Chocolate Red Wine Cake

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.

Chocolate Red Wine Cake

2 cups flour

3/4 cup unsweetened cocoa powder

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 sticks butter, softened

1 3/4 cups sugar

2 eggs

1 teaspoon vanilla extract

1 1/4 cups red wine

Powdered sugar, for dusting

Whipped cream, for serving

Preheat your oven to 350 degrees. Butter and flour a bundt pan.

In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt until combined.

In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, blending after each addition. Add the vanilla and beat for two minutes longer. Alternately fold in the dry incredients and wine until just blended.

Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted into the cake comes out clean.

Let the cake cool in the pan for about 10 minutes, then remove from the pan and cool completely on a wire rack. Dust with powdered sugar and serve with fresh whipped cream. Enjoy!

recipe from www.foodandwine.com