Mullet Wine Bundt Cake


For the Bundt Cake:

1.15 cup / 250 grams butter, softened
0.8 cup / 180 grams sugar
 8 grams vanilla sugar
1 pinch salt
4 eggs
2 cups / 250 grams flour
2 tablespoons cocoa powder
1 tbsp / 8 grams baking powder
0.8 cup / 200 ml mulled wine
3 cups / 200 grams chocolate shavings

For the sugar topping:

1,5 cups / 200 grams icing sugar
3 tablespoons mulled wine


Grease the bundt pan and preheat the oven to 180 degrees (convection: 160 degrees). First, beat the butter with vanilla sugar, sugar and salt until frothy. Then stir in the eggs. Mix the flour, baking powder and cocoa powder in a separate bowl. Alternately stir the mulled wine and the flour mixture into the batter. Fold in the chocolate shavings, pour the batter into the mold. Spread until smooth and bake for about 45 minutes. Let cool down completely. Overturn the bundt cake on a wire rack and turn it once so that the narrow part of the cake is facing up. Mix powdered sugar with mulled wine to a glaze and pour over the cake. Let the casting set for approx. 30 minutes.

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