Red Wine Chocolate Cake. Eat this!

Oh. My. Gosh. I will never waste a drop of red wine again. I swear. This cake is so good, please stop what you are doing and make it. Now. You will not regret it. The only reason someone would be mad at your for leaving work early is that you ate all of this without sharing.

This cake is moist and the flavor of the wine is pronounced, but blends perfectly with the cocoa. Although it has sugar, it is not overly sweet and you can sense the bitter taste of the cocoa. I tried two recipes for red wine chocolate cakes and this one is the definite winner. I will be making this as soon as I have another bottle of red wine to use up -that shouldn't take long, as I am a light weight and can only drink 1/2 or 1 glass of wine in an evening.

Seriously, the combination of red wine+chocolate almost rivals my love for peanut butter+chocolate+banana. This is dangerous.

Red Wine Chocolate Bundt Cake

Unashamedly taken from Food and Wine

2 cups all-purpose flour

3/4 cup natural unsweetened cocoa powder (not Dutch process)

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 sticks unsalted butter, softened (1 cup)

1 3/4 cups sugar

2 large eggs

1 teaspoon vanilla extract

1 1/4 cups red wine

Confectioner's sugar, for dusting

Whipped cream, for serving

Preheat oven to 350F. Butter and flour a 12-cup bundt pan (10 inch round). In a bowl, whisk the flour, cocoa, baking soda, and salt.

In a large bowl, using a mixer, beat the butter with the sugar at medium-high speed until fluffy (4 minutes). Add eggs one at a time, beating until incorporated after each one. Add the vanilla and beat 2 more minutes. Alternately fold in the dry ingredients and the wine in turns, until just incorporated.

Scrape the batter into the prepared pan, and bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out on a rack; let cool completely. Dust the cake with confectioner's sugar and serve with whipped cream.