From Pastry Tales
For the bundt cake
1 1/2 cup unsalted butter, room temperature
1/4 cup light brown sugar
3/4 cup white granulated sugar
3 large eggs, room temperature
2 teaspoons vanlla extract
2 1/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup yogurt or sour cream
3/4 cup wine, I chose to use Zinfandel
1-2 cans pears, you should cut each half of pear in 2 slices. You should decide how much pears you add in your cake. I used 1 can and I think I could have used more.
For the glaze:
1 3/4 cups powdered sugar, sifted
red wine, I used Zinfandel
Chopped chocolate. I used Brix chocolate for wine.
For the cake
1.- Preheat oven to 350 F. Grease Bundt pan and set aside.
2.- In a bowl, sift together flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Set aside.
3.- In a bowl of a stand up mixer and with the paddle attachment, mix butter, white sugar and brown sugar, for about 4 minutes. Add eggs, one by one mixing well after each addition. Add in vanilla extract.
4.- Incorporate half of the dry ingredients into the wet ingredients, then add yogurt and wine, mixing it carefully. Then, add the rest of the dry ingredients.
5.-Pour half of the batter into prepared pan. Take the pears and put them on the top of the batter. Add the other half of the batter.
6.-Bake for about 45 minutes, or until a knife inserted in the middle of the cake comes out clean. Allow the cake to cool completely.
For the glaze
1.- In a small bowl, add some wine into the sifted powdered sugar and mix it until it becomes a thick glaze.
2.- Decorate the cake with glaze and sprinkle chopped chocolate before the glaze sets.
Enjoy and cheers!