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Photo Credit: Elizabeth Newman

Chocolate Chocolate Chip Red Wine Bundt Cake

This chocolate cake features red wine in both the cake and the glaze, which makes it truly decadent and luxurious.

Chocolate Chocolate Chip Red Wine Bundt Cake



Prep Time

15 minutes

Cook Time

45 minutes




Giada De Laurentiis

Image of Chocolate Chocolate Chip Red Wine Bundt Cake


    For the Cake:

  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 2 sticks butter (at room temperature)
  • 1 1/2 cups sugar
  • 1/4 teaspoon kosher salt
  • 3 eggs (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 cup red wine
  • 1 cup bittersweet chocolate chips
  • For the Glaze:

  • 2/3 cup powdered sugar
  • 1 tablespoon red wine


  1. Preheat the oven to 350 degrees F. Spray a bundt pan well with nonstick cooking spray. Set aside.
  2. In a medium bowl whisk together the flour, cocoa powder and baking powder. IN a separate large bowl combine the butter, sugar and salt. Using a handheld mixer, beat on medium high speed for 3 minutes or until light and fluffy. Add the eggs one at a time, beating to combine after each addition. Add the vanilla beat one more minute. Add 1/3 of the dry ingredients and mix on low to combine. Add half of the wine and mix on low to combine. Repeat. Finish with the last addition of dry ingredients and chocolate chips and fold in with a rubber spatula. Pour the mixture into the prepared pan and smooth the top. Top the pan on the counter to remove air bubbles. Bake for 45 minutes or until a toothpick inserted in the middle comes out with just a few crumbs. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
  3. In a small bowl whisk together the powdered sugar and wine until smooth. Drizzle over the cooled cake. Allow the glaze to set for 30 minutes before serving.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
40 grams
3 grams
14 grams
Saturated Fat
9 grams
54 milligrams
71 milligrams
2 grams
26 grams
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nut free

1 comment

  • Author's avatar image
    Maryann Wagner

    Made this last weekend. My husband has Type 2 Diabetes, therefore, I substituted almond flour for the flour and Stevia for the sugar and didn’t glaze it. My husband loved it.

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