Chocolate-Red Wine Cake

A very celebratory dessert. My roommate took the lead on this one, but it was too good not to share with you. This cake started with my roommate and I drooling over the cover of December's Bon Appetit and the pictured Spiced Chocolate Torte Wrapped in Chocolate Ribbons. Go check out the link immediately and come back.

Back?

So, the torte was a bit elaborate for us pre-finals so I found an amazing alternative. We even went out to get a bundt pan for the occasion.

Chocolate-Red Wine Cake (adapted from Food and Wine and this one too)

What You Need
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 3/4 cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups dry red wine
- 3/4 cup heavy cream
- 3/4 cup milk chocolate chips/chopped

Variation: The original recipe called the cake to be served with confectioner's sugar (for dusting the finished cake) and whipped cream. We opted for a chocolate icing. Of course, the choice is yours depending on how luscious you are feeling.

What You Do
1.Preheat the oven to 350°.
2. Butter and flour a 12-cup bundt pan.
3. In a bowl, whisk the flour, cocoa powder, baking soda and salt.
4. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes.
5. Add the eggs, one at a time, and beat until incorporated.
6. Add the vanilla and beat for 2 minutes longer.
7. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
8. Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean.
9. Meanwhile, in a medium saucepan, bring the cream to a simmer.
10. Put the chocolate in a heatproof bowl and pour the hot cream on top.
11. Let stand for 3 minutes, then whisk until smooth.
12. Let the frosting stand at room temperature, stirring occasionally, until thick enough to spread, about 1 hour.
13. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely.
14. Spread the frosting on the cake!