Mulled wine bundt cake with dark fine cocoa chocolate

Advent, Advent... Our mulled wine bundt cake, refined with dark fine cocoa chocolate, is perfect for the first Advent.

Recipe for one bundt cake tin
Preparation time: 110 minutes including baking time

Cake ingredients:

250 ml dry red wine
10 g Ankerkraut mulled wine spice
100 g marzipan paste
250 g soft butter
200 g sugar
1pinch of salt
4eggs (uncooled)
250 g flour
50 g cornflour
2tbsp cocoa
2tsp cream of tartar baking powder
1tsp ground cinnamon
120 g chocolate pearls 'Rausch Trinkschokolade Ecuador 70 %'

Icing ingredients:

35 g cream
17 g sugar
25 g water
25 g glucose
290 g chocolate pearls 'Rausch Trinkschokolade Venezuela 43 %'
1.5 sheets gelatine

Preparation of the glaze:

1. Bring the milk to the boil together with the cream, water, sugar and glucose.
2. Add the gelatine, previously soaked in cold water, until it has dissolved and then pour over the chocolate pearls.
3. Stir with a whisk until the mixture is homogeneous.
4. Cover with cling film and set aside.

Preparation of the cake:

1. Finely grind half (5 g) of the Ankerkraut mulled wine spice in a mortar or using a coffee grinder.
2. Bring the other half of the Ankerkraut mulled wine spice to the boil with the red wine and reduce to 150 ml. Then pour through a sieve and leave to stand.
3. Preheat the oven to 160°C fan oven.
4. Grease the bundt cake tin with a little butter and dust with flour.
5. Beat the soft butter together with the marzipan paste, cinnamon, salt and ground mulled wine spice for about 10 minutes. Gradually add the eggs.
6. Mix the flour with the cocoa, starch and baking powder and sieve. Add this mixture to the butter mixture, alternating with the boiled red wine and chocolate.
7. Pour the batter into the prepared bundt cake tin, smooth out and bake in the lower third of the oven for 30 minutes.
8. Then turn the oven up to 150°C and bake for a further 15 minutes.
9. Remove the cake from the oven and leave to cool for 10 minutes.
10. Then turn out directly onto a wire rack and leave to cool completely.
11. Finally, spread the chocolate icing on top and decorate with some edible gold dust.

Tip:

When glazing, it is best to place baking paper under the rack.