Red Wine Chocolate Cake

Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Makes: 16


  1. 1 1/2 cups (375 mL) all-purpose flour
  2. 1 1/4 cups (300 mL) sugar
  3. 1/3 cup (75 mL) Compliments Cocoa Powder
  4. 1 tsp ( 5 mL) baking soda
  5. 1/2 tsp (2 mL) baking powder
  6. 2 eggs
  7. 1 cup (250 mL) dry red wine
  8. 1/2 cup (125 mL) Sensations by Compliments Pure 100% Olive Oil
  9. 1 tsp (5 mL) vanilla extract
  10. 1/2 cup (125 mL) 35% whipping cream
  11. 4 oz (125 g) dark or bittersweet baking chocolate, finely chopped
  12. 1 tsp (5 mL) honey
  13. pinch salt
  14. 2 cups (500 mL) mixed blueberries, raspberries and strawberries, for garnish and serving


  1. Preheat oven to 180ºC (350ºF). Grease 9- or 10-in. (23- or 25-cm) bundt pan.
  2. In mixing bowl, whisk together flour, sugar, cocoa powder, baking soda and baking powder. Add eggs, wine, oil and vanilla. Using electric mixer on low speed, mix until blended, scraping down sides of bowl as needed. Increase speed to high; beat 5 min. until light and fluffy.
  3. Pour into prepared pan; smoothing top. Bake 35 min. until cake tester inserted into the thickest part of the cake comes out clean. (Note: Cake does not fill full depth of bundt pan.) Cool cake in pan on wire rack 15 min. Invert onto serving platter. Cool completely.
  4. Heat cream in small saucepan over medium heat to bring to a simmer, stir occasionally. Place chocolate in large heatproof bowl. Pour the hot cream onto the chocolate. Let stand 1 min. Whisk until chocolate is melted and mixture is smooth. Stir in honey and salt. Cool slightly to allow mixture to thicken (it should still be pourable). Drizzle over cake. Let stand about 10 min. for chocolate glaze to set. Garnish and serve with berries.
To make mini trifles with leftover cake, cube cake and toss with a little brandy; layer with prepared chocolate pudding and whipped cream in small glasses.