Two of my favorite things combined into one dessert?! Amazing! This luscious cake is rich, decadent chocolate with the added dimension of deep flavor brought in by the red wine. You can use your favorite bottle of red wine. I happened to use a cabernet savignon, but it would also be absolutely delicious with a sweeter port. The bundt cake bakes up with a slightly crisp outside (just to hold its shape really) and an extra moist inside. A simple dusing of powdered sugar makes it pretty - frosting isn't necessary, but freshly whipped cream is divine.