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Chocolate Raspberry + Red Wine Wreath Bundt Cake



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!

prep time
total time
CALORIESper serving
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10 minutes
1 hour 10 minutes
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