Darn Good Zinfandel Chocolate Cake
Delicious, decadent & delightfully rich!
Darn Good Zinfandel Chocolate CakeCake Ingredients:
Vegetable spray and flour (for misting and dusting the pan)
1 package (18.25oz.) devil’s food or dark chocolate fudge cake mix
1 package (3.9 oz.) chocolate fudge instant pudding mix
4 large eggs
1 cup sour cream
1/2 cup Kunde Family Estate Zinfandel
1/2 cup vegetable oil
1 1/2 cups semisweet chocolate chips
Place a rack in center of the oven and preheat to 350° F. Lightly mist a 12 cup bundt pan with spray, then dust with flour. Shake out excess flour. Set pan aside. Place cake mix, pudding mix, eggs, sour cream, Zinfandel, and oil in large mixing bowl. Blend with an electric mixer at low speed for 1 minute. Scrape sides of the bowl, then increase speed to medium and beat 2 - 3 more minutes, scraping the sides as needed. When batter is thick and well combined, fold in chocolate chips, making sure they are well distributed throughout the batter. Pour into the prepared pan, smoothing out with a rubber spatula. Place in oven.
Bake the cake until it springs back when lightly pressed and just begins to pull away from the sides of the pan, 45 to 50 minutes. Do not overbake.
Remove the pan from the oven and place it on a wire rack to cool completely or place it on a serving platter, slice and serve warm.
Chocolate Ganache Ingredients:
3/4 cup heavy whipping cream
8 oz. semisweet chocolate, finely chopped
1 tbsp. Kunde Family Estate 1904 Dessert Cuvée
Place cream in heavy saucepan over medium heat. Scald (it will begin to bubble around the edge of the pan). Remove pan from heat and pour chocolate into sauce pan, cover and let sit for 5 minutes. Stir until chocolate is completely melted and smooth. Add 1904 Dessert Cuvée.
Spoon over cooled cake and let stand at room temperature for 10 minutes or up to 4 hours.
1904 Dessert Cuvée