The chocolate glaze was spread onto this Fudgy Chocolate Berry Bundt Cake.
Fudgy Chocolate Berry Bundt Cake #SundaySupper
What’s not to love about this week’s Sunday Supper theme, Memorable Holiday Meals and Traditions? It is, absolutely, perfect for this time of year. Plus, we are fortunate to team up with Gallo Family Vineyards to enhance our holidays even more.
I asked my kids what some of their favorite memorable holiday meals have been and, even though the answers varied, the bottom line was that they shared a common love of homemade desserts. It was hard for them to choose only one because several desserts accompany each holiday.
The chocolate glaze was drizzled onto this Fudgy Chocolate Berry Bundt Cake.
I received Gallo’s seasonal wines and had a difficult time deciding which I wanted to complement, first. The Holiday White Blend has hints of crisp green apple and sweet caramel. I, immediately, thought of an Apple Cranberry Pie with a caramel drizzle.
Yet, it was the Holiday Red Blend that won out with its hints of juicy berries and chocolate. I bet Gallo had me in mind when they came up with this combination. I knew, immediately, that I wanted to bake a Fudgy Chocolate Berry Bundt Cake .
Actually, I could call this one a triple Fudgy Chocolate Berry Bundt Cake because it includes cocoa powder, melted chocolate and chocolate chips. With two cups of berries (I used raspberries and blackberries) I had to be sure that the ingredients worked harmoniously, just like those within Gallo’s Holiday Red Blend.
The end result is a cake that is certain to be memorable at your holiday table and, who knows, perhaps it will become one of your family traditions, as well.
Watch it:
| Fudgy Chocolate Berry Bundt Cake #SundaySupper | Print |
- Cake:
- 2¾ cups all purpose flour
- ½ teaspoon baking soda
- ½ cup cocoa powder
- ½ teaspoon salt
- 14 tablespoons unsalted butter, softened
- 2½ cups sugar
- 4 eggs
- 1½ teaspoons vanilla extract
- 1 cup sour cream
- 4 ounces semisweet chocolate, melted
- 1 cup semisweet chocolate chips
- 2 cups berries – I used raspberries and blackberries
- Chocolate glaze:
- 3 tablespoons unsalted butter
- 6 tablespoons heavy whipping cream
- 12 ounces semisweet chocolate chips
- For the cake:
- Preheat the oven to 325˚. Set aside a 14 cup bundt pan.
- Whisk the flour, baking soda, cocoa powder and salt together in a small mixing bowl. Set aside.
- Cream the butter and sugar until light and fluffy, about 3 minutes, scraping the bowl down as needed. Add the eggs, one at a time, until combined. Mix in one-half of the dry ingredients and then add the vanilla and sour cream. Add the remaining dry ingredients.
- Blend in the melted chocolate followed by the chocolate chips. Remove the bowl from the mixer and fold in the berries.
- Spray the bundt pan with non-stick cooking spray. Pour the batter into the pan.
- Bake at 325˚ for 1 hour. Cool the cake completely in the pan.
- For the chocolate glaze:
- In a small saucepan over medium heat melt the butter with the cream. When it starts to simmer, turn the stove off and add the chocolate chips. Stir until the chips are completely melted. Allow the glaze to sit for 5 minutes.
- Invert the cake onto a cooling rack. Place the rack over a piece of wax paper to catch any glaze that drips off the cake.
- There are two ways to glaze this cake. The first is to pour ½ of the glaze over the top of the cooled cake. Spread with a small metal spatula so that the glaze drapes down the sides of the cake. Add the rest of the glaze and drape some more.
- The second option is to transfer the glaze to a quart size plastic freezer bag. Cut a small piece off one of the corners. Squeeze the glaze back and forth over the cake.
- With either option, the entire cake will not be covered with chocolate glaze.
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Be sure to check out Gallo Family Vineyards store locator that spares you from driving all around in search of the perfect wine. Don’t forget to get your $1 off coupon, as well!
You can get more information on Gallo Family Vineyards by clicking here. While you are thinking about it, be sure to follow GFV on Facebook, Twitter, Instagram and YouTube.
Many thanks to Isabel Reis Laessig from Family Foodie for doing such a great job hosting this week’s Sunday Supper. Please be sure to check out all of the wonderful Gallo Family Vineyard Giving Comfort recipes that my fellow Sunday Supper family members have made.
Cheerful Beverages:
- Mulled Red Wine Hot Cocoa by Nosh My Way
- Sparkling Caramel Apple Sangria by The Messy Baker
Holiday Brunch:
- Holiday Crab & Shrimp Scramble by The Wimpy Vegetarian
- Sour Cream Coffee Cake Donuts by Ruffles & Truffles
- Spiced Apple Monkey Bread with White Wine Caramel by Curious Cuisiniere
- Strawberry Goat Cheese Pastry by Family Foodie
Memorable Main Dishes:
- Baked Swiss Cheese Fondue by Shockingly Delicious
- Curried Turkey Salad by Magnolia Days
- Glazed Ham with Red-eye Gravy by Nik Snacks
- Holiday Braised Short Ribs by Kudos Kitchen by Renee
Delightful Desserts and Sweets:
- Berry Chocolate Mocha Mousse Dessert by Flavor Mosaic
- Caramel Apple Turnovers by In The Kitchen With KP
- Chocolate Mousse Cups by That Skinny Chick Can Bake
- Fudgy Chocolate Berry Bundt Cake by Desserts Required
- Italian Wine Doughnut Cookies by Bobbi’s Kozy Kitchen
- Lemon Pound Cake by Peanut Butter and Peppers
- Red Wine Chocolate Cookie Cups by Alida’s Kitchen
- Red Wine Chocolate Truffles by Life Tastes Good
- Vanilla Cupcakes with White Wine Caramel Apple Compote by Feed Me, Seymour
- White Chocolate Macadamia Nut Snowballs by Cupcakes & Kale Chips
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