A Christmas market would be unthinkable without mulled wine – the same goes for this delicious Mulled Wine Chocolate Cake. Without the sweet, spiced red wine, it would be only a simple chocolate cake. Not bad at all, but not as good as the version with the spiced wine added. Perhaps not the ideal cake if you want children to be able to eat the cake, but you always have the option to give those kids slices of old and dry bread instead if necessary. Right?! Just kidding! ;P
Seriously, though – the way we bake our mulled wine cake, it’s really not suitable for small children. You could change that by using non-alcoholic mulled wine*, for example, but that often only helps in theory. Even if there is no alcohol in it, young children are probably not going to be very enthusiastic about the cake in terms of flavors. The mulled wine flavors are something normally only adults appreciate. In that case, it might be better to serve a few cookies or something else for the little rascals. Nobody should go empty-handed. The dry bread was really just a joke. ;)
Everyone else who likes mulled wine will probably enjoy this delicious cake. We loved it from the first bite! And we’re not even big alcohol or wine drinkers. But we like the spices and flavors that are so typical of mulled wine – cinnamon, star anise, cloves, orange, and vanilla…
I would like to issue a warning, though. This cake is not for the faint-hearted. It contains a lot of sugar, a lot of fat, and tons of chocolate. And, of course, a good amount of mulled wine, but that probably goes without saying. I just wanted to warn you, because this cake will probably go straight to your hips. On the other hand – all of these ingredients also make the cake extremely moist and delicious. You always have to make compromises somewhere, right? ;P
Preparing the cake is pretty easy. All you have to do is mixing everything in a large bowl. Easy, right? We recommend using a silicone mold for baking here – either a somewhat round cake pan or a bundt pan. The cake can be baked in a variety of shapes, though. Silicone has the advantage of making it easier to remove the cake from the mold/pan. Anyone who has baked bundt cakes in classic metal pans will know what I’m talking about. It’s always a bit of a gamble whether the cake will come out in one piece or break apart in the middle.
I would have loved to properly link to the mold I used here so you can buy it in case you want to bake the cake in the same shape. Unfortunately, the mold* is currently not available on Amazon. Maybe that changes again some day. You might find another supplier using Google image search. Just a side note. Questions like this come up again and again here. Well, as already mentioned, you can bake the cake in any other mold! ;)
If you want to try more mulled wine recipes, you might also want to check out our Christmas Stollen Trifles with Mulled Wine Plums. A lovely Christmas recipe for anyone who likes mulled wine and Christmas Stollen. Great combination!
In case you want to stick to the Christmas market theme but want something without alcohol and more »child-friendly« – try our Candied Almonds with Kinder Chocolate. A variation of the classic candied almonds that’s coated in chocolate. You will find this type of candied nuts and many more on every Christmas market here in Germany. So good!
INGREDIENTS / ZUTATEN
For the cake batter:
9.5 oz. (270g) butter, at room temperature
1/2 cup (100g) sugar
1/2 cup (100g) brown sugar
4 medium eggs
1 tsp. vanilla extract*
2 cups (260g) all-purpose flour
2 tbsp. cocoa powder*
4 tsp. baking powder
1 tsp. orange zest
1/4 tsp. salt
6.8 fl. oz. (200ml) mulled red wine*
7 oz. (200g) semi-sweet chocolate, chopped
For the decoration:
5.3 oz. (150g) confectioners’ sugar, plus more if needed
2 tbsp. mulled red wine*
1/4 tsp. vanilla extract*
some red food color (optional)
a few chopped pistachios
a few chopped red dried fruit (e.g. cranberry, papaya, or cherries)
Für den Kuchen:
270g weiche Butter
100g Zucker
100g brauner Zucker
4 Eier (M)
1 TL Vanille Extrakt*
260g Mehl (Type 405)
2 EL Backkakao*
4 TL Backpulver
1 TL Orangenabrieb
1/4 TL Salz
200ml Glühwein (rot)*
200g Zartbitterschokolade, gehackt
Für die Dekoration:
150g Puderzucker
2 EL Glühwein (rot)*
1/4 TL Vanille Extrakt*
etwas rote Lebensmittelfarbe (optional)
einige gehackte Pistazien
einige gehackte rote Trockenfrüchte (z.B. Cranberrys, Papaya oder Kirschen)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Lightly grease a 24cm silicone cake mold* (bundt pan or a round mold) and set it aside on a baking sheet. Chop the chocolate and set it aside.
2. Add the butter and both sugars to a large bowl and mix until light and fluffy. Next, add the eggs one after another and mix well after each addition. Add the vanilla extract and mix in. In a separate bowl, combine flour, cocoa powder, baking powder, orange zest, and salt. Add those dry ingredients to the large bowl, along with the mulled wine, and mix thoroughly – we use a rubber spatula for this task to avoid overmixing. Finally, fold in the chopped chocolate.
3. Transfer the batter into the prepared cake mold, spread it evenly inside the mold, and smooth the top. If the silicone mold seems a bit wobbly due to the amount of batter inside, place a cake ring around the mold to stabilize it. Bake the cake in the preheated oven for about 65-70 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let it cool down completely on a wire rack. Remove the cake carefully from the silicone mold and place it on a serving plate.
4. For the glaze, mix confectioners’ sugar, mulled wine, and vanilla extract to get a thick and smooth mixture – adjust with some more confectioners’ sugar if needed. To make the glaze look more red, you can add a few drops of red food color as well. Brush the cake with the glaze and decorate it with chopped pistachios and dried fruit to your liking.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine etwa 24cm große Silikon-Backform* (Gugelhupf oder einfach rund) leicht einfetten und auf einem Backblech zur Seite stellen. Die Schokolade hacken und zur Seite stellen.
2. Die weiche Butter mit den beiden Zuckersorten in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Den Vanille Extrakt dazugeben und unterrühren. Mehl, Kakao, Backpulver, Orangenabrieb und Salz in einer separaten Schüssel vermischen, dann zusammen mit dem Glühwein zur großen Schüssel dazugeben und alles gut vermengen – wir arbeiten hier mit einem Teigspatel, um den Teig nicht zu stark zu bearbeiten. Die gehackte Schokolade dazugeben und unterheben.
3. Den Teig in die vorbereitete Form umfüllen, gleichmäßig verteilen und glatt streichen. Falls die Silikonform aufgrund der Teigmenge etwas nachgibt oder wackelt, kann man einen Tortenring um die Form spannen. Den Kuchen im vorgeheizten Ofen für etwa 65-70 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Den fertigen Kuchen auf einem Kuchengitter abkühlen lassen, dann vorsichtig aus der Form lösen und auf eine Servierplatte setzen.
4. Für die Glasur den Puderzucker mit dem Glühwein und Vanille Extrakt glatt rühren. Den Kuchen damit bestreichen und dann nach Belieben mit gehackten Pistazien und Trockenfrüchten dekorieren.
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Here is a version of the recipe you can print easily.
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Mulled Wine Chocolate Cake
- Prep Time: 00:15
- Cook Time: 01:10
- Total Time: 04:00
- Yield: 1 1x
- Category: Cakes
- Method: -
- Cuisine: Germany
- Diet: Vegetarian
Description
This is the perfect treat for the family for Christmas – a delicious Mulled Wine Chocolate Cake. Extremely chocolaty, rich and only slightly boozy. ;)
Ingredients
For the cake batter:
9.5 oz. (270g) butter, at room temperature
1/2 cup (100g) sugar
1/2 cup (100g) brown sugar
4 medium eggs
1 tsp. vanilla extract*
2 cups (260g) all-purpose flour
2 tbsp. cocoa powder*
4 tsp. baking powder
1 tsp. orange zest
1/4 tsp. salt
6.8 fl. oz. (200ml) mulled red wine*
7 oz. (200g) semi-sweet chocolate, chopped
For the decoration:
5.3 oz. (150g) confectioners’ sugar, plus more if needed
2 tbsp. mulled red wine*
1/4 tsp. vanilla extract*
some red food color (optional)
a few chopped pistachios
a few chopped red dried fruit (e.g. cranberry, papaya, or cherries)
Instructions
1. Preheat the oven to 180°C (350°F). Lightly grease a 24cm silicone cake mold* (bundt pan or a round mold) and set it aside on a baking sheet. Chop the chocolate and set it aside.
2. Add the butter and both sugars to a large bowl and mix until light and fluffy. Next, add the eggs one after another and mix well after each addition. Add the vanilla extract and mix in. In a separate bowl, combine flour, cocoa powder, baking powder, orange zest, and salt. Add those dry ingredients to the large bowl, along with the mulled wine, and mix thoroughly – we use a rubber spatula for this task to avoid overmixing. Finally, fold in the chopped chocolate.
3. Transfer the batter into the prepared cake mold, spread it evenly inside the mold, and smooth the top. If the silicone mold seems a bit wobbly due to the amount of batter inside, place a cake ring around the mold to stabilize it. Bake the cake in the preheated oven for about 65-70 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let it cool down completely on a wire rack. Remove the cake carefully from the silicone mold and place it on a serving plate.
4. For the glaze, mix confectioners’ sugar, mulled wine, and vanilla extract to get a thick and smooth mixture – adjust with some more confectioners’ sugar if needed. To make the glaze look more red, you can add a few drops of red food color as well. Brush the cake with the glaze and decorate it with chopped pistachios and dried fruit to your liking.
Notes
The kitchen is calling, time to bake!
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