Cherry Cordial Bundt Cake



  • For the Cake:
  • Baker’s Joy or cooking spray and flour
  • 4 oz bittersweet chocolate
  • 1 cup cabernet sauvignon
  • 1/3 cup whole milk
  • 1 3/4 cup sugar
  • 2/3 cup unsalted butter, room temperature
  • 3 eggs
  • 2 1/4 cups all purpose flour
  • 1 (3 oz) packet sugar-free black cherry gelatin
  • 1/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • For the Glaze:
  • 2 tbsp unsalted butter
  • 1/2 cup cabernet sauvignon
  • 1 cup confectioner’ sugar
  • 1/2 tsp vanilla extract


  1. Preheat the over to 350° and grease and flour a 10 cup bundt pan.
  2. Melt the bittersweet chocolate in a double boiler. When melted, allow to cool before adding the wine and milk. Stir through and set aside.
  3. Cream together the butter and sugar, Add eggs and beat for 2 min. Add in chocolate mixture and beat to incorporate.
  4. In a separate bowl, combine flour and next 5 ingredients. Add to the mixing bowl and beat until combined, then spoon into the bundt pan and bake for 40 min. When removed from the oven, cool in the pan for 5-10 minutes, then invert onto a plate.
  5. To prepare the glaze, combine butter and wine in a medium saucepan. Sift in the confectioner’s sugar. Bring to a boil, stirring occasionally, over med-high heat.
  6. Once it boils, remove from the heat and allow to cool. Stir in the vanilla extract and drizzle over the cake.

Microformatting by hRecipe.

Permanent link to this article: