1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
3/4 cup dark brown sugar
2 large eggs
2 teaspoons vanilla
1 1/4 cups Walnut Hill Winery Ridgeview Red
1/4 cup unsalted butter, at room temperature
1 cup semisweet chocolate chips
1/2 cup Walnut Hill Winery Ridgeview Red
1 cup powdered sugar
Preheat the oven to 350F/180C.
First, mix your dry ingredients. Sift flour, cocoa powder, baking soda, and salt into a bowl. Mix until well-blended and set aside.
In a separate bowl, beat together butter and sugar until light and fluffy. Add in the eggs and beat until well-blended. Add vanilla extract and beat to blend. Beat in the dry ingredients in 3 sections on a low speed. Add in the wine in 2 parts in between the dry ingredients. Beat until all ingredients are well-blended.
Pour batter into a greased bundt pan. Bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
To make the glaze, microwave the chocolate chips and butter for 1 minute, pausing after 30 seconds to stir. (If the chocolate chips aren’t fully melted, microwave for an additional 15 seconds. Add wine and whisk to blend. Add powdered sugar and whisk to blend. Let rest for 10 minutes before glazing the cake.