumpkin batter in pan. Top with remaining pumpkin batter; spread to edges of pan. Swirl chocolate batter into pumpkin batter with a table knife.

Bake for 40-50 minutes until toothpick inserted comes out clean. Allow cake to cool in the pan turned around on a plate.

To make the glaze: combine powdered sugar, maple syrup and milk and whisk until smooth. Add milk until you have the consistency to your liking. Drizzle glaze onto cooled cake.

Don’t forget to tag us on Instagram @twosisterslivinglife or hashtag #twosisterslivinglife. You can find us on Facebook too and Antonia and I would be more than happy if you followed us on our social media channels for more delicious food pictures and infos to what we are up to at the moment.

Love, Antonia

Pumpkin-Chocolate Bundt Cake

0 from 0 votes

Recipe by Antonia Course: DessertCuisine: American

Servings

10

Prep time

20

minutes

Cooking time

40

minutes

Calories

387

kcal

Total time

1

hour 

This Pumpkin-Chocolate Bundt Cake is a healthier version, made with whole grain flour, greek yoghurt and pumpkin purée! Topped with maple glaze. Perfect to incorporate all the delicious pumpkin! You can either use canned pumpkin purree or freshly made purree like I did!

Cook Mode

Keep the screen of your device on

Ingredients

• 2 1/2 cup 2 1/2 whole grain flour

• 1/2 tsp 1/2 pumpkin spice

• 1 tsp 1 cinnamon

• 1 tsp 1 baking powder

• 1/2 tsp 1/2 baking soda

• 1 1/2 cup 1 1/2 pumpkin purée

• 1/2 cup 1/2 brown sugar

• 1/3 cup 1/3 maple syrup

• 1 cup 1 greek yoghurt

• 2 2 eggs

• 1 tsp 1 vanilla extract or vanilla sugar

• 1/2 cup 1/2 butter

• 2 tbsp 2 cocoa powder

• 1 cup 1 powdered sugar

• 3 tbsp 3 maple syrup

• 4 tbsp 4 milk

Directions

• Preheat ove to 180°C. Grease a 10-15 inch bundt ban with butter and flour.
• In a bowl combine whole grain flour, pumpkin spice, cinnamon, bakin powder and baking soda.
• In a large bowl combine pumpkin, brown sugar and maple syrup. Add greek yoghurt, eggs, vanilla and melted butter. Gently add the dry ingredients and whisk until combined. Put 1/3 of the batter aside to make the chocolate part.
• Add to the 1/3 of the batter the cocoa powder and 2 tbsp maple syrup and combine.
• Drop chocolate batter by tablespoonfuls over pumpkin batter in pan. Top with remaining pumpkin batter; spread to edges of pan. Swirl chocolate batter into pumpkin batter with a table knife.
• Bake for 40-50 minutes until toothpick inserted comes out clean. Allow cake to cool in the pan turned around on a plate.
• To make the glaze: combine powdered sugar, maple syrup and milk and whisk until smooth. Add milk until you have your consistency to your liking. Drizzle glaze onto cooled cake.

Nutrition Facts

• Calories: 387kcal
• Carbohydrates: 59g
• Protein: 9g
• Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 59mg
• Sodium: 181mg
• Potassium: 326mg
• Fiber: 4g
• Sugar: 35g
• Vitamin A: 6073IU
• Vitamin C: 2mg
• Calcium: 120mg
• Iron: 2mg

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The post Pumpkin-Chocolate Swirl Bundt Cake appeared first on Two Sisters Living Life.