Dec 1, 2012

Chocolate Port Bundt Cake #BundtaMonth

The problem with rainy days during hot months is that you´re either dressed for the rain or dressed for the very warm day. So you either get wet or very cranky due to an overload of clothes. I probably choose the worst of both worlds, overdressed and not a drop of water, since it stopped raining shortly after I left my house.
I know, I´m having very complicated issues today. So bear with me while I tell you about this bundt marvel I baked.

The theme for this month´s Bundt a Month is booze. Let´s say it´s my favorite theme by far. I love booze in cakes. Love it in an almost obsessive way. The proof is in the posts, remember this orange rum cake, or my lovely chocolate kahlua mini bundts, the spiced red wine velvet cake, toasted hazelnut loaf cake, or a late harvest citrus cake. Oh, and the lemon almond cake. Just to name a few.

So I´m taking full advantage of my bundt duties this month and will try to bake one each week. 
After all, it´s holiday season and what´s a celebration without some boozy spirit, right? 

I find that port makes a chocolate cake incredibly rich and deepens the flavor. The tangy boozy after taste is absolutely there. It depends a lot if you eat this cake still warm, like me, because the port hits you immediately. As the days pass it is more of a lingering flavor after the cake is gone. In my case it doesn´t last long.

I had already made this same recipe last week. It had a tunnel of sour cream and pecans, no port. It was gorgeous and so good. But I accidentally erased the pics. Really? Yes really. But it will get made again and I will share it because it is worth it. As a plain chocolate cake, as a chocolate port cake, and as a chocolate sour cream pecan cake. This recipe is a keeper.

For now, I´ve found my go-to chocolate bundt cake that is good plain or with so many additions and glazes.
The texture is velvety, I´m not kidding, it just melts in your mouth and the batter has a wonderful shiny, silky look after the last dry ingredients are added. 
And it unmolds like a charm, which, let´s face it, is the nightmare when it comes to bundt cakes. Like hoping your luggage didn´t open while waiting to claim it.

adapted from Baking for all Occasions, by Flo Braker

Makes 8 servings


¾ cup unsweetened cocoa powder
¼ cup warm water
½ cup Port wine
2 ¼ cups cake flour
1 ½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
6oz. (170g) unsalted butter, at room tº
1 ¾ cups sugar
3 large eggs
½ teaspoon vanilla extract
¾ cup sour cream, at room tº


Preheat oven to 350º. Butter or spray a bundt cake pan and coat it with fine dry breadcrumbs.

In a medium bowl, mix cocoa powder with water and port. Reserve.
In a large bowl beat butter and gradually add sugar. Beat until very creamy, about 3 minutes. Add eggs, one at a time, mixing well after each addition. Beat for 1 minutes after the last one is added.
Add vanilla and sour cream to chocolate mixture and mix.
Sift flour, baking soda, powder and salt. Add dry ingredients in three additions to butter mixture, alternating with chocolate mixture in two additions. Don´t worry if the batter looks a bit curdled at times.
Pour into prepared pan, smooth top and bake for 60 minutes or until a tester comes out clean. Let cool a few minutes and unmold on a wire rack. Let cool completely.


  1. I'll bet the port does add a lovely depth to the chocolate, Paula. I will give this one a try soon! I'm always on the lookout for a rich chocolatey cake.

  2. A chocolate cake for all seasons!! Simply beautiful!! Love the addition of port…sounds like the taste would be so rich and earthy. Have a great weekend, Paula!

  3. A tunnel of sour cream and pecans-oh my! I can't wait to see that. In the meantime, I am loving the port in this rich chocolate cake. I am always intrigued by the more simple and flavorful cakes like this one. Nicely done again, Paula! xx

  4. Oh no, Paula, I'm so sorry to hear that your pics were erased. I hate when stuff like that happens. This cake looks amazing. Pinned.

  5. Did you say Port? This Portuguese girl loves anything with Port.... can't wait to try this cake!

  6. Pecan, port wine and sour cream....what's not to love this gorgeous bundt!!

  7. Hi Paula! This recipe looks awesome. I asked for a bundt pan for Christmas so hopefully I can join in the fun soon!

  8. OK, Paula, after reading this description, I am definitely trying YOUR chocolate cake recipe!!! And wow! Can't wait to try this with the port! :) Beautiful photos. . and I LOVE your circle wire rack. . so beautiful in the photos. . I'm going to have to track this down! :P

  9. Chocolate and port go so well together. I will have a glass or port with a piece of chocolate as my dessert. This is the best of both worlds as the flavors are combined together. Now just to go get some port and I'll be ready to bake the cake.

  10. Although I can't comment on port I can say every chocolate cake is a good one :)

    Choc Chip Uru

  11. I am so glad Bundt's are back in style! They deserve as much attention as the iconic cupcake! The port adds depth to the flavor of the chocolate, a most tempting dessert!

  12. The luggage comment cracked me up! I have always wanted to try a port or red wine chocolate bundt cake. It is on my to do list! This looks awesome, btu I gotta admit now I really want to see the one with sour cream. I seriously <3 sour cream!

  13. I love the simplicity of this cake, although I must admit I'm looking forward to seeing the tunnel of sour cream and pecans! And I'm so with you on the love of booze cakes.

  14. I only recently tried port for the very first time. I didn't like it at first but after pairing it with chocolate, that port was gone in a flash! I bet this cake would be the same situation. Lovely flavors!

  15. Who can resist a boozy cake? Looks amazing.

  16. What beautiful photos and a shame you lost photos of an earlier cake. You have been living in your kitchen I suppose to cook so many cakes! This recipe is a keeper for sure.

  17. Love the delicate dusting of powdered sugar!

  18. i too love sloshing booze into a cake - especially chocolate cake, which seems to have such an affinity with alcohol. my usually tipples are tia maria or frangelico - i had never thought of using port. then again, port-soaked prunes and cherries are rich beyond this world and ar great additions to a brownie.

  19. I love the idea of adding a port to a chocolate cake, and it looks so moist and amazing! I am sorry about the weather, but this cake had to brighten your day for sure:-) Hugs, Terra

  20. Oh no, you erased the photos?! I've done that!! It sucks!
    What does not suck is this gorgeous bundt. I am looooving your photos!

  21. I love booze in cakes too! This looks divine, Paula! The tunnel of sour cream and pecans sounds heavenly! :)

  22. Can port wine be substituted? I love the look of that cake.. :)

    1. You can use all water Medeja, or part water part coffee

  23. There are so many baking groups - so much baking, so little time! I had really wanted to take part in this month's Bundtamonth (I mean, seriously, booze in cake? Yes please!) but I don't think I'll be able to. Instead, I'll drool over your decadent, chocolatey, moist, fluffy cake. Beautiful photos as always, Paula!

  24. I would definitely use this tote as a gift to give to one of my good friends this holiday season who loves wines! It would definitely make an awesome gift!


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